dave_scarpetti
TVWBB Member
Hey all,
Please don't attack me for this. I need to challenge the conventional wisdom.
What is the documented support for keeping the dome vent in a kettle or WSM full open? On a dry run, I can crack the bottom vent and completely control the dome temperature (on my kettle) like it was an oven - to 200 - 400+ degrees by using the dome vent.
I use lump with some mesquite or other woods for smoke. When I place the smoke pieces in, I don't smell anything bad (like I would imagine creosote to smell), just smoky goodness.
Any comments appreciated.
Please don't attack me for this. I need to challenge the conventional wisdom.
What is the documented support for keeping the dome vent in a kettle or WSM full open? On a dry run, I can crack the bottom vent and completely control the dome temperature (on my kettle) like it was an oven - to 200 - 400+ degrees by using the dome vent.
I use lump with some mesquite or other woods for smoke. When I place the smoke pieces in, I don't smell anything bad (like I would imagine creosote to smell), just smoky goodness.
Any comments appreciated.