Hi all. I've found a ton of info from search on indirect cooking with the deflector in for low and slow but I'm curious on ideal vent positions for using the charcoal baskets on the upper level of a WSK. Any suggestions would be appreciated as I can't seem to find consistency in my cooks.
WSK top and bottom vent positions
- Thread starter KenRose
- Start date
Brett-EDH
TVWBB Olympian
What are you cooking? That’s key.
Top deck for CBs in a center run is for searing and then moving to indirect. Think pub burgers.
If you’re doing skin on boneless thighs or breasts, your going to sear them for 3 mins a side and then move to indirect.
When searing, bottom vent at max open. When you move to the indirect session, dial bottom down to 50%. That’ll keep you at 350° dome cook temp.
Thank you for your reply Brett. If I wanted to keep the temp consistent at 350-375 with the CB in the centre, where do you position top vent?
Brett-EDH
TVWBB Olympian
50-70% on top. Adjust as needed.
Brett-EDH
TVWBB Olympian
Always use two CBs as boneless thighs take 30 minutes and bone in can be 45-55 depending on their size.
I usually have leftover coals. I just recycle them into the next chimney light and cook. Zero waste is the game.