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

Join Date: 08-09-12
Location: Spokane Valley, Washington
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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.

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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