Do you adjust the top or bottom vent?

[jfmorris]

I adjust both, but usually find myself running on the Performer with SNS with both vents about half open for 225-275, and full open with SNS for chicken around 325-350. I’ll try just adjusting the top next time and see what happens.

[Santamarina]

I leave’em both wide open - let the fuel have all the air it wants. I adjust temp only by how much fuel I load. I use the same method whether using a Webber kettle or my offset stick burner.

[Attjack]

I tried leaving the bottom fully open and I used only the top damper to control the temp. Nothing fancy but it worked well for these wings. I'll definitely continue with this method for now.

[Huskee]

I'll preface my response with the fact that I use the SnS, almost exclusively (you'd think I have some sort of bias toward the thing...), but NEVER leave your bottom vent all the way open, unless you only do high heat applications. I'd fight Weber on that one in open court. If that's the way to use it then why is it adjustable? Use both. Even before the SnS was thought up I used a pile of charcoal and a brick, I used the bottom vent along with the top. Leave the bottom slightly cracked (mostly closed) and use the top vent. Believe me, if you're unsure, the coals will forcefully suck air up through a mostly-closed bottom vent. It simply doesn't need extra help by being opened up all the way. Think of the vents like the course & fine adjustment on a microscope- the bottom is the course adjustment, and the top is the fine. They both have their place or they wouldn't be there.

[Troutman]

I like your microscope analogy, well said.

[Attjack]

To play devil's advocate the bottom vent would be adjustable so that you could close both vents down in order to extinguish the fire.

[Craigar]

Bingo

[HawkerXP]

I set the bottom to "just open" and use the top for fine tuning for low n slow.

[JeffJ]

That's how I do it too.

[Rod]

I did another experiment last night with the bottom vent at hole #2 and top vent at 1/4. Total failure! I think I didn't let the coals burn enough in the chimney. It was at night and difficult to see how much smoke the chimney was producing. Flames were shooting out a good 12 inches so I figured I was good. Ambient temp was 95 at the beginning. Will try again tonight a little earlier. I'm just trying to wait until the ambient temp drops below 100.

[N227GB]

I'm on my third WSJ after nearly 25 years. I always have both open.

[WVsmoke]

Fairly new to grilling. I have a Kamado grill and when grilling low and slow I have cracked the bottom vent about a quarter inch. Top vent slightly opened. Most of my adjustments were with the bottom vent. Not sure this is the right way to go now reading these posts. Is it more common to adjust the top vent versus the bottom. Thank you all for your help.

Smokin in WV

[Troutman]

This ends the debate over venting .... get one !!!

[Attjack]

I have one but I can't see using on my smaller Kettles.

[Troutman]

I use it on a 22" routinely and my 18" WSM. About the only thing smaller is a Jumbo Joe, so yea I have to do the venting tango on that little puppy

[Attjack]

This ends the debate over venting .... get one !!!

I guess I could see adding a BBQ Guru to my Super Joe (but I doubt I will). But I think drilling out my herbivore grill for a fan might be going too far.

[Attjack]

It's a happy family for sure.

[Troutman]

I want a herbivore

[Attjack]

You should get one! I need to plan my next cook. The first cook was cauliflower steaks and they were delicious.

[jbones]

Somebody once told me think of the bottom as the accelerator and the top as the brake. The 50 degree mark was the other thing - close your lower to a 1/8" or a 1/4" and use the top to fine tune once you're at that point.

I also like the suggestion of knowing the number or quantity of fully lit coals for consistency. Never thought of it but it makes complete sense.

[JGo37]

Hey Y'all - take a look at this thread - there apparently ain't no right answer!

I start at the bottom, almost closed. A real good ways in I start opening up to keep the temp level, to let a new load of briquettes catch on, and then throttle down again to an 1/8th when the fresh load takes fire.

I run the top at half to start, and pretty much leave it alone except to correct what I perceive the smoke density to be (I always use some kind of wood above the coals until the lowest meat hits 165F - then I don't reload any more chunks). If the smoke is wispy, I close it up to 1/4 to concentrate it. If it's thick, I open up a bit more to let it breathe. I've tried a full open top and just using the bottom but it didn't work for me.

I should say I have an ambient probe, and at least two meat probes. I have a LavaLock Gasket, and a sealed grommet for the probes. I use SnS & a Vortex. I setup the Vortex Troutman style? (yes, you have a style) - with foil on the lower racetrack to concentrate airflow into the vortex. I don't do anything with the SnS, but there is always a 9"x13" water pan under whatever I am using the SnS for. I use a spray gun to kill any fire in the chunks. See below - that was today. Exactly what I've described.



Every time now, what I do works. Weber, is wrong, or maybe not as right. No doubt.

[JeffJ]

At the end of the day all you are doing is trying to control airflow. Adjusting the top vent is just plain easier. So, try to develop your technique whereby you are predominately using only the top vent. It will make for a more enjoyable cooking experience.