Which controls temps, intake or exhaust??

[lucky8926]

Just as the titles reads. I've read both, some say the internal temp is controlled from opening/closing the intake and others say it's controlled by the exhaust hole(s)
I've noticed some people just use the existing bung as an exhaust and others drill multiple holes and cover/uncover them as needed to regulate temps. So, for those of you out there that have done both, which works better?

[k.a.m.]

lucky8926, your title confused me then I read and your talking about UDS's I have a rather large and long Exhaust on Mr. K.A.M.'s and have found that running with it 1/2 open is ideal and I only use one of the four 1'' intakes. But to answer your question all of my temp control is done with the intakes, if I desire more heat I open more intakes, and the same if I need to lower temps I close them, the exhaust never changes position.
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[milt]

I have found on my off set cookers like k.a.m. when running
on charcoal/wood I use the intake to regulate heat, exhaust open. I have
propane on these cookers also, when using propane I keep
the intake wide open and regulate the heat with the valve
and fine tune it with the exhaust stacks. Hope this helps.
_________________
Curt
www.kissmybuttsbbq.com

[lucky8926]

That makes sense, thanks guys!!