vent control

[tom9193]

this is my first post and i tried to look up my question but couldn't find anything..i just picked up my s1000 a 22 1/2 one touch gold and a maverick et-732. i plan on doing a test run and exactly as the manual states with the help of a few helpful hints i have read on here. i haven't had a chance to do anything yet i want everything to work out and maybe im being a little retentive.i know i have to learn to work with my tools which is why does anyone have any hints or tips on how to gauge the upper and lower vents opening besides just the pencil hint in the manual. i am really bad at eye balling and would help till i have done it enough that i wont need them

[BB-Kuhn]

Honestly, I'd say the directions are decent, but you're just going to have to give it a few tries to find your butter zone.

It's good to read all of our individual theories, etc. but it'll drive you nuts worrying about small details before you fire it up.

I usually leave the top vent fully open and control the heat using the bottom only. It's usually easier to balance temp with only one variable. Unless the heat gets too high and my bottom is nearly closed - then I start closing the top.

Just my .02

Enjoy your new setup! Once you use it 2-3 times you'll be super happy!

[lsutiger]

There is no right or wrong way. Just what works best for you. I do just the opposite of BB-kuhn I leave my bottom vents fully open and only leave about 3/8 inch opening on my top vent. It works well for me. Just have fun and you will get the hang of it. I truly enjoy mine.

[BB-Kuhn]

Just be careful not to capture too much smoke without letting it vent out at a reasonable rate - you could end up with food ruined by an overload of creosote - not healthy and tastes like balls.