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Old 01-24-2014, 04:45 PM   #16
Found some matches.
husker_bbq's Avatar
Join Date: 09-07-13
Location: Omaha, NE

Originally Posted by LongTong View Post
I have both types of kettles and will try the daisy vent one and will block off the other two and use foil where there's no charcoal on the bottom grate...
I do that more often then not. A friend of mine got me started doing some of my direct cooks with only 1 daisy wheel open. Much like the first kettles from the 50s that only had one bottom vent and one top. I love that method when I do burgers and chicken thighs.
Various Weber Kettles 22.5 and 18.5, SJP, Red JJ, Several Smokey Joe's and a mini WSM.
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Old 01-24-2014, 04:50 PM   #17
Take a breath!
Join Date: 02-21-11
Location: Old Town, Maine

landarc started this thread, lots of approaches to kettle cooking-

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Old 01-24-2014, 06:25 PM   #18
is one Smokin' Farker
Join Date: 05-23-11
Location: South, Texas

I use one weber charcoal basket banked, i cover the rest of the charcoal grate with foil. I can dial in temps to what ever temp i desire. I add 6 briquettes of charcoal every hr after the first couple of hrs for long cooks. Very easy to dial in temps using the 26er.
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Old 01-24-2014, 07:10 PM   #19
Got Wood.
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Join Date: 12-27-13
Location: Bettendorf, Iowa

I pile a mix of lump, briquettes and wood chunk on one side and a water pan on the other. I light about a handful of briquettes and place along the side touching the wall of the grill. I then open the bottom vents just enough to get a crack of light (one touch vent) and always leave the top vent wide open. then open the bottom vent a hair at a time and wait 5 minutes , repeat until you reach temp. if you find it getting too hot close the bottom vent wait 5 minutes start the above steps again. Its all about air flow from bottom to top. when the cooks over close both vents and save fuel after a couple times you will know where to vent without the waiting. Wind is the wildcard that is hard to control. Hope this helps.
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kettle, Weber

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