Help maintaining 350

[MarshallW]

Hey guys,

Still trying to master indirect, medium heat. I have been trying to lock in at 325-350 for chicken. I eventually want to grill a turkey. I'm getting the job done but my temps are peaking where I want them to but they'll creep down and hold at 308-310. What's confusing me is, I've followed the Slow n Sear instructions to a tee. 40 briquettes, well lit. Went to 50, 60. Few questions:

Maybe I'm not letting the briquettes heat for long enough in the chimney? I feel like I have to be using enough charcoal. (Kingsford Original)

Vents are wide open until about 300 then 1/4th at the bottom, 1/3rd at the top. What do you guys do?

I'm using a Weber Performer. Good seal, etc. Any tips for holding 325/350 for longer durations?



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[Jon]

You are probably choking the vents down too much. It sounds like plenty of charcoal, so try starting the kettle half open on the bottom and WFO up top. And don't try to micromanage it. Just change one vent at a time and let the charcoal run for 20 - 30 minutes before adjusting again.

[JDann24]

Keep that top vent wide open. Adjust your temp with your bottom vents.

[pbe gummi bear]

for long cooks at 350F you'll want to pour lit over unlit charcoal. Top vent wide open, bottom will be ~1/3-1/2 depending on the size of your charcoal pile, the type of charcoal, etc.

[MarshallW]

Appreciate the responses. The SnS instructions, for whatever reason they just don't  work for me on 325 to 350 cooks. Will leave my vents open as you guys mention.

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[MarshallW]

What method do you guys use for 225?

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[DirectDrive]

What method do you guys use for 225?

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I use the Weber baskets (new SS baskets inbound ! http://tvwbb.com/showthread.php?66278-Heavy-Duty-Premium-304-Stainless-Steel-Charcoal-Baskets)
Fill baskets.
Pull 8 briqs from opposite ends
Light in small chimney #7447 (sheet of newspaper roped and stuffed under/ then a squirt of rubbing alcohol on top/ then light)
When briqs are fully lit (15-20 min), return to baskets with tongs.
Good for 5-6 hours at 225°F

[DirectDrive]

for long cooks at 350F you'll want to pour lit over unlit charcoal. Top vent wide open, bottom will be ~1/3-1/2 depending on the size of your charcoal pile, the type of charcoal, etc.

Word ^^^

[MarshallW]

What method do you guys use for 225?

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I use the Weber baskets (new SS baskets inbound ! http://tvwbb.com/showthread.php?66278-Heavy-Duty-Premium-304-Stainless-Steel-Charcoal-Baskets)
Fill baskets.
Pull 8 briqs from opposite ends
Light in small chimney #7447 (sheet of newspaper roped and stuffed under/ then a squirt of rubbing alcohol on top/ then light)
When briqs are fully lit (15-20 min), return to baskets with tongs.
Good for 5-6 hours at 225°F

Pull 8 from each basket, DD?

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[MarshallW]

What method do you guys use for 225?

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I use the Weber baskets (new SS baskets inbound ! http://tvwbb.com/showthread.php?66278-Heavy-Duty-Premium-304-Stainless-Steel-Charcoal-Baskets)
Fill baskets.
Pull 8 briqs from opposite ends
Light in small chimney #7447 (sheet of newspaper roped and stuffed under/ then a squirt of rubbing alcohol on top/ then light)
When briqs are fully lit (15-20 min), return to baskets with tongs.
Good for 5-6 hours at 225°F

And how do you typically set your vents?

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[DirectDrive]

Yes, from opposite ends.
You are lighting 16 briqs.
It's my go-to set up for a 5 hour loin back rib cook.

I use Malcolm Reed's Memphis-style recipe most of the time.
Watch his easy-to-follow 11 minute video.

Bottom vent is usually around 1/4 open.
The top varies....sometimes I choke it down a bit.
Truth be told, my Maverick ET-732 tells me what to do.
You can see the probe in my pic above.

Backing up a bit, I start the kettle wide open throttle.
Then I start damping it down when I'm 15°-20° UNDER my target temp.

[MarshallW]

Much better luck tonight guys. Doing a whole bird, don't have too much longer and it's locked in just fine.

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[DirectDrive]

Nice !
Now yer cookin' !!!

Where did you get your temp monitor ?

[MarshallW]

Nice !
Now yer cookin' !!!

Where did you get your temp monitor ?

Amazon. Maverick 732

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[MarshallW]

I really enjoy cooking a whole bird. Makes a good lunch for 3 days.

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