3 Temperature Control Tips For Low And Slow Smoking: A Must-see For Beginners
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- Опубликовано: 10 янв 2022
- In this video I'll share 3 tips for controlling and maintaining temperature in your grill for low and slow tips. These are simple things that critical for people new to smoking to know and understand, but they're also the things people most often get wrong. But don't worry, I'll keep it short, sweet and easy to understand.
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Best advice I've heard. Very specific details especially about making only one vent adjustment at a time. Thanks
Glad it helped man! I need to do more
of these. I just love cooking so much I get excited about doing a new recipe
and forget I need to do more videos like this one.
Solid info for beginners and non-beginners 👍🏾
Thanks bro. I’m planning to do
a demo cook soon showing all this stuff in real time.
Straight to the point.
Thx for sharing
You’re welcome! Thanks for the comment.
Thank you brotha. This is my first time smoking, and I'm on an offset, I kept adding wood and adjusting BOTH vents and that's what was messing me up
Yeah man been there and done that, lol! Just remember, the bottom vent is closest to your heat, so that’s the one that controls how hot your fire gets. Think of the top
vent as exhaust and fine tuning of your grill temp.
THANK YOU! Getting into smoking and you just answered one of my biggest questions!
Cool Leander! Glad it was here for you.
Great info and you explained it well, I will keep this in mind.
What's going on old friend! Glad you stopped by man, thanks!
Excellent tips here! Thanks for sharing Chef Ron!
Thanks Chef!
Thank You Brother!! Very Helpful
My pleasure man! Thanks for watching.
super helpful info, thanks!
You’re welcome! Glad it helped.
Really enjoyed this video! Great info my friend.
So glad to hear it! Thanks for commenting.
Hey Ron!! These tips were very helpful. We have a Weber kettle grill and Im not always sure of the vent situation..So thanks for showing us these tips!
Thanks Karen! I didn’t know you grill too. And you’re a fellow “Kettlehead” to boot! Thanks for watching friend.
Thanks for the tip...very useful
You’re welcome! Happy to help, and always looking for other problems or challenges to talk about.
Thanks for the great info!
You're welcome Jamez!
Ron… Great information! You are inspiring me to get my kettle grill back out and fire it up!😀
Thanks Jeff! Man I love this thing. I did lots of research before I bought one, and as soon as I got it my skill level improved dramatically. and it’s a grill you’ll never outgrow, at any skill level. BTW I’ll be trying your Smoked Mac N Cheese recipe very soon.
Thank you for the info Ron, very useful. I was also the one who run back and forth to make adjustments...lol
Right, lol! Thanks for watching bro, glad it helped!
Hey Ron these are some super helpful tips! Very well explained! I don't have a grill but this was still very neat as the day I would get a grill I'd be a total beginner haha
Hey my friend, thanks! When you get your grill come see me! I’ll help you get up to speed on it in no time.
Cheers for the tips mate
You’re welcome my friend!
Great Knowledge keep it up.
Thanks Terence!
Great video! Just bought a kettle and am looking forward to mastering temp control. Could be awhile. But a labor of love, I think. 😊
Just remember, the bottom vent gets you in range. The top vent is for fine tuning. So let’s say you want to be running around 250. Close your bottom vent about halfway and leave the top one open.
Once you start getting close to 250, start adjusting the top vent just a little. Always give your grill time to react to your adjustment.
If you’re way off from the temp you want to be adjust the bottom vent More open, more heat. More closed, less heat.
. if you’re close, adjust the top vent. Same thing. Small adjustments, more open increases the temp, more closed lowers the temp.
Thanks for the info
Yup Yup! Anything else you need to know just reach out. Oh, and if you’d like to support the channel click that “thanks” button under the video. You’ll get some cool features too.
Great advice
Glad it helped!
awesome tips man
I appreciate cha bro! Hope is all as well. I’m not getting your notifications as often as i used to. I’m gonna just start going to your channel regularly to see if you’ve posted anything.
Nice tips and info! -S
Hey, thanks! I appreciate you checking it out.
Good advice.
Thanks! Glad you found it useful.
Thank you sir
You’re welcome! Glad it helped. Feel free to reach out if there’s anything else you’d like to see me cover in a video, or if you have any questions I can answer here.
Thank you mate
Any time Dan!
Thank you. Temperature control is tough for me as a beginner.
You’re welcome! Any questions just reach out to me here.
thank you sir.
You’re welcome! Always looking for topics, especially ones that people struggle with. So if you have anything you’d like to see me do a video on just let me know.
Thank you for the great tips! Looks like a nice day there! About 80 here! Great day for grilling!
You’re welcome friend! It was a nice day indeed. Chilly but sunny and no wind, perfect! Nice to see you, thanks for stopping by!
Thank you 🙏🏾
You’re welcome!
Thanks man I’ve been having a lot of trouble with it. Hoping to try this on a brisket this week!😊
Cool! when setting up for a low and slow cook many guys start with the bottom vent 3/4ths closed and the top vent wide open. Then as the smoker starts getting closer to the target range (225-250) they’ll start to close that top vent down to half closed to slow the temp down and get it settled into the target range.
