First, let me say this was my first cook with a new center section replaced by Weber. It took a while to figure out, but it was deformed at the top "lip" and causing me all kinds of problems. Wow, what a difference! I could actually control the temperature!!
Now for the question.
At the tail end of the rib cook, I closed the bottom vents completely to sort of "hold" the sauced ribs until the rest of dinner was ready (top vent remained 100% open.) The vents remained this way over night. When I went to clean things up today, I was a little surprised to find a completely cold fire, with many briquets not showing signs of ever being lit. There was a definite pattern of lit to unlit going away from the access door (the bottom vents were set equally during the cook.)
I know I'm kind of rambling here, so let me get to the question. Should the fire go out with the bottom vents closed and the top vent open? I've read that to snuff a fire, you need to close all the vents.
JimT
Now for the question.
At the tail end of the rib cook, I closed the bottom vents completely to sort of "hold" the sauced ribs until the rest of dinner was ready (top vent remained 100% open.) The vents remained this way over night. When I went to clean things up today, I was a little surprised to find a completely cold fire, with many briquets not showing signs of ever being lit. There was a definite pattern of lit to unlit going away from the access door (the bottom vents were set equally during the cook.)
I know I'm kind of rambling here, so let me get to the question. Should the fire go out with the bottom vents closed and the top vent open? I've read that to snuff a fire, you need to close all the vents.
JimT
