Go-to vent settings

[SMOKE FREAK]

That is cool looking...I just marked mine with a sharpie 

[racedvl]

Man,  I could use about 6 of those... lol

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[Janthony13]

I Always keep top vent closed. And cracked on the bottom. I’m able to keep it between 240-260. If it starts dropping I open the top to bring it back up.


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[bear]

That’s a really cool add on. Did you make it yourself?


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Found this picture on a thread here somewhere, I  can't find it now

[Twangin]

Very interesting to hear the different methods. Goes to show everyone has their way that worked for them. Did my first low and slow ribs cook today and will be doing a write-up on it detailing everything from amount of coals to how I worked the vents. Long story short the first cook turned out GREAT but am definitely looking forward to learning how to dial in temps even better on the kettle. Thanks a bunch to you guys helping out with giving me a starting point for temp control! I’m sticking around up here [emoji1303]


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[Brain_STL]

That is cool looking...I just marked mine with a sharpie 

Ditto


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[deans6571]

That’s a really cool add on. Did you make it yourself?


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...what an awesome add on!!!
 

[jeffrackmo]

I am a 1/2 n 1/2 sort of guy.  If temps drop, I open the Top Vent wide open to establish that pesky target temp. on my WSM, One vent 1/2 on the bottom with the other 2 closed and the top wide open with my Tip Top Temp dialed in.  Works for me!!!!

Just my $.02 worth...

J

[Lew]

Weber recommends bottom vents fully open and controlling temperature using the top vent.  I do the opposite on my kettles and WSM.  Never had a problem.  I can run 250 all day using this method.  For butts, top wide open, bottom vent 1/8 open or so.