Well damn those look good, how much temp/smoke control did you gain with taping the holes? Good idea by the way, time to add tape to my grilling box
The short answer is it worked well enough for the temp to be reactive to adjustments to the bottom one touch and top vent left open but not well enough to shut the grill down with both vents closed.
With a full lit chimney, I was cooking at 375 with bottom vent half and top open. Total cook time was 45 minutes and I had to turn and rotate in and out of hot spots a few times.
If I had to make a guess, I might be able to coax the temp down to 300 with this set up but not much lower.
The wsm on the top grate does a better job maintaining even heat but it inherently cooks at a lower temp and wings take quite a bit longer.
Jules set up with his stacker rings on a 22 would be the way to go for the ultimate range and control for this method I’m guessing.
I’m headed towards a stacker set up. I need additional height and a kettle is just easier to use than a wsm for certain tasks.
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