I have a 18.5" kettle that I have been using for the last 7 years. I have been very satisfied with its performance but it is time to upgrade. I have decided to get a Performer and a WSM. Now to my question. I have always used my kettle with both top and bottom vents wide open wether or not I cook direct or indirect. Obviously my little kettle runs very hot. To counter this, I have let my charcoal burn down so it is not so scortching when I start cooking. However, I find that I begin to loose too much heat too fast when I have alot to cook. What is the best way to control temp with the vents?

Rich, you have much more experience than I with a kettle. I experienced the same issues-folks here advised using less charcoal. 25% less worked wonders for me for grilling.

I am still getting the hang of using the vents. Typically, I'll close the bottom vents about 1/3 for starters.

Rich. There are lots of ways to control temp, as you know. However, I have good results in getting the coals good and hot on my Performer and using the top vent only to control temps. I find I can maintain excellent cooking temps both direct and indirect this way. The key is to have enough charcoal burning in the grill before you begin. I almost always to do 1/2 the kettle packed with charcoal and the other half without. When you upgrade to the Performer you will be happy with the extra room the 22.5 inch diameter will provide. Having a both a direct and indirect heat source is very valuable to almost any type of cook, IMHO. Plus when you food is done, just shut the vents and you will have plenty of fuel left for next time.

Rich,

Welcome to TVWB.

You've brought up a good question imo. When smoking, the rule of thumb is to control with the bottom vents to prevent creosote inside the smoker and on the meat. But, when grilling, I don't recall reading much about controlling the grill temp with the top vent. I have grilled much like you with all the vents wide open and moved food around but I usually don't wait that long before putting it on so I can get the sear I want. I'd love to hear more from the forum about their experiences while controlling temps on the grill with the top vent. Excellent question!

Bill

Rich, your Performer will come with 2 charcoal holders. For indirect I will often use just one holder and use the Minion Method to light up just like with my WSM, except I only use 5 to 7 pieces of charcoal to get it going. Place the meat opposite of the fire with the lid vent wide open. Vent should also be over your meat in order to draw the smoke and heat around it. Use the bottom vents to control your heat.
At times I use both holders with a 13 X 9 aluminium drip pan in between them. Usually fill drip pan about halfway with water. Thick chops or whole chicken work well this way for me. If I could only have one grill, it would have to be one of the Weber kettle models. Tinker around a little or perhaps purchase one of the Weber grilling cookbooks for assistance.

For grilling steaks or other high heat searing, I like at least a chimney of charcoal with the vents wide open, and the lid on to control flare ups.

For smoke roasting at 400, I typically use about a half a chimney of lit charcoal in two charcoal holders, one on each side and a drip pan in the middle. One wood chunk of top of one of the baskets is often enough. Usually vent is wide open.

For more moderate indirect at 250-350, I will do a minion method start as Dino describes with just one charcoal holder of unlit and 5-7 lit. I typically use a fire brick on edge next to the charcoal holder, as it brings the temps up slower. I used a permanent marker to put indicators where the one touch handle is when the vent opening is at 0%, 25%, 50%, etc. For 300 indirect I would usually start at 50% open and start closing it when the temp is 50 degrees from my target. With this method I can usually come within 10 degrees of my target temp even if 250 or 300 and hold it there for 4 hours or more.

David, I like the fire brick, will have to give it a try. And you are also right about flareups on the kettles. High heat temps, like for steak, should be done with the lid on and all vents wide open as stated in your owners manual. The kettle is designed in such a way that it prevents flareups with the lid on.

Thank you all for your input. One last question. What is a fire brick?

It is a brick specifically made for intense heat applications. Often used for fireplace, pits etc. I use them frequently for high heat applications to provide a barrier from the radiating heat of the coals. After the sear move to the indirect side (other side of the brick), but you have to keep the lid on.... if you are looking you are not cooking....

I have done as David suggested and scored where the bottom vents are 1/4, 1/2, 3/4 on the one touch mechanism. Depending upon the meat to be cooked, temp of the cook, duration of the cook I play with vent opening and volume of coal.

Q'n, Golf'n & Grill'n... too many choices!
Gary