luke duke
is Blowin Smoke!
- Joined
- Jan 16, 2010
- Location
- Dallas, TX
Jambos are controlled via the exhaust.
Just my two cents here (for what that worth in today's economy LoL) All the big name temp controllers are fans that you attach on the intake to regulate or force air into the fire, never see seen a controller/fan attached to the exhaust to suck air out. It only stands to reason that a fire needs three things to run, heat/fuel/air. If you can control the amount of air a fire gets then the heat will have to react.
As stated earlier though, it could be a type of grill that works better the other way, the exhaust on other grills might actually also feed air in the grill, not sure. All I know for sure is if you have a quality grill with a sealed firebox, then controlling the air intake is the best way to control the heat. Just my 2Cents
For y'all who control your Weber kettles with the bottom (intake) vent, how in the world do you fine tune it when it's much more difficult to see than the top vents? Do you make marks for 1/3 open, 2/3 open, etc?
This is blowing my mind. I'm open to change, I just had no idea so many people used the bottom vent to control a Weber grill. Every video I've ever watched says bottom wide open, use top to adjust temps.
Alternatively, I only use the bottom vents to control my 22.5 WSM because I follow T-Roy's method. Top always wide open. Control temps with micro adjustments to bottom three vents. But these are simple to see and adjust, unlike the bottom of a Weber grill.
It’s already marked for you! Lever all the way left is fully closed, the cutout below the lever with the arrows (and everything to the right of it) is fully wide open. The first four oval holes above essentially equate to closed/half open/75%/wide open.