This is one of two that I have built. Finished product minus paint!!!
So I did 2 test burns in this with no food. Definately a learning curve on temperature control. I have 2- 3/4" vents and 2- 1/2" vents and a ball valve on one of the 3/4" vents.
With a half of a chimney of wally world charcoal in my fire basket and then poured a 9 lb. bag of ww charcoal poured on top. I let this completely catch on, then added a half dozen chunks of oak wood. I put the lid(weber top) on with the vent open and both 3/4" vents on the bottom open. Temp over 400 initially. After a half hour or so temp down to 250 range. I adjusted the ball valve closed just a bit, within a half hour was at about 225. After a couple of hours temp went down just below 200. Opened my ball valve back up, but took a hour or so to get back up to 225 range. Seems like from what I have read that should have plenty of fire just on one vent. I have 2 temp guages just below cook levels. I bought 2 charbroil temp guages at Home Depot.
Any ideas???? Maybe temp guages not accurate???
Did my first cook on it on Sat. Was able to keep temps in the 225 range for most of the cook. I did 2 turkey legs, a bunch of country ribs(the boneless kind) and my first fatty. Everything was done in about 3 hrs minus the fatty, which was about an hour shorter than expected. Fatty took 1hr 15min which was about 45 less than expected.