Vent position on the WSM

[Steven Simpkins]

Are there certain positions that the vents need to be set. What is the relationship between the top vent, the door and the bottom vents such as the top vent at 1 o'clock to the door.

Steve

 

[Ken_K]

I don't know if there is any specific relationship or any specific way you are 'supposed' to orient all the vents and door. I always have the door and the top vent and one of the bottom vents facing front. But that's just so I can manage the cooker from the comfort of my lawn chair.

When my cooker settles in I usually have two vents closed, and run with the third to control -- I use a big ole stick to turn it however I need, I have a thermo stuck through the top vent so it has to be to the front so I can see it, and I like having the door there so I can toss on a packet of smoke pellets when I need to.

 

[Dave from Denver]

Some people like to position the top vent opposite the one open bottom vent, if using the minion method. In theory, this stimulates airflow (smokeflow) over the meat. Your mileage may vary.

 

[Chris Nielsen]

I think given the shape of the WSM it probably doesn't matter, but it can't hurt and I myself do it, just in case. As Ken mentioned, if you're going to have one vent open on the bottom, make it the front one and you've got yourself a two-fer.

 

[Chris Allingham]

I had an experience once where I adjusted the cooker temp using only 1 bottom vent, and when I looked at the charcoal after I was finished, I noticed that the charcoal on the side closest to the open vent had burned much more than on the sides where the vents were closed. Since then, I have always adjusted all 3 bottom vents equally, e.g. all 1/3 open instead of 1 vent fully open and 2 vents closed. As a result, lid vent position does not matter. I place the lid with the thermometer forward (6 o'clock) and the lid vent at the back (12 o'clock).

I know that others report not experiencing the uneven burn using just 1 bottom vent that I observed. In the end, I would say "Do what makes the most sense to you."

Regards,
Chris

 

[John Furdyn]

My experience has been similar to Chris's, as far as the uneven burn closing 2 vents and only adjusting 1 bottom vent.

I've also noticed that, leaving the lid agar a little to get the temps up, for the entire cook, has the same uneven burn of the charcoal.

Just my observation.

 

[Brian Bo.]

I've always done what Chris described. Open each vent equally. After reaching the desired temperature, I usually have each vent open 1/3rd of the way and the smoker has no problem keeping that temp for hours.