Tip Top temp control

[BC]

Anyone here use one? Any good??
 I've been offered one to test on a kettle and in return I do a review for it.
Might also end up with a Bluetooth remote so any info re yay or nay will be helpfull.
Thanks

[pbe gummi bear]

There's a thread here somewhere about the tip-top. @Troy has used one before too.

[BC]

Thanks! I'll search for it.

[Troy]

I have one.  It's interesting.  It does its job,  but it uses top vent instead of bottom.  So you need to be careful.

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[BC]

It'll be an interesting experiment anyway. Anything I should know before I do it? besides the fact that it goes on top lol

[Troy]

It'll be an interesting experiment anyway. Anything I should know before I do it? besides the fact that it goes on top lol

Don't rely on it to keep your temps down, because if it chokes too much you will have bitter creosote.

Use it more as a safety net.  I calibrate mine for 300 when I do overnights. 

It works best with snake method,  or even with slow n sear.

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[Qreps]

They look very interesting I've seen seen them on other kamado cooker forums. Look forward to hearing how they work on a weber.

[MrHoss]

.....because if it chokes too much you will have bitter creosote.

When I first read about this gadget I figured at some point this would happen.....and dirty smoke on food that you spend hours cooking really sucks.

[Big Dawg]

I gave my SIL one for his birthday that he mounted on his Vision Kamado.  He loves it and uses it both at home and at competitions.

Unless there's another mounting system, even though I've pictures of it on a Weber, I'm not sure how it's attached.





BD

[MadeinMinn]

 According to Harry Soo, using the top vent is the way to control temps. I have kept my TTT at 200F for hours. No bitterness, maybe because there is never more than enough coals burning at once to create "dirty smoke".
 Here is Harry's quote and link. " by skillfully manipulating the top vent, you can control your WSM like a pro.  Many beginners constantly fiddle with their intake dampers in hopes to maintain a constant temperature with less success than leaving the bottom vents untouched and fiddling with the top vent to control the draft within their WSM"

http://www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/
 In full disclosure, I have interest in Maverick and/or the TTT.