Hi everyone,

I've had a Pit Barrel Cooker for several years and get good results. Recently I've thought about seeing if I can get the drum to cook at a lower temp, around 250/275. 

Are there any modification suggestions anyone is willing to share that would allow me to reach these temperatures and have better control of airflow, etc?

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How is it set up, horizontal or vertical (like a Weber Smoky Mopuntain)?  What are you cooking and what temps are you cooking them at?

Joe Y
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Most of the cooks I do on my UDS is at or below 275. When my smoker gets to 225 I start closing down the intakes and it usually stops at 250 and stays rock solid at that temp. Are you adjusting the intakes?
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