Temperature control question.

[Dave Lewis]

In my rather limited experience with my WSM (8 cooks), it seems I have better temp control if I open all the vents a litte rather than just one vent (e.g. 10, 10, 10 rather than 30, 0, 0) I haven't done enough cooks to really confirm this, but it seems to work. Has anyone else had similar experience or comments on what works best?

 

[Jim Minion]

You will find if it is windy use the down wind vent for control and closing the other two will help under those conditions.
The more vents you use the more even the burn in the firering, so using them all certainly work well much of the time.
Jim

 

[Rick H]

I always keep the vents equal now, rather than two closed/one open. Like Jim says, you'll burn hotter on the side of the ring that has the more open vent. I had one open full and the other two closed once and the charcoal on the open vent side burned completly down to the grate and and the opposite side had a big pile left. You could tell by the brisket I was cooking that a lot more heat was pouring up the inside of the smoker on the side with the open vent (I don't turn or rotate my meat).