I Have A Small Weber Smokey Joe Grill…there Are Top Air Vents That I Can Open Or Close Up.?
I have a small weber smokey joe grill…there are top air vents that I can open or close up.
Heres a picture of it>
http://www.amazon.com/Weber-10020-Smokey-Silver-Charcoal/dp/B00004RALL/ref=pd_sbs_ol_1
I know you’re suppose to close the vents on the lid when you’re done cooking so that the coals go out to be used for next time…my question is…okay so obviously you leave the lid vents open while cooking…do you leave the vents COMPLETELY open? Do you only have them cracked open? How do you know how much of the vents to keep open?
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If you keep both the vents open and the one on the bottom it may cause your coals to get too hot and burn or cook your food too quickly.
I like to keep one vent - the farthest from the food or in your case the one on the bottom halfway open. The one on the top I keep a little less than half way open to keep more of the smoke in with the food and to temper the the cooking time.
The lid vents are more for smoking. You should also have a vent underneath… that draws air in. The open vent at the top is what pulls the air (and smoke) thru the meat. Obviously, the more oxygen you allow in, the faster and hotter your coals burn. If you are having trouble w/ flare-ups, close the lid vent a bit to choke that out, if you are just griling hamburgers or chicken or something.
The vents are used to control the heat. If all vents are closed then the fire will lack air and go out. If you leave all vents open the fire will burn hotter. You learn as you go along. With chicken I usually grill it first on both sides to brown and then put the top on with the top vent open and only one bottom vent open to finish cooking.
The air went is like the control knob…… Open all the way allows more air which makes for a hotter fire, that would be high. As you close it to half that would med…. and as you said closed would be low and snuff the fire out.
Unless I am cooking chicken, which burns easily, or something like a roast, I don’t even close the lid. For burgers, steaks and pork chops leave the lid open. That is true grilling.