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Unread 06-18-2013, 10:49 AM   #8
code3rrt
is Blowin Smoke!

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Quote:
Originally Posted by ButtBurner View Post
awesome food and method!

I see your vents are 1/2 way open. Did you leave them like that?

I have never used my kettle like that, looks interesting
The vents were probably closer to 1/4 open when I put the roast on (had to play with them a little at the start) with the top vents wide open. As I said it worked great as far as consistent temp through the cook. I'll probably just add another row of briquets next time and cook at my usual temps.

KC
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KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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