Slow n Sear for kettle grills

[Don O]

Does anyone have a general rule of thumb for controlling temperature using the 22" Weber?
What I'm asking is about the top and bottom vents.  Do you leave the top vent all the way open and try and control temp with bottom vent?
Bottom full open vs half open or quarter opened will yield about what temp?
I know there are a lot of variables, that's why I said a general rule of thumb.
Any suggestions?

[Big Dawg]

I pretty much leave the top vent open and control temp with the bottom. The only exception would be if I let it get way too hot and needed to cool it off quickly.

But, I'm sure there are others who control using the top vent in conjunction with the lower.

It boils down to you experimenting with different techniques and determining what works best for you.




BD

[kenafein]

So is this pretty much everything a smokenator is and more?

100 times better. I threw my smokenator away in the middle of my first SnS cook.

Good luck searing on a smokenator.

I'm looking to get one for my mom.  She wants to start que-ing, but can't afford anything dedicated.  I was giving her instructions for her kettle, but this might be just the thing to get her.  I'll probably end up with one too, at some point, thanks.  do you ever cook in the space below the grate, on the slos side?  Seen it done?

[Big Dawg]

I'm looking to get one for my mom.  She wants to start que-ing, but can't afford anything dedicated.  I was giving her instructions for her kettle, but this might be just the thing to get her.  I'll probably end up with one too, at some point, thanks.  do you ever cook in the space below the grate, on the slos side?  Seen it done?

What a good son ! ! ! !

At the very least you could use that space below the grate for cooking up a big pan of baked beans while the your doing some ribs on the main grate.




BD

[1Bigg_ER]

So is this pretty much everything a smokenator is and more?

100 times better. I threw my smokenator away in the middle of my first SnS cook.

Good luck searing on a smokenator.

I'm looking to get one for my mom.  She wants to start que-ing, but can't afford anything dedicated.  I was giving her instructions for her kettle, but this might be just the thing to get her.  I'll probably end up with one too, at some point, thanks.  do you ever cook in the space below the grate, on the slos side?  Seen it done?

I've never cooked under the grate but it's feasible. You will most likely need to keep the water reservoir full.

[1Bigg_ER]

Does anyone have a general rule of thumb for controlling temperature using the 22" Weber?
What I'm asking is about the top and bottom vents.  Do you leave the top vent all the way open and try and control temp with bottom vent?
Bottom full open vs half open or quarter opened will yield about what temp?
I know there are a lot of variables, that's why I said a general rule of thumb.
Any suggestions?

I keep my bottom vents halfway open and control temp using the lid vent. I do this with WSM as well.
I marked vent positions when I found my sweet spot.