92hatchattack
Senior Cook
Hey guys, i just got a little 14" smokey joe weber kettle. I know its harder to control heat and whatnot with a small grill like this, but im trying to figure out what these vents do, and in what combination i should use them.
It of course has an adjustable vent on the bottom and on the lid. Can you guys give a little run down on the combinations of these vents being open/shut, and what effect the combinations will have on the heat?
I know its kinda a dumb question but i have to ask in order to get better at this. The other night was my first time trying to slow cook and i was having a touch time keeping the heat a constant temp.
I cooked a fatty/chevapchichi combo last night. Instead of just sausage i used a beef/pork mix seasoned with pepper, salt, and garlic... stuffed with sharp chedder cheese, wrapped in bacon, and with about 15 minutes left basted in BBQ sause. It tasted pretty good but next time i need some wood to get a little smoke in there. It wasnt dry, but it wasnt as moist as i thought it would be. Maybe overcooked a bit. It was in there for about 2 hours. So, id love some suggestions on holding my heat steady and anyway to make my meat a little more tender and moist would be great!
Pics for fun!! Anyone into cigars?
Slow coocking gives just enough time for 2 nice smokes!
It of course has an adjustable vent on the bottom and on the lid. Can you guys give a little run down on the combinations of these vents being open/shut, and what effect the combinations will have on the heat?
I know its kinda a dumb question but i have to ask in order to get better at this. The other night was my first time trying to slow cook and i was having a touch time keeping the heat a constant temp.
I cooked a fatty/chevapchichi combo last night. Instead of just sausage i used a beef/pork mix seasoned with pepper, salt, and garlic... stuffed with sharp chedder cheese, wrapped in bacon, and with about 15 minutes left basted in BBQ sause. It tasted pretty good but next time i need some wood to get a little smoke in there. It wasnt dry, but it wasnt as moist as i thought it would be. Maybe overcooked a bit. It was in there for about 2 hours. So, id love some suggestions on holding my heat steady and anyway to make my meat a little more tender and moist would be great!
Pics for fun!! Anyone into cigars?
Slow coocking gives just enough time for 2 nice smokes!