Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Frank

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Frank

    The kettle is not named Frank but a fellow smoker here in Port Elizabeth is.
    He came around today to drop off pork bellies for me and with a radiant smile announced he had just recieved Meatheads book.
    He has just briefly thumbed through the book and asked me a few questions on temp control in a kettle.
    I explained my method and in doing so learnt his Weber has 3 vents in the bowl. I can't recall having seen or read about such model here and could not offer him any further advice.
    I said I would ask the guy's from the pit and get back to him.

    The question mainly revolves around when cooking indirect where does one position the vents in relation to the coals and do you work with all 3 vents or shut off 2 and only use the one?

    Sidebar: I am prepared to lay a wager on him joining the pit at sometime. I also loaned him one of my XR50 so the hype will be intensified.

    #2
    The first one is free. Way to reel him in!

    Comment


      #3
      Older kettles had the three vents in the bottom. Can't remember when they switched away from the three vents but my early 80s kettle has them.

      I would usually just run with one vent open for low and slow with the coals opposite the open vent. Not sure it make a ton of difference but my thinking was it would create more air movement in the kettle.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        Thank you

      #4
      I have a weber like that with an SNS. I start all 3 at about 1/4 open, light ~10 briquettes in one corner of the SNS and then when those are fully lit, add more. Top vent is about 1/2 open. That usually starts at about 220, drifts up (to about 275 or so in the summer) and then back down.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        Thanks will pass on this info.

      #5
      I have an antique weber with three vents. They're in pretty poor shape and thus hard to use. So I leave them all open and use the top to adjust airflow as Weber recommends.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        Not sure how old his is, said he bought it second hand about 10 years ago. It's still in very good condition.

      #6
      Just tell him to convert to fan control using one vent for the fan and closing the other two for good. He'll thank you for it.

      Comment


      • holehogg
        holehogg commented
        Editing a comment
        I hear you loud and clear but no toys like that these parts. If there were I'd be on it for myself 😐

      #7
      The one-touch bottom vent was introduced in 1983 but was not applied to all models until 2000. three vents were standard 1959-1983.

      http://weberkettleclub.com/determine-age-of-old-grill/

      Comment


        #8
        Yeah I've got one of them also. Whenever I use it or a newer one I put the baskets or SnS to the side and foil on the rest of the charcoal grate. Leave them open or close as needed. Most of temp control is from the vent on the lid unless things get out of hand.

        Comment


          #9
          Here's where I got the above vent settings:

          6. Open the top vent fully and the bottom vent about halfway. The temperature will slowly rise as the grill and the water in the reservoir begin to heat up. When the temp at grate level reaches 150° F to 175° F, close the top vent to about ½ open, and the bottom vent to a crack (¼” wide). Continue to monitor and adjust vents as pit temp settles in between 225° and 250° F. Adjust vent settings as necessary based on weather/altitude.
          https://snsgrills.com/pages/slow-n-s...g-instructions

          The challenge is that you don't want too many coals to light at once or the temps go up and it's very hard to get them back down.

          Comment


            #10
            The last model I had with the three separate vents was a Homer Simpson Anniversary Model. Why Oh Why didn't a buy a couple of extras?!?!?

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs



            Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

            Click here to see our list of Gold Medal Gifts


            The Good-One Is A Superb Grill And A Superb Smoker All In One


            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourcomplete review


            The Cool Kettle With The Hinged Hood We Always Wanted


            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

            Click here for more about what makes this grill special

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview


            Compact Powerful Sear Machine For Your Next Tailgater


            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker