Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
What I have learned with my kettle is when I have to start opening the vents to increase the temps and I have a few more hours of cook time left I'll light a chimney of charcoal right then so in 20 - 30 mins it's ready to go.
I've found if I just dump unlit charcoal on top of the lit ones in the kettle I get a lot of white smoke while the new cold charcoal is igniting....so to keep that from happening I use lit charcoal when I can.
I am a little backasswards in that I always control the heat by setting the top vent at 2/3 and controlling the temp with the bottom vent. Instead of 3 holes you have 5 holes from closed to fully open. I normally run with 2.5 holes showing for a temp of 275. depending on weather. Then when I add unlit coals and the temp drops I open the bottom vent until the temp gets back up to within about 15 degrees of my wanted temp I reset my bottom vent for my cooking temp, so I don't over shoot. No white smoke with the increased air flow.
Comment