Top vent opened at 100%?????


 
Tim Quon

Tim Quon

TVWBB Pro
When I started learning on my WSM a few years back, from all the info I have gathered on this site from members & from the cooking topics, always said "Leave the top vent opened at 100%". Make temperature adjustments with the bottom three vents.
Lately I have been reading many post from members who are using the top vent to make temperature adjustments. What gives? Did I miss a class along the lines? I thought it was bad for the meat to choke the smoker at the upper levels.
 
Tim, I don't ever shut mine back until choking the fire, but some folk's cookers are more leaky and not everyone uses much in the way of heat sinks. I guess folks just do whatever it takes to control temps, and as long as the food tastes ok....

Also, I know that one or more of the ATC models direct the user to shut the top wsm vent back for some reason or another.
 
I've never shut mine and I can control temps just fine with the lower 3 vents. Although, I actually tried to move it on the last smoke and it wouldn't budge...I think it's frozen with gunk.
 
The top vent is used in some cases to control temp on kettle grills (might that have been what you were reading?) and in the very odd case on the WSM when temps seem uncontrollable another way.
 
I was just wondering about the conflicting schools of thought myself. I have a OTS converted to Gold but bought thermo that goes into the upper vent. This does not allow me to close top vent--so I am concerned when I do a butt this Saturday if I will be able to control temps with bottom vents alone. The thermo is new and hasn't been used much--mainly for some HH grilling but no low and slows yet. This weekend will be the test.
 
Originally posted by Billy S:
I was just wondering about the conflicting schools of thought myself. I have a OTS converted to Gold but bought thermo that goes into the upper vent. This does not allow me to close top vent--so I am concerned when I do a butt this Saturday if I will be able to control temps with bottom vents alone. The thermo is new and hasn't been used much--mainly for some HH grilling but no low and slows yet. This weekend will be the test.
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"Closed" and "slightly closed" aren't even close.
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I suspect we're talking about a gauge that folks typically drill a hole for and install opposite the vent, but just to be clear, don't CLOSE the top vent on anything and expect to keep on cooking. I prefer the kind of therm that hangs in the vent and doesn't obscure it, and a digital probe is superior IMHO.
 
Originally posted by K Kruger:
The top vent is used in some cases to control temp on kettle grills (might that have been what you were reading?) and in the very odd case on the WSM when temps seem uncontrollable another way.
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My understanding also. In one or more of the Weber books by Jamie Purviance he instructs the reader to control the "Kettle" temp by leaving the bottom vents wide open and adjusting the top vent by as much as 1/2 closed.
 
I always leave the top vent 100% open on the WSM, until I'm ready to kill the fire. I use top and bottom vents on the kettle, but mostly the bottom. If you're using wood chunks or chips on either, and close the top vent, you run the risk of creosote forming on the food.
 
I use the top vent on my kettle to help control temps, but on the WSM, I leave it wide open for the entire cook, unless temps get out of hand and there is no other way to control it. That rarely happens once you learn how your WSM cooks, and the best way to learn is practice, practice, practice!
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I will mess with my top vent on my WSM sometimes if I can't get the temp down any other way. Is that bad? I rarely shut it all the way, only if it is sky-rocketing quick, and then I will close it for no more then 10 mins. I can't imagine it's bad to close the top vent partially as long as the smoke is getting out right?
 
If I'm running manually (without the controller) then I'll leave the top vent completely open.

However, at comps I run the controller so I'll close the top vents about 50% so that the fans MUST run at low levels to keep the fire going. This way the temps can't go above the set temperature.

Yes, I know, if the power goes out then the fire goes out. That's why I run it on battery power even if the AC is supposedly 'rock solid'.

Russ
 
Top vent is fully opened till I shut down. I don't see any thing wrong if one wants to close the top vent partially. Folks have been using a thermo stuck into a wine cork or silicone plug jammed into one vent hole for years.Basically you're closing the top vent by 1/3, right?

Tim
 
Yeah the therm I got has the cork in it to sit in the vents. Saturday I'm putting a butt on the kettle and I have to be able to monitor the temp. I've done a butt before but the only temp guage I had was a surface thermo that I had to remove the lid to see.

I have the charcoal baskets so do you guys think the best way to keep low and slow (270 or so) would be to use one basket to the side, minion style? Or should I use my fire bricks to section a side thereby allowing me to add more charcoal? I worry with this way due to more coals = more heat, right?

I know even with the basket I will need to add throughout the cook, but I don't want to get the grill too hot. Seems like one basket will hold less.
 
Is that bad?
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No. The issue with the lid vent on a WSM is that one can thwart a good draft if closed, or smoke can build up causing a potentially 'oversmoked' finish.

Using the bricks, Billy, means you can use more coal. Still Minion the start. More unlit in the cooker from the beginning means more time before you need to add fuel. Keeping the cooker from getting too hot is all about draft control, not how much unlit you have to start with. Choke the draft right from the beginning and watch it, gauging from what you see whether to open a little or choke back more.
 
Billy. If you want to be able to adjust your top vent on your kettle, than get rid of the cork, and use a wooden clothespin like this
Takes a little fudgin to get the balance rite, but will work in a pinch.

Tim
 
I always start with my top vent wide open, but sometimes temps seem to runaway. If that happens, and everything else is closed, then it seems I have no choice but to half close the top. What I often find tricky is when to react - should I re-open when the temp begins to drop, or when it's back where I want it.
 
Vent should be left 100% open, unless temps are runaway hot and you have no other way to lower the temps. I have partially (as much as 1/2) closed the top vent on a few cooks to choke the fire, but usually only when there is a thin wisp of smoke. It did not oversmoke the food and it's very effective. Usually, this is only needed for a short amount of time (less than an hour) and then the vent can be reopened to full.
 
One of the major problems I see is.... waiting for a specific temp before adjusting the vents, ie: if target is 250, don't wait til north of 225 to close the vents! I mm and wait 20-40min then adjust to where I know the vents should be for x temp.
 
According to the above posts, it seems there are no hard and fast rules, that said, I suppose each person should experiment and find what works best for them.
 
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