Hi everyone,
i own a Weber genesis 2 e-410 grill. What’s the best way for controlling temp for indirect smoking. Weber suggest 2 outside burners and food in the middle, but I believe 2 lit burners will drive the temp past 250-275 for slow smoking. Any suggestions?
When I've done it on my Genesis 2 4 burner, I've used 1-2 burners on the right side of the grill, and cooked indirect on the left. Depending on outdoor conditions, I can usually hold 225-250. Usually, if I have the right outside burner on full, and the right inside burner either off or on low, it's pretty steady. I tend to be a fiddler, though, so I tweak it from time to time.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
There are several other good articles in that part of the site that will be helpful. FWIW, I’ve got a Genesis EP-330 that, with care, will hold a steady 225 F for hours ... as long as it’s not too windy ... so it can be done. Just hang in there.
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