So Did I Make A Big Mistake in Purchasing an ET-73?
- Thread starter m homchick
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m homchick
TVWBB Member
Great! Even pessimistic me is beginning to believe I did the right thing.
MH
MH
Greg Rempe
TVWBB All-Star
I agree w/ Rath...getting control on the way up allows for better temp control. I have been able to get the temp to stay within 2-5 degrees for hours on end!
BTW I shut 2 vents and start adjusting the 3rd as need be around 190 degrees!
BTW I shut 2 vents and start adjusting the 3rd as need be around 190 degrees!
m homchick
TVWBB Member
Jerry:
Maybe a large part of it is that I live in Southern California where the weather is very consistent in terms of temp and humidity plus it doesn't rain for seven - eight months at a time. Also, there is little if any breeze in my backyard for the most part.
Those things aside, I use "The Method" at all times and also agree with others about getting a handle on the temp on the way up. I'm generally at 200 and cooking along within 20 - 30 minutes of adding the hot briquetters (used as a started only) to the top of the lump charcoal I normally cook with.
Also, I adjust all three bottom vents at a time (top is always 100% open) and make VERY small adjustments. I find once I'm at 200 I'm open 25% to 30% at most. Maybe this weekend I'll try the one-vent method Greg uses. That would make things easier provided it doesn't lead to one side of the coal pile burning hotter and faster, but he swears it doesn't. I have to give him the benefit of the doubt as he has cooked about a zillion more things in his WSM than I have. I'm still a FNG!
Maybe a large part of it is that I live in Southern California where the weather is very consistent in terms of temp and humidity plus it doesn't rain for seven - eight months at a time. Also, there is little if any breeze in my backyard for the most part.
Those things aside, I use "The Method" at all times and also agree with others about getting a handle on the temp on the way up. I'm generally at 200 and cooking along within 20 - 30 minutes of adding the hot briquetters (used as a started only) to the top of the lump charcoal I normally cook with.
Also, I adjust all three bottom vents at a time (top is always 100% open) and make VERY small adjustments. I find once I'm at 200 I'm open 25% to 30% at most. Maybe this weekend I'll try the one-vent method Greg uses. That would make things easier provided it doesn't lead to one side of the coal pile burning hotter and faster, but he swears it doesn't. I have to give him the benefit of the doubt as he has cooked about a zillion more things in his WSM than I have. I'm still a FNG!
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