4
This photo shows the setting of the upper vent system.
Charcoal is very sensitive to fluctuations in oxygen. A gap of
5/16” in the upper vent as shown will maintain a temperature of
about 230°F dome temperature (210°F food support grill tem-
perature),depending on ambient temperature (70-90°F), humidi-
ty, and smaller cooking loads. You will vary temperature by
opening and closing this vent. To double the air intake from the
5/16” setting, open the vent to 8/16”. To increase the air intake
50% more, open the vent from 8/16” to 11/16”. The outer bound-
ary for our management of low and slow is 11/16”. Temperature
control can be maintained by using these three settings and the
3/16” setting.
You will need a thermometer set in the dome vent (see pic-
ture on page 13 for thermometer set up).
If during a cook, temperature drops by 10°F, open up the
upper vent about 1/16” to 1/8”. If there is no response in 10 min-
utes, stir the coals and check the condition of the unburned char-
coal. If cavity is low on coals (about 5 hours) replenish, figuring
8-10 briquettes are burned in an hour.
When adding unlit coals, you can see a drop in dome tem-
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