Do you adjust the top or bottom vent?

[Attjack]

Weber says to adjust the top vent and leave the bottom fully open. Makes sense but I've always done it the other way around.

https://www.weber.com/US/en/blog/burning-questions/how-to-control-the-temperature-of-your-charcoal-grill/weber-29520.html

We suggest leaving the bottom dampers fully open and using the top lid damper to control the temperature. Factors such as the temperature outside, how windy it is, how clean (or dirty) your grill is and even the food you are grilling can affect the temperature of your grill, but these are the top lid damper settings we suggest to achieve different temperatures on your grill: DAMPER SETTINGS:

High heat (450-550°F) – Fully open

Medium heat (350-450°F) – ½ open

Low heat (250-350°F) – ¼ open

Low and slow/smoke zone (225-275°F) - 1/4 - 1/8 open

Off – Fully closed

[Mosca]

I adjust both. Whatever it takes to get to the temperature I want, I do.

Remembering that the kettle is a leaky SOB, sometimes on a hot, humid, still day I can't get below 250 with top fully closed, unless the bottom is also almost fully closed.

[Mudbeaver]

I usually run the bottom 3/4 open and use the top for temp control

[BriggsBBQ]

I usually adjust the bottom vent. Probably easier to start with the top and go to the bottom as needed.

[CaptainMike]

Hmmm, they say just the opposite for the WSCG. Regardless, I fiddle with both to tune it in. Having a gasket on both the home kettle and the WSCG really help. I don't have a gasket for the RV kettle and it is a bit more finicky to dial in, in fact always runs a little hot. In the FWIW department, Weber gifted me a very nice cookbook for registering the WSCG, and while it is full of great recipes, I have to raise an eyebrow to their L&S recommendations, especially brisket and PB. I think one would have disappointing results if the directions were closely followed.

[Attjack]

I have a couple of Weber cookbooks and they both are pretty good. At least one of them is written by an independant chef that one is actually excellent.

[CaptainMike]

Don't get me wrong Attjack, it is a great book and a thoughtful gift. But, I think in trying to put a timeline on the brisket or pork butt cook it might set someone up for a less-than-finished product. With that said, I probably wouldn't know the difference if it weren't for belonging to this site!

[Attjack]

I wasn't doubting your assessment. Weber has published many cookbooks. When I see them at the second-hand store I always take a look and have passed on several. I was just mentioning that one of the books I have is an excellent recipe book.

[Attjack]

Personally, I had always used the bottom for fine-tuning. I usually have the top at 1/4-1/2. I think I'll start following the Weber recommendation and see how it goes. It is easier to adjust the top vent.

[JGo37]

No NO NO no NO

[Steve R.]

The instructions for the Slow-n-Sear describe pretty much what I do. Set the bottom vent, and then fine tune with the top.

[Jerod Broussard]

Close bottom, attach fan, close top to about 1/4 open.

[Troutman]

You beat me to it, fan virtually eliminates the need to adjust anything!!

[Steve R.]

Haha! That's my current method. I feel like if I paid money for it, I should put it to work. And the BBQ Guru has never failed me yet on an overnight cook. 22" or Ranch kettle, it just works.

[Sephon]

WVsmoke, You are currently doing it correctly for your Kamado. The weber advice may carry over, but I use my bottom vent to get close, then the top to fine tune. Think of the bottom vent as 50's and the top vent as 5's.

[JeffJ]

I set the bottom vent where I think it needs to be and then mostly work the top vent. Every once in a while I may have to give the bottom vent a light tap in one direction or the other, but I mostly use the top vent.

[Nate]

+1

[fuzzydaddy]

Another +1. It's much easier for me to see a top vent adjustment.

[Rod]

I got my Performer last spring and did the below experiments. Outside temps then were low to mid 70's. Then summer hit and I decided to wait until this fall to play around with it more. I didn't want to try and learn how to best set my vents during the scorching summer time temps we get here. My goal this fall/winter/spring is to hopefully master my kettle.

[Attjack]

Rod I'm unclear on why the BOTTOM VENT column is in different units than the TOP VENT column. In other words, I would expect the first row of data to say:

1/2 - WIDE OPEN - Y - Y - 380.

[Rod]

Attjack I'm using Huskee's method.

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/kettle-cookers/46457-weber-original-kettle-premium-2015-formerly-one-touch-gold-vents-other-measurements

[klflowers]

I have always used the bottom vent to control temps in kettles, but then I was not an amazingribs aficionado back then...

[Pirate Scott]

Top vent 100% open, adjust the bottom. I use the snake method, or Vortex.

[Attjack]

Did this thread make you consider trying it the other way around?

[Pirate Scott]

Attjack, not really. If it ain’t broke why bother?

[jlazar]

If using a fan, I do as Jerod above. If no fan, once I get within 50 of target temp, I close bottom to a slit and top to about 1/4 inch. Then use bottom and top to fine tune. Most important is to know how many briquettes to light and load and be consistent with those numbers for various temps. So 225 is a combination of vents and lit coals. Same for 325-350.

[xaugievike]

both? the closer the top vent gets to fully open the more inclined I am to start opening the bottom. but in honesty I've got it dialed in pretty well these days. the WSCG may as well be digitally controlled...that thing is so effortless. The kettle is, as someone said, a bit more leaky but I've thought that the SNS has added consistency somehow (I'll admit it could be placebo effect) especially when I added the DNG pan opposite it to basically force air through the SNS.

[Fire Art]

Set the bottom vent half way top vent a bout an 1/8 slow and low put water in the slow n sear half a chimney of lit and half unlit. 350 no water In slow n sear And a full chimney of lit charcoal