Man, one of the most foolish things I could have done was wait so long in my life to learn how to use the vents in my grill. I assumed that the fire needs to breath so I would open them up when cooking… Turns out this was the worst this I could do.
I use lump charcoal and wood for my cooks. As it turns out when exposed to too much air temps can reach as high 800-1000 degrees!!!! The air flow that you supply is the key to keeping a low 250 and not a scorching 900 degrees.
You are going to hear and read a lot of different opinions on this. Everyone is speaking from their own experience. They may have a stander upright grill, a little table top grill, a vertical UDS (Ugly Drum Smoker), or a horizontal offset smoker like me. The basics are the same but you are really going to have to try this one out for your self.
Like I said before, I am using an offset smoker.
I have 2 intake vents on the main fire box
I also have 1 outlet vent
I used to cook with all of these wide open…. BIG mistake… Now I only use the bottom of the 2 intake vents and I barely open the outlet vent. This has really changed things for me. My food is a lot better now and doesn’t dry out anymore 🙂
I would also recommend something like IQ110 BBQ Temperature Regulator Kit with Standard Pit Adapter It can really help with trying to keep your temperature even… Once I get one I will review it for you.
Until then, here is someone else review 🙂