Regulating Temperature on the OTS

[Nate C]

I own a WSM and just purchased a OTS 22.5. I subscribe to the Weber Email Recipe list and have noticed many recipes call for different temperatures using the direct heat method. Some medium heat (350-450) and some high heat (450-550).

Does anybody have any tried and true settings (lit vs unlit, bottom vent settings, etc) to achieve these different temps??

 

[George Curtis]

i don't follow that much but you can set up a three zone fire. deeper at one end then a bit less next to it and then maybe a single layer next to that. this will also leave you with a safety zone of no coals if things get a bit hot.

 

[Chris E]

I think if you have a kettle you'll need more than 1 chimney to setup a 3 zone fire. I've been able to use one chimney of lit to setup a medium direct fire for 4 or 5 pieces of chicken, 3 steaks etc.

For *direct* heat temp I go with Raichlen's test of how long you can hold your hand over the fire at the grill height:


Hot 600F 2-3 Missisipi
Medium Hot 400F 4 to 5 mississipi
Medium 350F 6 to 7 mississipi
Medium Low 300F 8 to 9 mississipi
Low 250F 12 to 15 mississipi

pg 17 The Barbeque Bible --Raichlen