This will be your indicator as to how much longer you will need to grill the ribs. You've rested your marinated and seasoned ribs and are ready to get grilling. We are seeking the optimum temperatures that is why we wait until the charcoal has ashed white. Get great deals on our most Popular BBQ Rubs. Any thoughts wheather and when to leave it open or closed? I admit I'm a novice. Option 2 your turn your ribs meat side up. This process will take about 4 hours minimum so let's also ensure we have enough time to achieve great results. Check if the exhaust damper is opened or closed. Beef ribs require a higher cook temperature in the 275 degree range and will need to remain in that position for about 3 hours until their internal temperature reaches about 200 degrees. For example, on a Weber Kettle, the bottom grill vent’s opening can be adjusted from fully closed to fully open by swiveling the vent lever along the gauge. This usually lies near the top of your grill, and helps air pass out of your smoker. Allow the grill to heat up for at least 10 minutes as we want an average unaffected temperature. Hickory works well with brisket. But, I was under the impression the makers of the smoker were suggesting leaving the vent closed during smoking. Did you know that the end result of your barbecue can be affected by the outside temperature and time of year? An electric smoker is about leaving the door closed opposed to a fire burner which constantly loses smoke and requires moisture renewal because of it. Electric smokers have limited smoke and the more open the vent the faster its gone. This is the part that escapes a lot of people: What fuels the grill?Well, the answer we get back is usually: “Charcoal or wood, obviously”.And, yes, that is true. Smoked Brisket in and Drum Smoker. On the master built if you preheat the smoker and the vent is closed it holds the eternal temp thus not turning the element on, cause the temp is being held. To help satisfy the BBQ urge we’ve built a boat load of BBQ Seasonings products that are in our BBQ Spice store and on the market right now and available when you shop natural BBQ sauce online and when your order bbq sauce online. In fact we'll be using our Tri-Tip, Steak and Rib Dry Rub. They let hot air, smoke, and fumes out of the smoker. As mentioned above there’s 15 degrees of adjustment and heat management which should not be too difficult on a Weber or kettle type grill. We'll do the reading at the vent with the lid on. Add that lid off time to the overall time to cook the ribs. Now that you've had a chance to learn How BBQ Charcoal Grill Vents Work take a look at our video on How we make BBQ Ribs below: Should you have questions regarding how we manage Privacy assets please consult our Privacy Page. I keep mine nearly closed. Now, how do you adjust the vents to improve the cooking process and keep the charcoal grill hot? I think you'll find that the results are well worth the setup process. Each notch would represent 10 degrees on the scale. Eddie R. wrote : "This is a great dry rub. Now using remote thermometers with wires will cause a gap at the mating sections of the grill. I think you'll find that the results are well worth the setup process, To help satisfy the BBQ urge we’ve built a boat load of, and on the market right now and available when you shop natural BBQ sauce online and when your. They vent hot air and smoke out of the top of the grill, which then pulls fresh air through the bottom grill vents. Yes grill vents should be open. In theory, these smokers are portable due to their reliance on propane. Replace the cooking grid and close the lid. P Michaels wrote: "Fantastic Tri-Tip barbecue rub. By leaving the vent completely open, you avoid the risk of creosote building up on your meat. There’s 15 degrees of adjustment and heat management which should not be too difficult on a Weber. Some suggest the vent should always be fully open. We are seeking an internal temperature of 170 degrees minimum. Remember our start out temperature was the target of 225 degrees. You've rested your marinated and seasoned ribs and are ready to get grilling. Now that you've received excellent instruction on How to use Charcoal Grill Vents Open or Closed. The process should be to layout the degree increments, then adjust the grill, wait about 5 minutes then adjust the vents again. Let’s first start with the bottom vents wide open. It's a glorious day with temperatures around 78 degrees, almost no breeze and the sun fully peaked. That’s a lot to say, when actually what we mean is, if you use treated charcoal it burns faster and makes the heat harder to manage. To increase the temperature, open the vents to let in more oxygen. These two lines represent the vent when it is fully opened. Standard charcoal will allow you to evenly manage the heat cycle. The next is to partly close them to keep the heat at a consistent 225°F (107°C). The electric does not require these. The open vents will draw smoke from the charcoal and wood below so that it swirls over your food and out the top properly, giving you the best ventilation and the cleanest smoke. So, a 2-1/2 hour chicken might take 3 hours or more if the temperatures are not properly managed. Now, keep an eye on the vents and properly rest the meat once it has achieved the desired temperature. Check the ribs for temperature. Yes you can reload, but only so many times until you have to open the door and dump the tray. Now take your measuring device and collect your first reading. Beef ribs of that size are going to take time and just the right amount of heat management. Once all the measurements are recorded including how long the charcoal lasts in the grill then it’s time to work on actual barbecue. You'll Get that immediate 10% OFF when you use Jake's product savings at checkout. The last is to close them completely in order to allow the heat to die out. We've put together a few great methods we use to manage the vents. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. Option 1 in the 2 hour process you turn your ribs meat side down. The process of BBQ Smoking and managing vents will require some skill. Then add the wood. Although the above may seem simple there really is more to managing bbq, Let’s first start with a target meal to establish the desired cooking temperature. :sausage::yahoo: You must log in or register to reply here. As a rule of thumb, it is best to leave the vent fully open while you are applying smoke to your meat. JavaScript is disabled. 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