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View Full Version : How do you control the temp on weber


Wneill20
04-25-2014, 07:37 PM
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 ?

williamj
04-25-2014, 07:40 PM
Leave the top wide open and control the temp with the bottom

HOGIE
04-25-2014, 07:45 PM
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.

sliding_billy
04-25-2014, 07:58 PM
Top WFO, control with the bottom.

dwfisk
04-25-2014, 08:30 PM
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.

aquablue22
04-25-2014, 08:39 PM
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.

haunas
04-25-2014, 09:13 PM
My bottom three tine thinggy broke so I control from the top. WOrks fine too.

Blanton
04-25-2014, 09:15 PM
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

dadsr4
04-25-2014, 10:37 PM
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.
I think what you are referring to is on page 2 of this PDF.

Happy Hapgood
04-25-2014, 10:39 PM
Leave the top wide open and control the temp with the bottom

What he said. ^^^

cmwr
04-25-2014, 10:47 PM
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.

93_confirmed
04-25-2014, 10:51 PM
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?

Happy Hapgood
04-26-2014, 12:08 AM
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?

Heat rises. Oxygen feeds fire. There is a small degree of fire management required. If you put too much fuel in, you will have a hotter burn.

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.

Zin
04-26-2014, 12:11 AM
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.

grillinguy247
04-26-2014, 12:12 AM
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.