It's been a long time since I smoked on my Weber

cmwr · 04-25-2014, 09:08 AM

So long that I cannot remember how much temperature control I had.

I am smoking a fatty on it right now in preparation for tomorrows baked beans and I am noticing that with the draft fully closed and the exhaust fully open I am still holding 350 degrees. This don't sound right. One of my draft blades is a little sprung I noticed but I wouldn't think it would be so leaky that it burned this hot. On the Weber site it says to regulate temps using the top vent. This goes against what we do on our UDS which always uses full exhaust and we regulate using intakes. Thankfully I am not using direct heat or my fatty would be toast.

aawa · 04-25-2014, 09:28 AM

If I need tight control over temperature I use the ring of fire method. This will allow you to control the starting temperature and then make adjustments via the bottom vents. I know that is I go a 3 layer ring (2x2x1) and start with 12 lit coals I will be between 300-325 degrees the entire cook with my vents wide open. If I want to go lower I will go down to a 2 layer ring and/or start with less lit coals.

When cooking a fatty, I am not too concerned about what temperature the kettle is running at, as I am cooking indirect and the fat content of the fatty is very high so it takes a lot to dry it out.

cmwr · 04-25-2014, 09:41 AM

Quote:

Originally Posted by aawa

If I need tight control over temperature I use the ring of fire method. This will allow you to control the starting temperature and then make adjustments via the bottom vents. I know that is I go a 3 layer ring (2x2x1) and start with 12 lit coals I will be between 300-325 degrees the entire cook with my vents wide open. If I want to go lower I will go down to a 2 layer ring and/or start with less lit coals.

When cooking a fatty, I am not too concerned about what temperature the kettle is running at, as I am cooking indirect and the fat content of the fatty is very high so it takes a lot to dry it out.

Yea I wasn't too concerned about the fatty but sure don't remember it being so hard to control but that was a few years ago.

jamus34 · 04-25-2014, 10:28 AM

I think I remember reading something from other Brethren as you get grease buildup on the bottom of the kettle it will push the blades out a bit and allow more air in the chamber.

That said I'm using a crappy $5 HD special thermo in my kettle so I'm only ballparking my temps to begin with.

Big M1ke · 04-25-2014, 10:35 AM

I control heat with both vents on my kettle. Intake open maybe 1/16 of an inch and the top open 1/8 of an inch gives me a consistent 240 using the minion method.

smokainmuskoka · 04-25-2014, 11:00 AM

This is why I am hell bent on keeping my daisy wheel intake kettle going as long as possible. Easier to fine tune the temp. I have a kettle with blades that I bought used to cannibalize for an UDS, but I haven't tried it out as a grill yet.

My one suggestion is to try closing the exhaust by 1/3 for 10/15 minutes and see if the temp drops to a range you're happier/more comfortable with.

dadsr4 · 04-25-2014, 11:28 AM

Another way to cut down air intake is to use these to clamp the lid down.

I use three on my daisy wheel kettle when I want to cook below 250 deg. Also, I know some people use AL foil to block one of the lower openings on the newer kettles.

smokainmuskoka · 04-25-2014, 11:46 AM

dads4 - have you ever had a foldback clip come flying off and hitting you below the belt?

Those little farkers can fly!

dadsr4 · 04-25-2014, 01:56 PM

No, and, besides, I always wear pants or shorts while cooking.

cmwr · 04-25-2014, 02:36 PM

Yea I noticed smoke leaking out from the lid seal so I know its not very airtight. Oh well it got the job done that's what counts.

04-25-2014, 09:08 AM	#1
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	It's been a long time since I smoked on my Weber So long that I cannot remember how much temperature control I had. I am smoking a fatty on it right now in preparation for tomorrows baked beans and I am noticing that with the draft fully closed and the exhaust fully open I am still holding 350 degrees. This don't sound right. One of my draft blades is a little sprung I noticed but I wouldn't think it would be so leaky that it burned this hot. On the Weber site it says to regulate temps using the top vent. This goes against what we do on our UDS which always uses full exhaust and we regulate using intakes. Thankfully I am not using direct heat or my fatty would be toast.

04-25-2014, 09:28 AM	#2
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	If I need tight control over temperature I use the ring of fire method. This will allow you to control the starting temperature and then make adjustments via the bottom vents. I know that is I go a 3 layer ring (2x2x1) and start with 12 lit coals I will be between 300-325 degrees the entire cook with my vents wide open. If I want to go lower I will go down to a 2 layer ring and/or start with less lit coals. When cooking a fatty, I am not too concerned about what temperature the kettle is running at, as I am cooking indirect and the fat content of the fatty is very high so it takes a lot to dry it out. __________________ ~Ren~ Fat Kids Club Founding Member

04-25-2014, 10:28 AM	#4
jamus34 Full Fledged Farker Join Date: 07-09-12 Location: Milford, NJ	I think I remember reading something from other Brethren as you get grease buildup on the bottom of the kettle it will push the blades out a bit and allow more air in the chamber. That said I'm using a crappy $5 HD special thermo in my kettle so I'm only ballparking my temps to begin with. __________________ Proud owner of: 22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built) Stealth gray Thermopen

04-25-2014, 10:35 AM	#5
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	I control heat with both vents on my kettle. Intake open maybe 1/16 of an inch and the top open 1/8 of an inch gives me a consistent 240 using the minion method. __________________ PBC---Weber Kettle

04-25-2014, 11:00 AM	#6
smokainmuskoka is one Smokin' Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada	This is why I am hell bent on keeping my daisy wheel intake kettle going as long as possible. Easier to fine tune the temp. I have a kettle with blades that I bought used to cannibalize for an UDS, but I haven't tried it out as a grill yet. My one suggestion is to try closing the exhaust by 1/3 for 10/15 minutes and see if the temp drops to a range you're happier/more comfortable with. __________________ 1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.

04-25-2014, 11:28 AM	#7
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	Another way to cut down air intake is to use these to clamp the lid down. I use three on my daisy wheel kettle when I want to cook below 250 deg. Also, I know some people use AL foil to block one of the lower openings on the newer kettles. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

04-25-2014, 11:46 AM	#8
smokainmuskoka is one Smokin' Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada	dads4 - have you ever had a foldback clip come flying off and hitting you below the belt? Those little farkers can fly! __________________ 1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.

04-25-2014, 01:56 PM	#9
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	No, and, besides, I always wear pants or shorts while cooking. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

04-25-2014, 02:36 PM	#10
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	Yea I noticed smoke leaking out from the lid seal so I know its not very airtight. Oh well it got the job done that's what counts.