Why the Top Vent?


 
C

ClaudeWSmith

New member
In all the instructions, the authors will say to leave the top vent open...

What is the purpose for the top vent?

When would you ever close it?

TNX

Claude
 
I close it completely along with all other vents to snuff out the fire when my cook is over to save charcoal for reuse.

I also use it when my lower vents don't get me to the range I wanna be in. If my lower vents are barely cracked and I want to go lower, I close my top vent a bit. I ensure it's always open more than the bottom vents so I always maintain a chimney effect but I do use it.

For instance I wanna cook a brisket Low N Slow - and when I say low I mean 200* ish - but I want a long burn so I load up the charcoal ring. If my top vent is open I can get too much draw so I close it slightly.

Others will disagree. But I've used this method with great success. Take a look at the Users manual cover photo: http://virtualweberbullet.com/ownersmanuals/wsm_manual_20090819.pdf
 
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Along with what Dwain said, I will close the top vent entirely if things get out of control. I don't close it for long, but if I can get the temp down to a reasonable level I will close it. It generally doesn't take more than 5-10 minutes to get things back under control and I've only done this a few times, but it did work and no ill effects on the taste of the food.
 
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