For those of you who use the FireBoard with a fan in the kettle or kettle and SnS. Do you hit target temp before starting the fan? Do you completely close the bottom vents? How far do close the top vent? Asking for a low and slow 225-250.
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When using the Auber on my kettles I open bottom and top wide open when I dump the prelit charcoal, when I get about 10 degrees away from target temp I shut the bottom vent closed, kick on the fan, and close top about 2/3 of the way.
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Any way you want to do it will probably work. Some do as Jerod does, and some, including me, start the fan right away. Both methods work. I do so that there is no ash blowing onto the food. Bottom vent is close, top vent is about 1/3 open.
The fan will control the temp, so the top vent opening is not too critical. However, if it's too wide open, the temp will run hot, and if not open enough, it will never get up to temp. I suggest getting a marker, (a paint pen works best), and marking the vent at the settings for the temps you use. Just put a mark on either the vent or the lid and a mark on the other for each temp you want to use.
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Charter Member
- Oct 2014
- 802
- Texas
-
Backwoods Chubby G2
Weber 22" Master-Touch GBS Kettle
Blackstone 36 Griddle
SlowNSear (Original)
Fireboard Extreme
Maverick 732
Super-Fast Thermapen
Rapala 7 1/2
Bear Paws
Weber Rapidfire Chimney
Grill Beast 304 Injector
G&F Suede/Leather Gloves
Foodsaver V4880
Thanks. I will try the bottom vents closed and using just the fan. Using Jerod's approach, I always seem to overshoot the temp quite a bit and have to remove the cover to bring down the heat - which only helps light the coals more. What setting do you use for fan recovery after it detects the lid removed? It was set on 7 min but during the last cook I changed it to 2 min.
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