Tim Campbell
Knows what a fatty is.
I leave all my bottom vents open just to keep 250. Do you think that is just encouraging updraft because I have the top vent open and thus burning fuel? If I close the vents will I lose temp or save fuel?
What they said.
3 vents open would have my WSMs in 375-400 range.
Top vent should always be open, and the three bottom vents used to control temps. The lower the temp you're cooking at the longer your fuel will last.
Better yet are you using water. That would explain wide open and 250.
I have a hard time getting mine much higher than 325° What's your setup? Empty foiled water pan? Clay saucer? Using lump or briqs? How do you set up and start your fire?
My setup-
-Empty foiled water pan.
-No saucer.
-All lump, 3/4 lit chimney.
Target temp is aimed for by the timing of the closing down of the bottom vents. i.e., the higher the target, the longer I leave the intakes open full (w/ variables like ambient temp/wind considered).
This is my basic approach to every WSM cook.
Sorry, need more info
Lump, 12 lit KBB Briqs on top. I can get it to 275 but it settles at 250. Water pan with foil on the inside and a pizza stone laid inside. I can keep this temp fairly well, It seems everyone else can keep this 250ish with most of their vents closed.