Thanks for the title idea (Whisper).
Got this 40 year old Weber. Man it's heavy duty..
3 big vents on bottom and one on top.
That's all it is.
I made a basket and tried it out on Saturday. A half load kept 235 ave temp for 4 hours . RO Ridge.
So today I put on a 9 lb butt with a bunch of seasonings. Starting out with a couple hickory chunks and will start using apple after a couple hours.
Put the butt in cool and weber temp just 110° with 3 briquetes going. One hour later its 237° plenty of smoke..
Will shut down bottom dampers now all but 1. Just 1 cracked.
20 mph wind today and temps in the low 40s now.
Will see what happens.
Got this 40 year old Weber. Man it's heavy duty..
3 big vents on bottom and one on top.
That's all it is.
I made a basket and tried it out on Saturday. A half load kept 235 ave temp for 4 hours . RO Ridge.
So today I put on a 9 lb butt with a bunch of seasonings. Starting out with a couple hickory chunks and will start using apple after a couple hours.
Put the butt in cool and weber temp just 110° with 3 briquetes going. One hour later its 237° plenty of smoke..
Will shut down bottom dampers now all but 1. Just 1 cracked.
20 mph wind today and temps in the low 40s now.
Will see what happens.