@@RonOnTheGrillGood to know. I’ve always had both wide open but that sounds like a better plan!
Thank you
You’re welcome! If you have any other issues or problems you’d like to see addressed in a video let me know.
Thanks man
Any time! Always looking for more topics to cover so reach out with questions any time.
Great tips and helpful. I would add the amount of charcoal to the equation. The more charcoal, the more energy, the hotter, and the longer you can bbq.
The output vent controls the flow of heat. The flow impacts the heat as well as the duration. The input and output vents need to be dialed in accordingly. I would spend a few hours playing with the adjustments before putting meat on the grill. If you decide to learn in real time, start with a low-cost protein; chicken is an excellent place to start.
Good stuff Fonzie! You’re on point with the chicken recommendation. In fact I think Chicken thighs are one the best choices out there.
Some great tips, Ron!! I saw your post on the creators group!! New sub here! 😻😻
Thanks Dani!!
@Ron On The Grill - It's Dani, not Ken! 😹
@@BlackCatKitchen woah, sorry Dani! Ken has been commenting on lots of videos. Got it corrected!
Cool bro.
Glad it helped man! Reach out any time with questions, video requests, whatever you need.
Thanks bro
You’re welcome! I really want to do more videos for people who are just beginning or in the early stages. If there’s any topic you want me to cover in a video let me know.
Great tips! I’ve been smoking for a year now and over time I have been trying new techniques! You have a new subscriber and I’m looking forward to making my own videos one day, I recently started my own facebook bbq group as well!
Way to go baseman! Stay in touch brother. Merry Christmas!
Merry Christmas to you as well Ron!
thanks Bro
You're welcome my man! And thank YOU for being my 600th subscriber man! Hope to see you around the channel and in the comments. I enjoy talking in the comments with people who come by on a regular basis.
Good info! I ain't gone use it, but it's good...lolol!!🤣😂🥰
A comment is a comment, lol! Thanks sis!
Just purchased an offset smoker and need advice..... Subscribed to your channel thanks
Offsets are definitely a different animal but vent control should be pretty universal, I would think. Welcome!
Great video, as usual.
Thanks for the great tips Ron!!
My pleasure John! Thanks for the support brother.
I found that keeping the top vent opposite the coals and all the way open and adjusting the bottom vents works best.
Good info! I’ve tried a few variations but I tend to use the bottom vent to get/stay in range of the temperature I want and the top vent for fine tuning and dialing things in.
Excellent tips.
If the outcome of my product is to be dry with very low moisture content do I still need a tray of water.
Secondly, am going to be low and smoking for days any advice on great and strong Smokey flavour
You don’t HAVE to use a tray of water, of course. It helps keep the environment inside the grill moist and it helps regulate temperatures. But I cook without one all the time.
As far as smokey flavor, my advice is to use stronger flavored woods rather than just using more smoke.
Too much smoke can ruin your food. But if you use a hardwood like Hickory or Mesquite you can get stronger wood flavor without using more wood.
Put foil on the vents and use less charcoal. This is how you control
Now that’s a new one on me! But why would you put foil over the vents rather than just closing them?
Sir, I have the same issue with a vertical propane smoker. Spent Memorial Day glue to the machine. Ready to quit.
There’s help available for whatever you’re using. I want to recommend a facebook group to you. I know you’ll find it helpful.
It’s called “Simply Smoking And BBQ”. Tell them you heard about it from Ron Cross’s youtube channel. It’s one of the best run BBQ groups I’ve been in and just about the only I go to.
Join the group, agree to the rules, do a quick search for posts mentioning your smoker and then make a most introducing yourself and ask your question. The people there are friendly and helpful and they are some beasts, bro.
I got a Weber kettle and I’m trying to hit unc status and and that mf won’t go below 300 I put a water pan in, I used a baffle to separate for indirect and a lot more any tips
Check the vents Duke! Especially that bottom vent. If you’re trying to be under 300 that bottom vent should be somewhere between half open down to only a quarter open.
Remember, the bottom vent is closest to your coals. That’s where most of the oxygen that feeds your fire will come from. So the more you close it the less oxygen you coals get and the lower the temp drops.
The top vent plays a role too, but it acts more as a fine tuning vent once your grill is within the range you want it.
But in addition to the vents, make sure you aren’t using way more charcoal than you actually need. Learn the Snake method and the minion method too. All Kettle owners should know those..
Less charcoal. Keep the bottom vent only like 25% open
If my fire is way too hot, can I pour a little water on the coals?
NO, don’t ever do that! To cool your fire down close the bottom vent a little. It takes a while
for your grill to react, so be sure to wait at least 15 minutes before making another adjustment.
@@RonOnTheGrill ok thank you
Any time man. Whenever you have a question hit me up.
First!
Yes! Thanks for watching.
I found my mistakes
Awesome! Glad it helped.