it took 49 years but am I ever excited about BBQ, so I bought a Weber Kettle, a Spirit and last week a SnS. Tried ribs, pulled pork and reverse sear steak. Mmmmmmm
one issue I am having and find I am getting conflicting answers is what vent is best to manage temp. I seem not to be able to stabilize it well. Also I am not sure when I should make a vent change, is it when it goes way over or just as it is approaching target temp.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit bbq rookie! Thanks for joining up, we hope you'll choose to stick around. I'm confident that soon you'll no longer feel like a rookie!
To help you with your new kettle/SnS, the best startup resource to use is ABCbarbecue.com, in particular their lighting instructions and temp maintenance help. You can view their page on that topic here: https://abcbarbecue.com/lighting-instructions/. Notice the last section titled Temp Maintenance. A key thing to remember is to resist the urge to make large adjustments, and then wait 5-10 minutes to see the adjustments take effect. I typically leave my bottom vent at "a crack" or about 1/8-1/4", which is around the 2.5 holes spot give or take, then do most of the adjusting with the top vent. Usually 1/4 open to 1/3 open. Obviously your target cooking temp, remaining firepower of your coals, outside temp/weather, etc will all have a say in the vent positions needed so there'll be some need for variance.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
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Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
On my Kettle / SnS for 225, after my 12 briquettes are mostly ashed over and I've added my unlit briquettes and put the lid on: Top full open; Bottom 1/2 open.
At 150-175: Top ~1/3 open; Bottom ~1/4 open.
Then I adjust only the top vent to dial in the temp. Give it about 10 minutes after a vent adjustment for the temps to change. I used a black sharpie to mark the bottom vent openings so it's easy to be consistent: closed, 1/4 open, 1/2 open, 3/4 open, full open.
Kinda like that. I like my top ven as wide open as possible. 10 minutes at for me between vent changes. I adjust my vents at 190° on the rise however I know my settings.
Welcome to the Pit! I suspect each Weber cook has their own way of controlling the air flow and they all work. Just keep trying the various approaches until you find the one that works best for you.
Howdy from Kansas Territory, Welcome to th' Pit!
Glad yer here to look around some, hope ya' decide to stay with us a spell!
We can be Rookies together! WooHoo!!!
I'm sure ya'll learn firebuildin' an' temp control on yer Weber 22" pretty fast, sounds like yer already off to a great start....
Last edited by Mr. Bones; July 27, 2017, 08:49 PM.
Welcome from another Canadian in Winnipeg. I have found there are different vent combinations that still give you the temp you are looking for. Agree with the recommendation above to check out the ABC site for some good tips. Enjoy!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Welcome to the pit! You've got the gear already, looking forward to seeing your cooks!
As for vents and temp regulation; I've mounted a gasket on the inside edge of the lid on many kettles now, it really does wonders. I buy a heat resistant (of course) gasket from Big Green Egg or Kamado Joe, or similar. Doesn't matter much which. I get the self-adhesive kind, as it is easy to apply. That will eliminate any air sneaking in/out anywhere but the vents.
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