temperature control

[cossack joe]

I see the #250 often as far as 250 degrees. On a kettle, how do you keep the temp low to cook at 250 for a long time? Also how do you then get the temp screaming for a sear (reverse sear for example)?

Do you fill a charcoal igniter full or half?

[Shoestringshop]

I see the #250 often as far as 250 degrees. On a kettle, how do you keep the temp low to cook at 250 for a long time? Also how do you then get the temp screaming for a sear (reverse sear for example)?

Do you fill a charcoal igniter full or half?

As far as keeping it at 250 it really depend on you grill. If you grill is well seasoned on the inside it will hold the heat around the lip so the heat will not escape. If its newer it will take a few cooks to get a nice seal around the lip. 

Now to sear I keep the lid off and get it nice and hot then sear the steak then remove and place on cooler side inside a cast iron pan to catch all the drippings. I sometimes will add very little beef broth, onions, Worcestershire sauce just a splash. Once the steak is about med/rare I place the steak on top of onions. Shut down the grill and leave the steak on top of the onions on the cool side for about 8min or so or so.

And Remember...

[Davescprktl]

It takes practice.  Every kettle is different.  Like Shoestringshop said it depends on grill age and amount of use.  Also depends on ambient temps,  type of fuel used and what fuel burning technique you are doing.  After a while you will be able to eyball your settings and go.  Give it time.

[SMOKE FREAK]

Many times i will dump a pile of unlit lump on one side of the grill...Then I add 6-12 fully lit briqs and put on the lid with all vents wide open...When lid temps start to climb I pinch the bottom vents...If no smoking wood is used I can also use the top vents...Usually the lid temps will settle in around 300 which equates to around 250 at the grates...

Practice...Lots of fires...Practice some more...Soon enough it all makes sense...

[pancho2017]

What worked for me was using four large binder clips for the little amount of leakage, 3/6/9/12 o'clock I had miniscule smoke coming from the lid/bowl seal on a nearly new China made LE whilst using the SNS.

Just following the instructions they give I set it and forgot about it for about 8+ hours and could have gone another 1-2 more easily.

For searing it depends on what you're cooking, fire up 30-40 new coals and sear it up.

You gotta remember we're not building cabinets here we are just making a meal so no need for perfection.

Have fun and enjoy cooking on your Weber you will find out what works best for you.

[Jon]

I see the #250 often as far as 250 degrees. On a kettle, how do you keep the temp low to cook at 250 for a long time? Also how do you then get the temp screaming for a sear (reverse sear for example)?

Do you fill a charcoal igniter full or half?

It depends...how are you setting up, and what are you cooking?