Top or Bottom Vent....What's The Verdict???


 
G Savrnoch

G Savrnoch

TVWBB Super Fan
So I still consider myself pretty "noobish" but I've done many fine cooks along with the mistakes I've made.

I'm still wrestling with which is the better method of temp control for my Performer. Now.......IMHO it makes most sense to work the bottom vents for temp control and leave the top untouched i.e. wide or nearly wide open to allow smoke out and maintain that good chimney effect over the meat. My concern is closing the top too much traps the smoke which at the very least could cause over-smoking or worse, build up a bad bi-products like creosote. Again...this is just MHO based on limited experience I'm open to thoughts on this. Is there a concensus on which vents are better to use???? Or am I going to start a war here :eek:????

Thanks.
 
Both affect airflow and, therefore, both can be used to regulate temps - up and down. Generally speaking I believe (my opinion) in keeping the top vent in a fixed spot, and regulating only with the bottom. Makes cooking MUCH simpler and easier.

It's not a once-and-you-got-it affair. It'll take some practice. What I generally do for my Weber grills is keep the top vent wide (or near wide-) open and adjust the bottom. Once you get the hang of it cooking will be effortless (almost).
 
Unless there is a flare-up. I usually keep the top vent fully open, and adjust with the bottom. Closing the top vent works well (for me) at putting out flare-ups from a fatty hamburger.
 
IMHO I would trust what makes sense to you, and that's using the bottom vent.
FWIW that's how I roll.:)

Tim
 
I have been using a smokenator insert in mine a bunch this summer for smoking and found it easier to keep the top fixed and adjust the bottom for better control. I have a external temperature gauge that slips in the vent in the top and keeps it open about 3/8 or so. The bottom I keep at 1/2 open at it keeps a steady temp all day long. If I need it hotter I juts crack the bottom more...A few things I read have said to do the opposite but I didnt have as good as control on temps
 
According to the 1968 Weber Recipe and Instruction Book (priced at 50 cents), it says "Top and bottom vents should be open when starting charcoal and while cooking. If your fire is too hot, the bottom dampers may be partially closed to regulate heat intensity." :cool:
 
I leave the top vent fully open and control the temperature with the bottom.
I only close off the top vent if the temperature runs away.

Bob
 
I only close the top vent when I am done and putting out the coals, all adjustments are from the bottom vent and how much fuel I start with.
 
I use the Smokenator in my Weber 22.5 OTG. The Smokenator maker suggests using the top vent to control heat. My experience is that I end up using both. I control large temperature changes at the lower vent and then make small adjustments at the top vent. A slowly dropping temp as the charcoal is used up, I generally do with the top vent, opening it wider as it goes along. To slow down a hot fire, I close the bottom vent. It is a bit of a game of ping pong, but I can run in the 160F to 180F without a problem for cooler smokes. I kick it up to the 225F for ribs and such. When we smoked the turkey(s) this year using the Weber/Smokenator, I opened everything up and got temps in the 310F (about grate height) to 350F near the top of dome. The Smokenator's smaller charcoal capacity is why it doesn't get really hot.

Whatever works for you is my theory. If you have enough smoke to make you worry about coating with creosote, you got too much wood on the fire, imho.
 
I adjust the bottom and figure the top is my "exhaust vent." I followed advice I got here and in my Smokenator instructions where I took a black sharpie and marked the bottom vent at just all the way open, halfway, 3/16 inch, just closed. Once in a while I may adjust the top vent, but if I can control it with the bottom only, I'm happier.

I'm more of a griller but I've been experimenting in BBQ land, it's been delicious.

Laura
 
I agree with leaving top vent open. I think it helps draw exhaust out. I'm with Laura and have marked my bottom vent with FULL, HALF and closed.
 
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