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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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06-12-2013, 02:41 AM
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#1 |
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On the road to being a farker
Join Date: 10-30-11
Location: Battle Creek, MI
Name/Nickname : Lumpy
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Heat Control Survey
I have been reading about how some people like to adjust their temperature with the intake vents, while some like to control the temp by adjusting the exhaust vents.
I personally try to balance my UDS cooks by finessing both of the vents. What's your choice/method for heat control? (and yes, a Guru or Stoker is the obvious best & easiest temp control method) Does anyone run exhaust wide open and fine tune on intake or vice-versa? "And the survey says?????????"
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Homemade trailer Roaster a.k.a "Hog-A-Nator"; UDS; Dual Chamber Charcoal; ECO Gasser |
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06-12-2013, 02:45 AM
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#2 |
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Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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On my mini, which I guess is the baby of ALL smokers, I just adjust the temp using the intake and leave the exhaust wide open. But that's on my baby smoker which is all I use and have at the moment. I can keep it at 225-250 pretty easily.
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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06-12-2013, 04:00 AM
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#3 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Exhaust wide open. Control the intake. Looking for the cleanest burning fire.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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06-12-2013, 04:05 AM
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#4 |
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Babbling Farker
  
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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^^^^^ What he said ^^^^^
I don't cook in a UDS but use that method for all others.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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06-12-2013, 04:10 AM
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#5 |
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somebody shut me the fark up.
 Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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On my kettles its all exhaust wide , inlet adjustment
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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06-12-2013, 04:55 AM
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#6 |
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is one Smokin' Farker
Join Date: 06-01-11
Location: valley village, ca.
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Exhaust wide open.
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John Kingsford COS Masterbuilt CES WeberQ 220 Santa Maria 30x20 WGA PBC |
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06-12-2013, 05:01 AM
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#7 |
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is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Adjust the intake exhaust wide open.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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06-12-2013, 05:06 AM
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#8 |
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is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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I always leave exhause wide open and control with intake vents. In my opinion, if you have to throttle your exhause, your exhaust to intake size is incorrect for your cooker. Fully open exhaust seems to achieve a cleaner fire.
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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06-12-2013, 05:16 AM
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#9 |
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Got Wood.
Join Date: 06-04-13
Location: Reading, UK
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I adjust my intake, open my exhaust, shut my eyes and think of England.
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06-12-2013, 06:39 AM
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#10 |
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is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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Exhaust wide open.
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__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
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06-12-2013, 06:46 AM
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#11 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Exhaust wide open + control intake = hot clean fire
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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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06-12-2013, 07:39 AM
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#13 |
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is one Smokin' Farker
Join Date: 09-18-12
Location: Lugoff, SC
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^^^ What he said. The guru is the ticket.
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06-12-2013, 07:46 AM
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#14 |
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is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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Depends on the cooker. With some of mine, exhaust wide open. If I did that with my kamado, though, I'd have about a 700* fire all the time, which is a little too hot and fast for me-so I adjust both on it.
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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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06-12-2013, 11:29 AM
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#15 |
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Full Fledged Farker
Join Date: 03-12-13
Location: Ravenna, NE
Name/Nickname : Joe
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I don't even have a way to throttle the exhaust just the intakes and that works great.
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Joe/"Big Ugly" UDS |
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