|
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. |
|
Thread Tools |
05-20-2013, 10:21 AM | #1 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
|
weber kettle quick question
Scored weber 22.5 weber one touch 2nd hand....no instructions
bottom 3 pronged feather shaped thingy.....should it be opened or closed during cook?....partially opened for temp control? thanks
__________________
bark is often better than bite....Offset, UDS, Custom Hybrid |
|
05-20-2013, 10:23 AM | #2 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
|
Open during the cook, that's where you control the temperature. You can also use the top vent for temp control as well.
__________________
Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
|
Thanks from: ---> |
05-20-2013, 10:51 AM | #5 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
|
Let me rephrase....is bottom vent primarily for air\temp control or ash sweep?
__________________
bark is often better than bite....Offset, UDS, Custom Hybrid |
|
05-20-2013, 10:53 AM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
|
Both. When cooking use it to control airflow. After the cook is finished sweep it back and forth and sweep your ashes into the catcher.
__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
|
Thanks from:---> |
05-20-2013, 11:42 AM | #7 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
|
Its used for both temp control and ash sweeping. Some leave the bottom wide open and use the top to control temps others leave the top open and use the bottom to control temps.. I think its more of a personal prefrence than anything because both work. I personally leave top open and use bottom for temp control it works for me. And another note you dont want too sweep ashes during a cook
__________________
BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
1 members found this post helpful. |
Thanks from:---> |
05-20-2013, 11:52 AM | #8 | |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
|
Quote:
think ive wrapped/warped my peabrain around it THANKS
__________________
bark is often better than bite....Offset, UDS, Custom Hybrid |
|
|
05-20-2013, 12:42 PM | #9 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
|
i'd suggest making little marks that show you where the sweeper handle is when the bottom vent is wide open and closed. it helps me to know how exactly how open my vents are without having to see the sweeper.
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
|
Thanks from: ---> |
05-20-2013, 02:48 PM | #10 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
|
That is a good idea i dont know why i never thought of that
__________________
BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
|
05-20-2013, 02:59 PM | #11 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
|
if you are doing low and slow or anytype of indirect cooking you will find that you just need to crack open the lower vents. remember, whatever space you see open you have to times that by three. i just use a mirror to look at the gap. the more you use it the more it will become second nature. i to use the lower vents for heat control. otherwise, why do they give you that option ?
__________________
george spam, can't live without it |
|
Thanks from:---> |
05-23-2013, 02:39 PM | #12 |
Full Fledged Farker
Join Date: 12-10-12
Location: Dayton, Tennessee
Name/Nickname : Michael
|
I'm of the belief that leaving the top vents open always give the smoke somewhere to go. Otherwise the smoke would be trapped in the kettle with the food and could give it a bad flavor (creosote)?
__________________
Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum, Weber Spirit II E-310 |
|
Thanks from:---> |
05-23-2013, 02:42 PM | #13 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
If you put the sweeper system in correctly. All the way one way is wide open, all the way the opposite direction is completely closed.
__________________
~Ren~ Fat Kids Club Founding Member |
|
Thanks from:---> |
05-23-2013, 03:59 PM | #14 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
|
Quote:
I have marked the positions fully closed, 1/4, 1/2, 3/4 and fully open on the collar that holds the ash bucket on my gold grills.
__________________
Weber Crazy |
|
|
Thanks from:---> |
05-23-2013, 04:18 PM | #15 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
|
Like everyone else said, all the way open for grilling, close them off to extinguish the fire. On the Gold one touch ash catcher, there is a stopper in the ash catcher so it is fully open or shut. But on the Silver, the sweeper can go further, thus being open again.
__________________
Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
|
Thanks from:---> |
Thread Tools | |
|
|