Thanks for posting Jani,look forward to the answer,Im a newbie.... one cook on my PBC,have to say stick with it,man can it make a chicken.
I'll have to see how it goes,Im thinking I might put a vent in the lid for temp control.I see a cool brass valve.
You bring up an interesting point for discussion Spuds. But- I would recommend that you look at the INTAKE vent adjustment for the answers to most needs for temp. adjustment. Why? ...Well, the fire is controlled by how much air it can get - i.e. oxygen for combustion. So, the intake should be adjusted for the optimum control there, as the annulus remaining where the rebar is placed in the holes for them - is calculated as the right amount of space for exhaust for the PBC.
Having said all of that - I am curious of the results that you may achieve by adding the ball valve on the lid....I believe that will allow higher temps with the lid on. As long as you adjust the intake shutter too. But - it make take a lot of experimenting to get the feel for "what does what".....
Which gets me back to the point of the PBC...it is a purpose driven design, from the factory that in 9 out of 10 cases - works perfectly straight out of the box.
We all face the variables of:
charcoal choice ( even tho Kingsford Blue is THE recommended choice - I know folks like to experiment...
)
charcoal lighting techniques - and WHEN the charcoal is added, etc...
wind and temperature effects - no matter what we cook on/with this is something to consider
elevation - yes it affects cooking temps and the shutter intake adjustment