Hi all- I’ve really been enjoying my new 22” Kettle, pretty much addicted at this point! Ready to move up to a more involved cook so I’m researching/planning for either Baby Back Ribs or about a 5lb Boston Butt. Either way, I want to do them low and slow around 250F (225-275). I was hoping some of you could share some of your low and slow “go-to” settings for the top & bottom vents on your 22” kettles. Even the amounts of charcoal you use (lit & unlit) would be awesome as well.
Seems like I’ve seen bottom vent 1/4 open & top vent 1/2 open a few times as a popular choice.
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