Planning on adding additional bottom vents, anyone done it?


 
Okay Mark.
@ about three hours in my 08 WSM is running @ 375.
Sounds like yours runs a little cold. Mine she runs hot for me.
Okay color me silly
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But I just had to throw that one out there.
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Tim
 
Tim, I am cooking a pork loin bone in today. I will leave the door closed, all vents open 100%, use 2 chimneys hot and see what temps I get. I want to cook at 325-350, will see. Hope I don't have to wait 3 hrs.

Mark
 
Tim et al. Well I had all three bottom vents 100% open and top vent also 100% open. Added 2 full chimneys of lump hot coals. Temps came up quickly to about 330. After about 45 min temps gradually lowered to just under 300. I decided to open the 2nd top vent (just installed).

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Temps came back up and ran at around 330-340 for the duration of the cook.

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Loin came out looking good. Nice color etc. Unfortunately the taste was a bit salty. I think that I OD on the prep and perhaps the rub.

porkloin004.jpg


All in all I think that I accomplished my initial goal for this cook. I found out what an additional top vent would do without having to open the door. For longer cooks however, when using the MM, I am wondering if the same temp results will occur? I have 4 more vent covers as Weber sent me 6 instead of the 2 that I thought I was ordering. In fact if anyone wants to try adding a vent, I'll send you a cover or 2.

Now if only the SF Giants could do as well today, I would be happy.

Happy smokin'

Mark
 
Noe, thanks for your input. When the door is propped open upside down I was assuming it was intaking while I think you believe it is exhausting. So I believe that's a main discrepency on how we viewed the air ratio.

Another thing that had me thinking that the ratios are not that critical as location are the Smokey Joes heat issues.

http://tvwbb.com/eve/forums/a/...0039023/m/9720005262

The SJs have a 1:1 air ratio, but the Gold series is colder than the Silver despite having a similar air ratio. The main difference is vent location. Gold is side vented while Silver is bottom vented.

In addition despite the 1:1 ratio I cannot get the Gold SJ w/Tamale smoker pot up to high temps. Settles in about 220-230.


John
 
Reyes when the door is propped open it is doing both intake and exhaust. The wsm works like a convection oven. Do u ever see smoke coming out of ur bottom vents i do its because u have more intake than exhaust. The point is weber built the wsm for smoking and low and slow which it does perfectly. Its us (man kids) that want the best of both worlds low and slow and high heat.
 
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