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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-25-2014, 06:37 PM | #1 |
is one Smokin' Farker
Join Date: 07-08-12
Location: Murrieta ca
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How do you control the temp on weber
Ok I have a Jambo, UDS,Pellet smoker never had a Weber 22 One Touch until today do you use the bottom or top vent or a combination of both ?
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Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers |
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04-25-2014, 06:45 PM | #3 |
Knows what a fatty is.
Join Date: 03-05-14
Location: Glendale Heights IL
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What temp are you trying for? For smoking, I have both the top and the bottom open only 1/8" or so, and hold at 250* with no issues.
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Takin a swig while mind'n my rig! |
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04-25-2014, 06:58 PM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Top WFO, control with the bottom.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-25-2014, 07:30 PM | #5 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I'm using the 26.75 OGT. Try my best to leave the top WFO and control with the bottom only, seems to control with the bottom vent at 250*-300* pretty consistently or hotter if I build the snake a ltttle larger. On occasion I'll close down the top if temps seem to be rising out of control but that is the exception not the norm.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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04-25-2014, 07:39 PM | #6 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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I control the temp in my weber with the amount of fire built on each side. I start with 15 to 20 coals on each side, top and bottom wide open. Tend the fire every hour by adding 4 coals to each side and any other things needed, chips, chunks, etc. Plus it make perfect timing for a cold one. I wrote Weber a letter 20 some years ago axing how to maintain temps and this was their response, I still have the return letter someplace. I just never changed anything after that.
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
1 members found this post helpful. |
04-25-2014, 08:13 PM | #7 |
On the road to being a farker
Join Date: 01-03-12
Location: Honolulu, HI
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My bottom three tine thinggy broke so I control from the top. WOrks fine too.
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04-25-2014, 08:15 PM | #8 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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For grilling I run the all vents wide open and control by the number of coals used. For smoking, a 2x2 stack of charcoal set up as a snake ring works great with the bottom just barely cracked works well for me
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Thanks from:---> |
04-25-2014, 09:37 PM | #9 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB Last edited by dadsr4; 10-17-2017 at 10:57 AM.. |
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04-25-2014, 09:39 PM | #10 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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What he said. ^^^
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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04-25-2014, 09:47 PM | #11 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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I used mine today and with bottom fully closed and top cracked about 1/3 way I was sitting close to 400. But I had both baskets full so maybe that was my issue.
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04-25-2014, 09:51 PM | #12 |
Take a breath!
Join Date: 04-22-14
Location: Princeton, New Jersey
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This is a newb question so I apologize but I noticed earlier today that the grill temp of my Weber Kettle seemed to increase (at the same rate) regardless of how much I opened or close the bottom damper. Is this normal? I was under the impression that the more I closed that damper the more the temp would decrease from lack of oxygen. What am I missing here?
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04-25-2014, 11:08 PM | #13 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
One thing you do not want is for your meat to get a bitter taste. The idea is to let the heat and smoke flow over the meat. If the top vent is closed, the meat will collect contaminates from no flow and make the meat taste bitter.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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04-25-2014, 11:11 PM | #14 |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Combination of both top and bottom vents. The bottom vent is always open about 1/8-1/4" and the top any where from 50% to wide open depends on what temp you are shooting for.
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04-25-2014, 11:12 PM | #15 |
is one Smokin' Farker
Join Date: 09-17-13
Location: Murrieta California
Name/Nickname : Chad
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There are different ways to control the temp on kettles. It all starts with how many coals you light and how you arrange them. If you're doing something like steak, burgers etc. you can just light half a chimney or so and you're set. When I do a longer cooks (keep in mind I'm hot and fast at 300+ most times) I use the 2-2-1 snake method top and bottom wide open and or gives me at or around 300. If you want closer to 225 or 250 you can adjust your bottom vents. I found in the windier conditions the top vents help dial it in.
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Oklahoma Joe's Highland, WSM 18.5", Akorn chargriller (re-homed) , SJG Mini, Royal blue Master touch, Thermoworks Smoke Transplanted Texan Chad |
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