How did this thread devolve from questioning the use of the top vent to moderate temperatures to making disparaging comments about fellow outdoor cooks?
I see no contradiction is what Harry Soo has said. When he cooks on a normally aspirated WSM, he controls temperatures with the top vent, when cooks on a modified blown WSM, he cooks with the top vents wide open.
Incidentally, each cooker for me,varies. On the kettle, usually top vent wide open, bottom vent nearly shut, occasionally, top vent is lightly closed. On my UDS, top vent is always wide open, bottom vents vary. On a BGE, top vent and top vent will vary depending on the heat I am looking for. I will note, that both myself and the people I most often cook for prefer a mild smoke taste, if any of these setting resulted in old smoke sitting on the meat, I would hear about it.
