controlling tempature with dampers


 
M

MichaelD L

New member
I would like to hear everyone's opinion on the best way to use the dampers on the 22.5 WSM when adjusting/controlling the temperature.
 
Well, I adjust mine to allow enough airflow to obtain the temperature I'm looking for.
There are several factors that play into this.
 
I hear that a lot of people leave either the top or bottom slightly open and don't touch it and the other one they adjust but can't remember which one was doing what.
 
Michael, I load the charcoal ring almost full, then I light about 1/2 chimney of briquets, when ashed over I spread them evenly over the unlit. At this point I have all 3 bottom vents wide open as well as the top vent wide open. I like to cook at 250 so utilizing a Thermoworks digital therm at grate level, I allow the temps to rise to 230℉, I then close down the back two bottom vents and close the front bottom vent to half way...the temps will slow their rise and will usually settle in right around 246℉. I leave the top vent open at all times. Now a word of advice...do I get overly concerned if it climbs to 255 or decides it's going to settle in at 241...NO as long as I'm within a 10 degree range I'm a happy guy. If I do need to make vent adjustments I use the front vent and perhaps one of the other bottom vents. Make small adjustments, if need be, and wait to see how your temps react.
 
I ensure the top vent is open more than the lower vents to ensure positive chimney effect, but I do use the top vent up to ~50%. During most cooks the lower vents are barely cracked open (maybe 5-10%), or even two closed and one barely cracked open.

Note: I haven't been using water and get VERY long cook times and efficient burn this way.
 
I fill the charcoal ring to the top with fuel, with a couple of chunks of wood mixed in.
I light it in three places with a high output propane torch.
I let it burn for about 5-10 minutes before putting the cooker together.
I let the temperature get near my target before putting the food on.
I generally cook around 250F.
I wind up with two bottom vents closed and the third about 1/4-1/2 open.
I always leave the top vent fully open, unless there is a temperature overrun problem.
 
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