help me understand???

[Corey Elks]

everything ive read says to leave top vent wide open on wsm and kettles, and control temp with bottom vents. If i want to keep temps low, why not shut top vent down too. It makes sence if top vent and bottom vent is partially closed less oxygen, cooler fire.
This is how ceramics work also. What makes the webers different? If they were designed to have vents on top left open always, maybe they would not have put a damper on them.. any thoughts???

 

[Mike Purnell]

if I'm aiming for a temp under 300 then I adjust both vents.

 

[Pat Smith]

I've always adjusted the temps on my kettle grills with the top vent. I use the lower vents on my WSM.

Only time I partially close the bottom vents on my kettle is if I'm trying to keep the temp around 300 for a rotisserie cook.

Pat

 

[AJ S.]

If you're smoking on a WSM or even a Kettle,
you want that smoe to flow and not stay inside the lid where it can turn into cresote.
Cresote Bad, Thin blue wisps of smoke Good!

Of course if temps are too high even with the bottome vents choked back, you ucould close teh top down slightly..

Just my 2 cents.. AJ

 

[Derek Yoder]

What I found is that when I would adjust the top vent I ended up with too much smoke flavor. I started keeping the top vent fully open and the smoke flavor was just right.

 

[Shaun R]

I have been considering what AJ said. I'm guilty of controlling the temps with my top damper and leaving the bottom wide open. I have a ceramic background. Old habits I guess? AJ are you saying you leave the top wide open and control with the bottom. Please advise and I will give it a try, just keep in mind I like a strong smoke flavor, but not pungent.

 

[Noe]

Corey, when smoking in the kettle i always cover 2 of the top vents holes with foil, the bottom vent is open about 1/8" only, the temps very easy to control.

 

[Chuck_B]

Corey I use them all. Normally on my smoker I have them all adjusted the same way. The top might be slightly more open. I live right by the water and always have an issue with the wind. The smoke does need to escape so you need the top open but it doesn't need to be fully open.

 

[AJ S.]

Shaun Said, <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I have been considering what AJ said. I'm guilty of controlling the temps with my top damper and leaving the bottom wide open. I have a ceramic background. Old habits I guess? AJ are you saying you leave the top wide open and control with the bottom. Please advise and I will give it a try, just keep in mind I like a strong smoke flavor, but not pungent. </div></BLOCKQUOTE>

Creosote is caused by too much smoke. Too many wood chips or chunks will cause that. Insufficient air flow will also cause it. If your top vent is closed too far, the smoke will stay in the dome too long and creosote will settle on the meat. Makes sense?

I too love a nice smokey flavor.
So many variables, I've read that meat won't take any more smoke once it reaches 145 degrees.
So, I no longer let the meat sit out prior to putting it in the smoker.
OK, now I'm hungry again!

 

[George L]

Basically, the top vents need to be in 'tune' with the bottom intake vents for efficient movement of heat and smoke through the cooking chamber.

 

[Noe]

I have never had a problem with creosote forming in the kettle, as long as the exhaust ratio is equal or greater to the intake ratio everything will be fine, regardless how open or closed the vents are.