Slow 'N Sear with 22" Weber - Temp Differential

[TimmyR]

Hey there Weber Kettle fans. I have a Weber Kettle 22" I purchased around 10 years ago that I cook on away from home. Last night I did two 3-bone rib roasts using a Slow 'n Sear. I had water in the divider and some fluid in the drip pan, I had the 1/2 SS pan on the charcoal grate. I used Fogo Charcoal. This is a Weber with a single handle bottom vent control and the ashpan below that.

I had a probe at the grate between the roasts and a few inches from the water divider of the Slow n Sear and a probe in a cork mounted thru one of the top vent holes. Where is the best temp for cooking measured? I know lid temps run hotter than the grate and on my BGE they typically are close once things get going. Last night I had a 80 degree spread with the lid around 290-300 and the grates around 200-230 most of the cook., Attache is cook log if you are interested (Fireboard).

What tips do any of you have regarding doing slow 200-250 degree cooks on a Weber Kettle. I had 2-3 of top holes blocked to keep things under control with bottom closed most of the cook.

https://share.fireboard.io/298973

[Jerod Broussard]

I would drape the probe across the top of the meat with the probe pointing towards the heat. I wanted the probe at least 3" from the meat.

[Sid P]

Just forget about the lid thermometer, as that’s not where your meat is even if it’s accurate. Were you happy with the taste, and was the temp relatively constant? My understanding is that you want at least a little air coming in from the bottom, although with that one top vent all the way open maybe you had some draw.

The pics below are my vent settings for running 235-240°. You can’t see the bottom vent, but with the handle in that position it’s barely cracked.

[TimmyR]

I would drape the probe across the top of the meat with the probe pointing towards the heat. I wanted the probe at least 3" from the meat.

Thanks Jerod I did move it further away later but not far enough I suppose

[TimmyR]

Just forget about the lid thermometer, as that’s not where your meat is even if it’s accurate. Were you happy with the taste, and was the temp relatively constant? My understanding is that you want at least a little air coming in from the bottom, although with that one top vent all the way open maybe you had some draw.

The pics below are my vent settings for running 235-240°. You can’t see the bottom vent, but with the handle in that position it’s barely cracked.

Good call. I actually plugged the third hole too. I think next time I’ll place the probe more carefully and not run a lid temp. The meat was great but the top was a bit more cooked into the edge than the rest.

[Troutman]

My suggestion is the same as its always been, get a fan control unit for that kettle for your future cooks. I also suggest getting a Weber probe port they make for the WSM. A simple step bit for your drill will allow you to drill a hole large enough to accept one. The fan port just fixes to one of your bottom vents. Complete pinpoint control can be achieved, especially when its windy or temperatures are below ideal (like winter!).

[TimmyR]

My suggestion is the same as its always been, get a fan control unit for that kettle for your future cooks. I also suggest getting a Weber probe port they make for the WSM. A simple step bit for your drill will allow you to drill a hole large enough to accept one. The fan port just fixes to one of your bottom vents. Complete pinpoint control can be achieved, especially when its windy or temperatures are below ideal (like winter!).

Thanks. Low temp
was not an issue but I may drill it for a fan since I have all the hardware. I’m not seeing the need for a probe port yet since my braided cables do fine between the lid and bowl but maybe I’m missing something. The Weber I have is a much older model that the ones like yours with the integrated ash can, so I’m not totally sure how our bottom vent controls differ but will look into that too.