Getting correct temps on Weber kettles

This is the setup I use for BBQ on the OTG, the open space on the left is for about 15 fully lit briquettes. I leave the bottom vents fully open until I reach my target temp and then I close to 1/2. If the temp continues going up I shut the vents completely. Cooking on the kettle will get you a range of temps, not an exact formula to dial the exact temp that you have in mind.

This

cliffcarter said:

This is the setup I use for BBQ on the OTG, the open space on the left is for about 15 fully lit briquettes. I leave the bottom vents fully open until I reach my target temp and then I close to 1/2. If the temp continues going up I shut the vents completely. Cooking on the kettle will get you a range of temps, not an exact formula to dial the exact temp that you have in mind.

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• cliffcarter
• Aug 21, 2012

This

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• cliffcarter
• Aug 21, 2012

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I've done that also, and it works good.  I've found that the make of the briquet has something to do with it also.  Kingsford tends to burn hotter, Royal Oak a little bit cooler.  I normally use no filler hard wood briquets that I buy at a charcoal warehouse (yes, Memphis does have some benefits) that burns more like wood.  I also have the charcoal grates that you can buy for the Weber that burn consistently.

Ultimately, a therm is the ticket, and you've got to learn your machine (ambient temp, wind speed and direction, AND type of fuel all have an effect).  Been using mine for years and know it like the back of my hand.  It's kind of fun getting there.  MHO.