I've got an old Weber 22 -- the one with the three separate 4-hole vents on the bottom. I've got a chuckie on right now, and it's a challenge adjusting these separate vents to get the temps I want. They're steady (thanks SnS), but I'm still not completely dialed in with the vents. We'll see how today goes. Right now looks like I'm leveling off at about 195 pit temp, so its' time to open up a bit more. Anybody got some experience with the older vent arrangement?
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Is the top vent wide open?
I guess if I were setting it up, I'd position the SnS so that it was more or less directly opposed to one of the three bottom vents. I'd close the other two and open the opposite one full. I'd also open the top vent full.
After the charcoal coal is set, close the one bottom vent to about 1/2 and then try to adjust using just the top.
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- Cheyenne, WY
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Green Mountain Grills Daniel Boone
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The day is still warming up. Cooker's now in the sun, so I'm starting to shut back down. I have the bottom vents at about 2/3 open and the top about 95% open. I'm gonna close the top slightly since I'm hovering about 265 pit temp or so. I'm looking for 250 for now. I've got the SnS over the two bottom vents, with the remaining single one under the meat. Learning a lot from this cook. Thanks for the advice.
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Club Member
- Nov 2016
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- Cheyenne, WY
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Green Mountain Grills Daniel Boone
Blackstone 36" four-burner griddle
Weber Q-100 gas grill
Grill Grates
Original Weber 22" kettle (1978 model!)
Slow n Sear
Drip & Griddle
Thermoworks RT600C
Original Fireboard
Thermapen MK4
OK, here's a photo. I learned a lot about the old Weber's vents and how they react. It all came out pretty good. I even was able to use the cooker for holding the meat for rest -- just dialed down the vents to reduce the temp in the cooker. Interesting that this chuckie didn't stall until after I wrapped it. At least it kept climbing. I wrapped at about 180 IT and the bark was good and solid. I'm thinking, though, that we like the bark a bit less chewy. I'll wrap sooner next time. Since this was my first low and slow on the Weber with SnS, I guess I can call it a success if I'm nit-picking about bark formation! Thanks for the advice and comments, everyone.
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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.
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Home Built 55 Gallon Ugly Drum Smoker - "MUDS"
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