Post Reply
- Print view
6 posts• Page 1 of 1
- pelez80
- Posts: 18
- Joined: Thu Dec 18, 2014 9:54 pm
vents open or closed on weber kettle?
- Quote
Postby pelez80 »
Hi guys
I am having trouble getting my coals to stay hot for longer. I am still new to the kettle culture so please bear with my questions
when cooking indirect do i open the vents or leave them closed? the same with cooking direct. any help would be greatly appreciated
Top
- Burnt offerings
- Posts: 66
- Joined: Sat May 11, 2013 4:26 pm
- Location: Currans Hill NSW
Re: vents open or closed on weber kettle?
- Quote
Postby Burnt offerings »
Keep them open, the fire needs air to stay alight.
Maybe not all the way open, depends on the temp your are trying to maintain.
GMG Daniel Boon WiFi, Weber OTG, ProQ Excel 20, small generic kettle, other BBQ stuff.
I like BBQ stuff!
2014 Commonwealth Games Gold medal winner!
World shooting Champion.
5 time Olympian.
Top
- Gumb
Re: vents open or closed on weber kettle?
- Quote
Postby Gumb »
That's correct, you only close them to put the fire out. More air = hotter fire.
Initially, if you are just starting out, leave both top and bottom wide open. Put enough heat beads (or whatever brand) in the charcoal baskets so they are almost full. Light them using natrual lighters, like Samba from Bunnings (look like cardboard blocks) not the white type which have fuel additives in them.
Once both sides are well lit, place your roast in the middle and put a thin strip of foil along side to shield it from the direct heat of the charcoal. Shut the lid, leaving everything open and depending on the size of the meat, you'll have a great roast done in around 90 minutes. Later on, you can play with closing the vents to half etc but it's important to learn the basics first and get a feel of how long things take in fully open mode. Then you have something to compare with when you play around. You can also lower the temps by using less briquettes or add more if you want really good crackle on a pork roast. They need high heat initially.
The main secret to weber kettles is the way the fire slowly dies over time. You get high heat initially which helps seal the food and retain moisture, then as it decreases in temperature the meat cooks through without drying out on the outside.
Top
- pelez80
- Posts: 18
- Joined: Thu Dec 18, 2014 9:54 pm
Re: vents open or closed on weber kettle?
- Quote
Postby pelez80 »
thanks guys awesome advice. Definitely helps me out especially someone who is new
Top
- Davo
- Forum Administrator
- Posts: 5324
- Joined: Sun Jun 15, 2008 2:44 am
- Location: Albury NSW on the mighty Murray River
Re: vents open or closed on weber kettle?
- Quote
Postby Davo »
Yes Pelez, Gumb is spot on with the venting advice. Leave all vents open so the Kettle can then work as it's designed....natural convection with the cold air being drawn up from the bottom by the fire, the fire is hungry for air so it'll suck it up from the bottom vents, the air will then go through the fire giving it oxygen, swirl around the food cooking it evenly then eventually finding the escape hatch at the top.....it does this continually while the lid is on.....so if ya keep looking...you ain't cookin'!!
The closing down on the vents is a slightly advanced procedure to keep a cooler temp constant for a low and slow cook, by closing down the bottom vents to say 10-20% open, it limits the air drawn so it will slow down a fire. The Yanks like to close down the top vents but I don't like doing this too much especially if you're using firewood on the coals for smoking as it could make creosote (like a soot) on your food...you don't want that.
The Weber kettle is brilliant when it comes to closing down the fire completely...this is good because in most cases pending on how long the cook was for, you can use the coals for the next cook up and just replenish with some new ones if needed.
Best number one device for a kettle is a chimney starter for your charcoal.
Cheers
Davo
Moderator/ AdminWeber Q3200 NG
Weber Performer Kettle - Sage Green
Weber Mastertouch Plus - Deep Ocean Blue
Weber Jumbo Joe - black
Top
- pelez80
- Posts: 18
- Joined: Thu Dec 18, 2014 9:54 pm
Re: vents open or closed on weber kettle?
- Quote
Postby pelez80 »
thanks davo! yes awesome advice by both gumb and burnt. Will take into account when doing some charcoal chicken fillets this week!
Top
Post Reply
- Print view
6 posts• Page 1 of 1
Return to “CHARCOAL”
Jump to
- OZ BBQ General
- ↳ FORUM WELCOME
- ↳ FORUM GENERAL
- ↳ WHAT DID YOU COOK
- ↳ EVENTS
- BBQ Types
- ↳ CHARCOAL
- ↳ GAS
- ↳ ELECTRIC
- ↳ PIZZA OVENS
- ↳ SMOKERS
- ↳ ABBATOIRS
- ↳ AQUATIC
- ↳ BAKERY
- ↳ BIRDS OF A FEATHER
- ↳ SMALL GOODS
- ↳ SPICE IT UP
- ↳ THE GARDEN
- ↳ Non BBQ
- BBQ Various
- ↳ BBQ PRODUCT/GADGETS/TOOLS SUPPLIERS
- ↳ FOOD (INGREDIENTS, MEATS, SAUCES) SUPPLIERS
- ↳ BOOKS
- Non BBQ
- ↳ JOKES
- ↳ THE TIN SHED