How do Kettles Hold Constant Temps?


 
GrantT

GrantT

TVWBB Pro
So, I was really just wondering...with Weber kettle type grills have the lower vent underneath where a lot of ash falls, does this not create the situation where the vents slowly get blocked, and thereby lowering the temperature as time goes on? I don't have enough low/slow experience with my WSK yet to perhaps understand the nuances here yet. I also used my temp controller on my only low/slow so far, so removed that factor for that cook anyways.
 
You’ve got to dump a lot of ash really quickly to block the lower vents. What comes off the coals in the course of a cook can’t build a bridge across one of the vent openings.
 
LeeHarvey said:
You’ve got to dump a lot of ash really quickly to block the lower vents. What comes off the coals in the course of a cook can’t build a bridge across one of the vent openings.
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Agreed. FWIW keeping the sweeper blades relatively funk free helps a lot.
 
I really agree with the three post before me.
With my kettle and the diffuser system which is still pretty new to me, first I really try to make sure my kettle and sweepers are clean. Next, when I did a low and slow overnight pork shoulder long cook, I just sweep my one touch cleaning system every other hours. However, the first time I did ribs and then let the charcoal just go, I did not touch the bottom sweepers and I had zero problems for hours and hours.
 
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