<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Kevin Taylor:
[qb]Chris, bless his heart, keeps such copious notes about vent settings, but I think they are meaningless unless I am in his backyard the day of the cook.
[/qb] <HR></BLOCKQUOTE>You know what's funny, when I wrote the new dry-aged prime rib article last December, I left out the table showing the cooker temps and the vent settings. Within hours of publishing the article, I had an e-mail from someone saying, "Why'd you leave out the vent settings?" /infopop/emoticons/icon_smile.gif
The only reason I publish that table is to show people (especially potential owners) how stable temperatures can be achieved in the WSM. Obviously, your vent settings will vary.
Regarding the issue of the WSM running up to 50* hotter when new, that comes straight from Weber. I've not experienced it myself, and it sounds like others are not experiencing it, either. If enough people feel that this is not truly the case with the WSM, perhaps I should remove that information from the Web site. Any comments on this point?
Regards,
Chris