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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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Old 03-31-2013, 09:39 PM   #16
Grain Belt
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN

Boat floated
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Old 03-31-2013, 09:52 PM   #17
is one Smokin' Farker
Join Date: 05-23-11
Location: South, Texas

If i am grilling direct or indirect all vents open 100% no need to control temps when grilling.
If i am using the kettle to smoke then i have the bottom vent open about 1/8"-1/4", i then use to top vent to dial temps to desired temp. There really is no rite or wrong way if you know what you are doing.
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Old 04-02-2013, 12:16 PM   #18
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY

On my OTG, I keep the top vent fully open (unless I have a high temperature problem) and control the temperature with the bottom.
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Old 04-07-2013, 09:40 AM   #19
Take a breath!
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Join Date: 06-03-07
Location: Cloverdale, Ca

Wonder if this "expert" thinks the gas pedal in his car is connected to the exhaust pipe? Makes more sense to limit the incoming air than to limit the outgoing?
"Assumption is the Mother of all F___ups!"
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