G
Guest
Guest
Hi all,
I am guessing the 3 air ports or holes at the bottom of my new WSM are for air for the charcoal and wood....
the top one ? ... I don't really know, is this also for air, or for exhaust only ?
The Weber manual says to have all holes totally open when getting it lit and underway.
When I do my ribs, and when they are on, how do you suggest that I arrange those holes now ?
should the top one be 100% closed ? (so all smoke stays in smoker ? ) and the bottom ones 90% closed ? (to make heat stay low ) ?
I have no clue at this point, so thought I would ask.
I know that it will vary with altitude etc, I believe, and conditions, but I would just like a starting point.
The more the bottom ones are open, I guess the higher the heat will go, and faster charcoal will burn, - etc, but what about top vent ?
Mark
I am guessing the 3 air ports or holes at the bottom of my new WSM are for air for the charcoal and wood....
the top one ? ... I don't really know, is this also for air, or for exhaust only ?
The Weber manual says to have all holes totally open when getting it lit and underway.
When I do my ribs, and when they are on, how do you suggest that I arrange those holes now ?
should the top one be 100% closed ? (so all smoke stays in smoker ? ) and the bottom ones 90% closed ? (to make heat stay low ) ?
I have no clue at this point, so thought I would ask.
I know that it will vary with altitude etc, I believe, and conditions, but I would just like a starting point.
The more the bottom ones are open, I guess the higher the heat will go, and faster charcoal will burn, - etc, but what about top vent ?
Mark