Here is the 4 in hole I cut in the top to help control heat
Here are the air nozzles I used to help allow air flow so I could burn the wood pellets longer
Here they are in the bottom of the chamber
Here is the Tommy Ring in action. The Ring raises the basket off the bottom so it gets it out of the dead zone
TBE and SRG both have a small zone on the bottom I call the dead zone, it does not get the same amount of infrared as the upper part of the chamber
All these mods were made so I could smoke butts and ribs for backyard comps where gas is allowed
The new version SRG has a smoker box so the vents are not needed ( when I get the new SRG I'll find out for sure) but I still say the hole in the lid is needed and the Tommy Ring despite what Char-Broil says