I'm settling in to my new wsm still. I'm pretty much using it for low and slow cooks so far and its done fatties and all that quite well. Minion it and open all 3 vents until its about 10-15 degrees off target and then start closing them and then use the vent that faces away from the wind as my temperature regulator.
Last night I decided to do an overnight cook on a couple butts and I don't have a wireless therm. As I was dialing it in though I started to wonder if just having one vent open might make the burn rate through a long cook less stable. I then spent way more time fiddling with trying to get all 3 cracked the perfect tiny amount rather than bumping the one between 1/3rd and 1/4 open. Worth the hassle or does it do fine with just 1 vent as temp regulation.
On that note, it seems like one vent open 1/3rd on a 45 degree night seems like maybe it shouldn't be enough. Possible air leak? I've tweaked my door to fit very tightly but the charcoal bowl and dampers might still be a little beat up from shipping damage and maybe there is a leak there still.
Last night I decided to do an overnight cook on a couple butts and I don't have a wireless therm. As I was dialing it in though I started to wonder if just having one vent open might make the burn rate through a long cook less stable. I then spent way more time fiddling with trying to get all 3 cracked the perfect tiny amount rather than bumping the one between 1/3rd and 1/4 open. Worth the hassle or does it do fine with just 1 vent as temp regulation.
On that note, it seems like one vent open 1/3rd on a 45 degree night seems like maybe it shouldn't be enough. Possible air leak? I've tweaked my door to fit very tightly but the charcoal bowl and dampers might still be a little beat up from shipping damage and maybe there is a leak there still.