Originally Posted by KCMitch
Thanks for the help everyone. I tried RonL's method of a slow start combined w/ sand in the water pan and right now the temp is sitting at 300. It took about 30 minutes to climb up there. Now I'm messing w/ the vents to try to get it to stop. A few questions:
- What's the best approach for vent control? Fully closing some vents and leaving others open or slowly closing all vents at approx the same amount?
- Right now the top grate measures at 300 and the lid thermometer measures at 275. I thought the temp at the lid is supposed to be higher?
I close them all evenly if possible, but I normally end up with on closed all the way and the others open a sliver for a low temp cook. Once things settle in the dome temp will be higher.
"Ron Rico, Boss. You can call me Captain Ron..."
The Naked Fatty!
FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle
Remembering a friend