I got this put for $80 a few years ago and I cook the hell out ribs on it. I have never paid much mind to how the damper functions. So if any of yall gurus can learn me how to use the smokestack and how the little hole on the top of the door I would greatly appreciate it.

I usually leave the exhaust wide open. The intake can be used to choke the fire down, but if you are hands on, you can keep the temperature regular by just tending the fire.

Everyone has different approaches, of course, so you will get a few other answers, I'm guessing.

The dampers control air flow. More airflow equals a hotter fire.

If hot air rises then will closing the top damper let more heat out? But will it also let more of your smokey flavor out?

Wouldn't closing it let less hot air out?

You're controlling 2 things here: oxygen getting to your fuel and air flow through the firebox, through the cooking chamber, and out the vent.

The more oxygen you get to your fuel, the hotter it burns. The hotter it burns, the cleaner it burns. Cleaner fires will usually give you plenty of smoke without overdoing it. The smoke coming out the stack should be barely visible, not ashy.

Hotter fires will also draw more air than cooler fires, so the oxygen part also affects the draft component.

I've always heard to keep the exhaust damper wide open to avoid getting too ashy, and tweak the inlet damper to control heat if needed. I've also heard that it's better to control temp by controlling how much fuel you put in.

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You're controlling 2 things here: oxygen getting to your fuel and air flow through the firebox, through the cooking chamber, and out the vent.

The more oxygen you get to your fuel, the hotter it burns. The hotter it burns, the cleaner it burns. Cleaner fires will usually give you plenty of smoke without overdoing it. The smoke coming out the stack should be barely visible, not ashy.

Hotter fires will also draw more air than cooler fires, so the oxygen part also affects the draft component.

I've always heard to keep the exhaust damper wide open to avoid getting too ashy, and tweak the inlet damper to control heat if needed. I've also heard that it's better to control temp by controlling how much fuel you put in.

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since air is 21% oxygen you are only controlling air flow.

I find it is much easier to control your temperature by setting one of the two and adjusting the other. For instance. I will set the wheel by the fire to about 50% open and then toggle the stack damper.

How well the stack drafts is based on the temperature differential from inside the stack to the outside ambient air.

That thing looks well seasoned. I came home from church last week and my wife had "cleaned" mine.

First Law of Thermodynamics: Don't talk about thermodynamics.

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That thing looks well seasoned. I came home from church last week and my wife had "cleaned" mine.

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Every couple of burns I rub it down with a stick of frozen lard. My thought is the oil will better seep into the metal when the pit is real hot. And man when it rains the water will just bead off.

Ohh and if you wipe off the excess with a paper towel and then through said paper towel on coals DAMN IF IT DONT BURN HOT

I have an offset and control the temp at 3 spots. Exhaust, air intake on firebox, and baffle between firebox and pit. When I keep the exhaust choked down, it evens the heat over the entire pit. With the exhaust wide open, I have 25-40 degrees difference over the 6' of cooking area. I try to keep the air intake open as little as possible to help keep a consistent fire and not keep feeding it firewood and constantly adjust.