Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Many years ago when I was cooking with Willingham and his crew I was taught to NEVER use the top vents of a cooker i.e. Weber kettle, to adjust temperature. The thought was this creates a large amount of unwanted smoke and other by-products which are kept in the smoker and cause the meat to taste bad. They always use ONLY the bottom vents and number of briquettes/lump/wood/etc. to control temperature. Any comments? BTW I've used this method with all of my rigs for over 25 years and have had nothing but good luck EXCEPT for one time when a novice was helping me at a catering job and thought the temps were too high so he closed off the chimney vent! When I discovered this the butts were really smoked and the fire was nearly out. I was able to save the job but learned a lesson...keep an eye on the Rookies!...lol
I have read that philosophy before and always ran my offset smokers top vent wide open. However the Kamado does not follow that rule, so I have gotten away from that practice.
Top vent wide open on the Kamado... I take my top vent off when baking pizza and bread between 500° & 800°, and control the cooking temperature with just the bottom vent. Below 500° the top cap is on and only open a little bit. I tend to control my temps more from the bottom vent most of the time.
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