Originally Posted by plofty1981
It's not a webber, but that style. It's not a brand name I don't think. There is a vent below and one on top... From your comments I think I had the vents way too far open (I had both almost fully open the whole time). I should close them to lower the temp and increase cooking time, right?
Is the below or the top most important on reducing heat?
Sorry, as I say a complete rookie!!!
You need to work the vents together for best results. Exactly how will depend on the characteristics of your cooker and how much charcoal you have burning.
More air means more fire and vice versa so the wider you open the bottom vent, the hotter your fire will burn and the faster your fuel will be consumed. Most times in my experience, the top vent needs to be a hair more open than the bottom
One other thing, I've got an old Weber kettle that was given to me by the landlord that has a warped lid and won't close tightly so it constantly draws air. I have to regulate heat on it by the size of fire I build. Lower heat = less charcoal; more heat = more coal.
You just have to play around with it and learn about your cooker and how it acts. You can cook some great food on a cheap cooker if you learn how to run your fire.
Keep notes every time you cook...how much charcoal you start off with, vent settings, how often you need to add fuel, etc. Before long you'll just know what you need to do to get a perfect cook.
I hope this helps at least a little, and happy smokin'!