<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.:
Thanks alot D.L. I have 3 kettles, so I'm certain one of them would be happy to do a round for me. Probably this weekend actually. Any trick to keeping that temp in the kettle? I usually only do high heat stuff in mine. Lid vent closed partly? Bottom closed up a little? Or just very little fuel? any tips are greatly appreciated! </div></BLOCKQUOTE>
Mike,
I don't have a good photo of an eye of the round smoke. But, I do them similar to the photo, below, of a St. Louis-style rib smoke.
Not knowing where you live, I don't know the ambient air temperature you'll be cooking at. When it's in the 70 to 80 degrees F. range here, I light about 18 Kingsford briquettes (Sorry, Brian!). I put them in the middle of the charcoal area formed by a Weber wire charcoal rail. I put about six unlit briquettes on each side of the lit. This is sort of like a mini-Minion method. The remaining, empty portion of the charcoal grate is covered with aluminum foil--shiny side up.
The top vent is fully opened and positioned on the opposite side of the charcoal. It's very easy to creosote your meat in a OTG if you close the top vent--experience speaking. The bottom vents, typically, are nearly closed. But, you can open them more or less just as you would a WSM.
Notice the drip pan with a small amount of water for steam generation. I have a Maverick ET-73 probe on the cooking rack somewhere. You can see the cable, but the probe must be obscured.
About every 60 to 90 minutes I may need to add about a half-dozen or so unlit briquettes. This is a good time to rotate meat, if necessary, or add or remove things like potatoes for baking, etc. I usually add a small piece of wood when adding charcoal. The wood I use is smaller than you'd likely use in a WSM. For the kettle, I normally use pieces about 1" x 1" x 3".
Oh! Oh! My grill isn't always this clean and shiny...
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