Temp control for newbie


 
Status
Not open for further replies.
J

John Boehm

TVWBB Fan
I have a gasser and a WSM and the next purchase will be a performer. I was wondering how most people control their temps (assuming a 2 zone fire),do you fiddle with the bottom vents a lot, or just worry about the amount of charcoal, or both? Do you even worry about the temp with chicken, as long as its indirect? Thanks for the info.
 
John, if you get the performer you will enjoy it, as far as controlling temps I generally cover half to 3/4 of the charcoal grate, leaving room for indirect or a drip pan. Then use bottom vent to control temps, remember with charcoal this will run hotter than your gasser
 
ya might want to start backing off the air to the bottom vent before you reach your target temp or it will get away from you. These kettles can really hold the heat and if the temps spike too high it might take you too long to get em back down.

I really like the charcoal baskets Weber makes for the 22.5. You can pack the charcoal tight in them which will also help the coal burn slower and cooler.........

Start off with -25- in each basket and add -8- every hour. I have even done -1- basket when a lower temp was desired and that works well also......
 
I have a kettle and control the temp with the lower vent. It's amazing how the slightest crack will maintain 250* for a very long time. I usually just pile up the coal on one side in a "mini minion" setup and place ~ 10 lit coals on the pile. I have a smokenator but rarely use it because I can get longer cooks without it.
 
So let me get this straight you guys leave the top vent wide open, and just adjust the bottom, if so I am doing all wrong.
 
Originally posted by Kevin L (NKY):
So let me get this straight you guys leave the top vent wide open, and just adjust the bottom, if so I am doing all wrong.
Click to expand...
Kevin,
You can close the top vent a small amount, but too much and you run the risk of a creosote taste on the food.
Fire/smoke needs to breathe out as well as in.
 
I generally control my temp by the amount of fuel and how much I spread it out. For high heat I get the coals going good and then mount them up to concentrate the heat and raise it closer to the cook grate. I do agree that I generally leave the top vent wide open. Sometimes I have stuck something under one side of the lid to increase air flow and raise the heat even higher.

Mike
 
I am from the school of exhaust always wide open and controlling the temp with the intake vent and the amount of charcoal used. In my 22.5 I use one Weber charcoal basket with -20-coals and the bottom vent barely cracked and she runs around 250. I add about -6- briquettes every hour to maintain that temp. Once these kettles heat up there is no turning back and it is easy to maintain a lower temp by staring off light on the briquettes because it is darn near impossible to bring the temps down once the kettle cranks up.
Of course temp control will be a bunch easier when my WSM gets delivered next week
icon_biggrin.gif
wsmsmile8gm.gif
icon_biggrin.gif
 
I really think the Weber charcoal baskets are under-appreciated. I used to use the charcoal rails but the baskets hold the briquettes tighter together which helps them burn slower. The other trick is you only need one. With two you are not going to keep the temps down which isn't bad for chickens but -1- basket will get ya lower temps and more food space on the cooking grate!!

I used to follow this method when I cooked/struggled with a big custom off-set. I had a three sided charcoal basket made and when I poured my charcoal in I would literally squeeze it together with my hands (then would weed torch a spot to get er going....made quite a difference with burn rate and of course lower temps. I would also use less fuel to start and then just maintain the temps instead of starting a giant stack and then trying to choke it down.......I am so glad I came back home to Weber..........
 
Unless you want high temps coals on one side only should be fine with temps in high 200s to low 300s. Top vent open 100%. Bottom vents you will need to experiment with.. as it will vary with depending outside conditions (wind, cold air, etc.).

A related 5 year old thread.. Longer Burn Process
 
Depends if you're smoking or grilling eh? multi zone fires for direct or indirect grilling are dependent on coal placement and amount of coals and layers of coals. Create 2 zone fires etc.

If you are smoking I concur on the kettles being easy to get hot. Low and slow at 225 on a kettle needs unlit for duration and only 6-10 lit coals for me to get it going. I usually start with bottom of my OTG open 25 or maybe 50% to start and dial back to less than 25% as temps hit 200. top vent wide open.

I like fire bricks and foil rather than baskets for smoking.
 
I open the bottom vents roughly 1/8 to 1/4 of an inch, close the top vent about 60%. Like others have stated, it's important to catch the temp before you hit your target temp. I generally expect the kettle to ride between 250-275 for everything but chicken... Ive held 250 for hours at a time.
 
Air flow control is the key to temp control. Mark the upper ask catcher ring to show full, 3/4, 1/2, 1/4 and closed. You'd surprised how easy it is to control temps when you're not guessing at the vent position.
 
Status
Not open for further replies.

 

Back
Top