Lid vent setting


 
E

Ed Roach

TVWBB Member
Hi everyone,

I posted this in the new ownwers section but was advised to also ask here. I was wondering how most people set their top vent. With my old offset, I kept the chimney vent open all the way. That's what's usually recommended for an offset smoker unless the temp gets to high, in which case you would close it to choke the fire off. I'm using a BBQ Guru DigiQ II with my new 22" WSM. I have read where some individuals leave it completely open, or down to as low as 25% open. Just trying to find the optimal setting to use with my DigiQ II.
 
Ed, I work with mine open about 1/8 of the way.

EDIT: Tony, excellent point, I too have my top vent open 100% until I'm say 20 degrees shy of my target temp, then I close to 1/8 open. I'm not really paying attention to the color of the smoke, just temp.
 
i use a pitminder and leave the top vent all the way open until the thick white smoke dies down, then i close it down to a probes width.i generally use the top vent for the pitminder probe.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Oleksak:
Instructions say always leave the top vent 100% open and control the fire with bottom vents just the opposite of a kettle. </div></BLOCKQUOTE>

with a forced draft system you can close the top vent mostly closed. when the fan kicks in the excess smoke will find its way out through cracks and crevices in the door,lid or middle section. i used to keep it fully open when i first started using my pitminder until i started reading about closing it down to a fraction open for best performance and least amount of fuel consumption.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Ed, I work with mine open about 1/8 of the way.

EDIT: Tony, excellent point, I too have my top vent open 100% until I'm say 20 degrees shy of my target temp, then I close to 1/8 open. I'm not really paying attention to the color of the smoke, just temp. </div></BLOCKQUOTE>

actually larry, the thick white smoke usually dies down 20-25 degrees before i hit my target so we seem to be on the same page there.
 
Thanks guys! I'm smoking a brisket for Easter and will be doing an overnight cook. I'll just open the vent slightly and see how it goes. It will be nice to get some sleep while the WSM does it's thing.
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