I totally understand that the charcoal needs oxygen and that venting is what's required for fire to continue with the lid closed. I usually use a combo of both vents to control temp weather I'm smoking, grilling or whatever, but is there a 'proper' way?
Ie. are there situations when the bottom should be left open and only use the top vent, or vice-versa? Also why?
Can someone explain to me how to properly use the vents on a weber kettle?
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Re: Can someone explain to me how to properly use the vents on a weber kettle?
Currently I only have the mini weber kettle, but I leave my bottom vent wide open all the time, and control with the top. Then when I am done i close both and you will end up with some usable charcoal for the next cook should you choose to use it.
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Re: Can someone explain to me how to properly use the vents on a weber kettle?
99% of the time I run with intake and exhaust wide open because I cook indirect meaning charcoal on one side and meat and exhaust on the other. the other 1% is intakes half open and exhaust wide open still cooking indirect to slow my cook down when cooking say CSR's. If I want to cook directly over the coals I use my 22" Old Smokey as the coals are farther from the meat.
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Re: Can someone explain to me how to properly use the vents on a weber kettle?
I leave the bottom vents open and control temps through the top vent on my 26. As mentioned above, I cook indirectly on my kettle.
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Re: Can someone explain to me how to properly use the vents on a weber kettle?
uhmump951 wrote:I leave the bottom vents open and control temps through the top vent on my 26. As mentioned above, I cook indirectly on my kettle.
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Re: Can someone explain to me how to properly use the vents on a weber kettle?
So I do the opposite, I use the bottom to control air intake and leave the top vent wide open. I feel it creates a draft of sorts and constantly brings new smoke in. I’ve geeked out with temp probes and using the ring of fire/snake method of charcoal layout, double stacked briquettes,bottom vent open 1/4” inch, top vent wide open and starting 12 briquettes in the chimney, I get a consistent 235-250* grate temp and close to 9 hours of burn time.
It may be time to geek out again and try the other way
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Re: Can someone explain to me how to properly use the vents on a weber kettle?
I've done both in the past. According to Weber, you should always leave the bottom vents wide open and control the temps with the top control. I have been doing it that way for a while now. I only cook indirect or grill on my kettle now, so I don't need it to be too low.
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Re: Can someone explain to me how to properly use the vents on a weber kettle?
I've always left the bottom ones open because it seems to me that they could become very hot during the Cooking Process
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