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In Reply to: Re: Smoking in a Kettle posted by Fisher1 on January 01, 2013 at 14:10:14:
Hey. Usually I keep the bottom and top vents wide open. If I want to reduce temp I ratchet down the top vent.
I usually maintain about 250 dome temp with the three rows of briquettes. I have addded a fourth row -- always in the larger 27-in kettle, which runs cooler than the 22. I start with about 10-12 lit coals. I also overlap the coals more than the video showed... more like dominoes that you've set up and knocked down. I also find that three or four good chunks of wood in the early stage of the burn does the trick... don't know if the smoke continues to be absorbed once the exterior meat temp rises signficantly.
I get about 5 hours off that setup. If I want more I just feed the end of the fuse every 50-60 minutes, or finish foiled up in the (gasp) oven. Remember, food is well smoked by then.
Hope that helps.
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