A question for folks that often use a three wheeler for grilling:

[G$]

For those that grill primarily or substantially on an old three wheeler vs. a one touch:

Taken as a whole, and assuming I am asking about high heat type cooks (either indirect, direct or a combo*) how often do you cook with all three bottom vents wide open? 



*So disregard low and slow type cooks where the wheels are substantially closed.

[addicted-to-smoke]

Seems like you may be wondering if the total airflow from 3 wheels is equivalent to the 3 slots on a one touch.

If so, I've not thought about it before but would presume they are equivalent. For high heat I open the bottoms of either type.

[G$]

Seems like you may be wondering if the total airflow from 3 wheels is equivalent to the 3 slots on a one touch.

If so, I've not thought about it before but would presume they are equivalent. For high heat I open the bottoms of either type.

Not looking for a comparison per se, but you answered it.  You do go full open when doing a high heat cook.

[addicted-to-smoke]

All I know (which ain't much) is that max heat requires (all else being equal) max airflow. Vents full open. Obviously, the type and amount of charcoal used plays a role, too.

So if you're reading between the lines, one man's all-open might be another man's partially closed if he wants stay stay below HIS max heat.

Back to your original query, I start with bottom vents open and usually vary the flow at the exhaust if necessary, because it's easier to do so there. But that's with a One Touch, which doesn't "encourage" much adjustment down there.

With daisy wheels doing indirect cooking I'm sure fiddling with one of the wheels comes into play ... if I remember to so do and in a micro-manage mood ... to help get that circular flow better (vent underneath food closed, so that cool air can't pull in and mix with heated air AT the food's location.)

[TheFinkFarm]

Always.

[1buckie]

All open, all the time, until the end, pinch down for sides that need lower  heat & to hold the stuff that's close to done.......

What's noticeable about the different intakes is not that the One touch lets a bit more air in, but that it lets it in higher up in the kettle, advantage....yes.....potential for majior league foul balls, also.............


Could not answer this very well until a lot of low heat cooks though......again, all open, all the time............amount, type, lit, unlit & placement of charcoal & wood makes a bunch of difference just for the way I cook.......close down some during extremely hot weather..............

[1buckie]

Here's some photos from Sunday, 3-wheel, fairly small amount of coals,vents are stuck open on my friends' beater....



Sat @ 400 degrees for, I think over an hour while I did other stuff............



When I get over to their place I lite 3~4 kettles, to have coal ready for anything that crops up, people bringing extra food, etc.....so this one sat for awhile 'till I put the second round of tri-tip on, added coals & used it for heating branding irns....