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Tip Top temp control

Started by BC, December 28, 2015, 06:54:46 PM

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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.
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BC


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

Quote from: BC on December 28, 2015, 07:19:29 PM
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

Quote from: Troy on December 28, 2015, 10:24:08 PM
.....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.
"Why do you have so many bbq's?"....."I just like lookin' at em' sometimes....and I have enough purses and shoes"

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
The Sultans of Swine
22.5 WSM - Fat Boy
22.5 OTG - Little Man/26.75 - Big Kahuna

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.