Struggling with temperature - Weber Kettle

[dustbuster]

Hello,

I'm new to charcoal and thermometers, and recently purchased a Weber 22" Kettle. I'm having trouble getting the temp down to 225 in the indirect zone. I filled a Weber charcoal chimney about halfway, have the intake just a smidge open, exhaust vent half open, and about 2 cups of water in a pan on the higher grate right beside my Thermoworks Smoke probe. Temperature was around 300 for a while, and is finally starting to drop very slowly. It seems odd to me that it would take over an hour for the temperature to stabilize at 225. Charcoal is on one side of grill (on charcoal grate), and probe is on top grate on the other side of the grill. About 60 degree weather with minimal wind.

Am I using too much charcoal? Any other ideas? Thanks in advance!

[Jerod Broussard]

Only need about 12-13 briquettes and a lid that is NOT leaking.

[RonB]

As Jerod said, only light a few briquettes. Then place the lit on the side opposite the meat. Then add a half chimney to a full chimney of unlit coals next to the lit coals. That way only a few coals will be lit at any one time. It will be much easier to control temps that way.

There is a product called Slow N Sear that is made specifically to help maintain temps on your Weber. It does a super job, and many people here love it. Danjohnston949 will probably post some photos of his SnS setup for you. It's manufactured by a member here. Link to product:

https://abcbarbecue.com/product-category/slow-n-sear/

You can also google the Minion method or the snake method for ways to keep the temp down.

[dustbuster]

Jerod Broussard and RonB Thanks, I'll give that a shot on my next dry run, and work on getting the Slow 'n Sear!

[RonB]

Even if you don't get the SnS, check out his video recipes. They are all very useful.

[Steve R.]

Do you at least have bricks holding back the hot coals on one side? You most likely have too many coals burning and too much air leaking in to feed the fire.

[RonB]

Here's a video of one snake method, but I don't agree with some of his info about the cook, but this shows the snake well:

https://www.youtube.com/watch?v=XiGRbyg_zeI

[Danjohnston949]

dustbuster, As RonB has suggested You need to check out www.adrenalinebbq.com , the Recipe section and the Technique Sections both offer
excellent Tutorials on the Vent Settings for Various Desired Temps! I find the S 'n S and Drip and Griddle Combination give Me the Most Stable Temps
Both when the DigiQ DX-2 Temp Control is one use or not! I hope the attached Pic's Help! 🐣🐣 Happy Easter 🐣 to You and Yours! 🐣🐣
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[Mr. Bones]

Dan, what make of rib/roast rack is that that yer usin'?? (Pic #5)

[dustbuster]

Nice looking setup, thanks for sharing! Happy Easter to you and yours as well!

[Danjohnston949]

Mr. Bones, We've Had It For Years! Memory Serve It's A Weber❓ It Also Works When Turned Over for a Rib Rack!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[dustbuster]

Thanks all! I'm doing a dry run right now using the snake method and much fewer coals, which seems to be working much better. Looks like I have a workable method now and just have to dial it in.

Cheers!

[kmhfive]

Best of luck. Post pictures when you do your next cook!

[OneEyedJack]

Binder clips to hold the kettle lid tight are a must have!

[JeffJ]

Glad to see you've figured out the issue - too many lit coals. Also, IMHO 225 is vastly over-rated. I prefer low/slow in the 250-280 range. Many on this site will tell you - do NOT stress and fuss over hitting and maintaining a precise temp. If you are in the 220-280 range, relax, drink a beer and leave the vents alone.

[kmhfive]

RDWHAHB. Relax, don't worry; have a home brew!

I have no real idea how far my temps were swinging on my first brisket. But it turned out wonderful. I know they were averaging about 230-240, but really were all over the place!

[sblair1255]

The snake thing works but the SnS kind of solves everything since the water pan is built in and the slow burn just works somehow. Once stabilized I can leave my bottom vents maybe 1/4-1/3 open and keep temp steady just adjusting the upper vent. If your kettle is new and shiny inside that could be adding a little heat as well but it will go away after a few more cooks.