Smoke stack opening

[Rwiley]

New pit boss owner here. I just installed a smoke stack and covered the vents in the rear. Does it matter how much of a gap from the stack to the cap as it is adjustable?? Thanks in advance

 

[Jimsmokes]

I haven't noticed any difference on my 1150 up or down.

 

[Sparky]

Welcome to the club

 

[Mike From R.I.]

Welcome , mines open half way.

 

[Cowboy1955]

Welcome from Texas to the group!

 

[Buckmaster]

Welcome , mines open half way......I"m new here, and just got a Lockhart Platinum. I noticed on my two smoke stacks that the fine thread on the adjustment stops and cannot really close it down to actually shut it off that much. Seems if it's open some that for the amount of smoke that comes out does not change that much, open or close. I thought if screwed down enough that it actually would shut it off. Thread does not all it to do that.

 

[FrankR]

New pit boss owner here. I just installed a smoke stack and covered the vents in the rear. Does it matter how much of a gap from the stack to the cap as it is adjustable?? Thanks in advance

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[FrankR]

I have a Lockhart and can’t tell much of an effect with stacks open or closed. Temp control can done by using the the two vents in the back of the grill and with the sear vents.

 

[Buckmaster]

I have a Lockhart and can’t tell much of an effect with stacks open or closed. Temp control can done by using the the two vents in the back of the grill and with the sear vents.

Just got a Lockhart couple of weeks ago. Not sure what the procedure is with the two rods on the right side is. Right now have both open fully to let the heat get to the upper oven, but if I have nothing in the upper oven, then close the upper or half way to retain/hold the heat in the lower oven? As you have probably found out by now, there is about 100 degree difference in the two ovens. I suppose the upper oven is more for low and slow cooking. Still on a learning curve here....

 

[FrankR]

The lower rod seems to allow more heat to the upper chamber, the upper more smoke. Leaving the sear grate open also seems to put more heat in the upper chamber. Using different combinations of all three allows you maintain different temps in either chamber to simultaneously cook different products in each chamber.