Lower Vent System Modification On The Weber Kettle

[@TheOriginalMrMojo]

Also, you could put a small divot with the Dremel on the bottom/lower edge so you feel it "click" and that way you don't even have to look...just a thought...

[@Gemini-Maybe]

Just assembled my Weber Kettle and I'm going to mark mine up with a Sharpie, a Dremel is nice and more permanent but a Sharpie will be good for now. Thanks for the tip

[@Gemini-Maybe]

Actually... I may have a newer model. There are indications on mine.

[@maximumbbq5386]

After being inspired by your amazing films I have just assembled my brand new Weber Master-touch. Someone at Weber must have seen your great film as they now have 2 notches showing 3rd half and open. I can't wait to start cooking and making films with me and my dog enjoying my brand new grill.

[@CookingWithRy]

LOL. I saw that on my new Master Touch, too :)

[@WR3ND]

Nice. Yeah, I did similar with black permanent marker when I got my Weber during its assembly a few years ago. I have to reapply the markings over the ones that are fading maybe once or twice a year. I did a mark for center of closed, beginning of full closed, half open, beginning of fully open, and center of fully open. Cheers.

[@douglynch9012]

I just got my first Weber last week and the first thing I did was to mark the lower vent position before I ever used it. I know Weber suggest leaving it open and adjusting the top vent for temperature control but I have found that I have better control by using both. Just got a Slow n Sear and the drip and griddle pan this week to put in use on my next cook.

[@CookingWithRy]

I also find it better to have the ability to use the bottom vent :)

[@davidhodge7461]

I just got a 22 inch in August same model and everything and I guess weber fixed it? The vent holes look different than yours and the control handle came premarked. So I have smoked some things using their own marks and it works pretty good. Nice to see companies making their products better.

[@CookingWithRy]

I'm glad to hear that!

[@Gandalf_Lundgren]

Looks like everything is focused on the third oval from the left, just adjust within that range and then use the top for fine control. Good video!

[@bradpetty7841]

I’ve been cooking on these since 1989 and have never had a need to adjust the bottom vent. Always used the top vent for that. It really doesn’t seem necessary to me. For me it seems regulating just the top vent instead of both is much simpler and less stress.

[@ThePdxster]

Me too.

[@DeanoDoesHorror]

Thanks so much for this video. You inspired me to buy a Weber last week and I’ve been having major issues trying to control the temperature because I find I keep over correcting. Much love from Australia

[@jvs00051]

Thanks for the vid. Very informative way of making reference markings for the kettle air wing openings. You also showed a way of making a small pilot hole in the kettle when installing accessories like the BBQ Guru adapter, Temp Sensor’s Grommet and other accessories without chipping the porcelain off. 👌

[@cadwerks3277]

Honestly, This is kind of a Savage Way of Adding Control Volume Indicators. I created a sheet metal insert with the markings and it looks as if it came from the factory.

[@CookingWithRy]

Hey, I have a Dremel. It works.

[@cadwerks3277]

@@CookingWithRy Hey but you make a great point. Thanks for creating the tutorial though.

[@dylan-nguyen]

@@cadwerks3277 I masked off | and || lines and used ceramic caliper paint. looks clean af imo too :)

[@cadwerks3277]

@@dylan-nguyen Yes, you nailed it!, we all should take pride of our work.

[@peteohead]

Good idea. This is probably an impossible question to answer, given the outside air temperature matters, but do the 1/3 and 2/3 settings give you any particular temperatures (like, say 225F and 275F respectively)?

[@CookingWithRy]

No, I wish it was that precise. I live in a fairly mild climate so it's vastly different for me than for someone in a really wintry environment. But once the coals are established those vent settings can give you a guide as to what settings work for you.

[@Adam-dz2so]

Great tip! Took me a long time to kind of know the spot it needs to be, but duh, why didn't I think to place a mark. Great tip!!!

[@jaschawalter3500]

Great video. I would also mark the spot where fully open and fully closed so you can see the range between your marks and those points.

[@gabrielbayley4247]

Smoky Ribs sent me to your channel and must say I like what you are doing... i did the same thing to my weber kettle and surprised how more people haven't done something like this.

[@CookingWithRy]

So glad you stopped by. Rus is a great guy. And I've been really happy with this bottom vent mod :)

[@txfieros]

The newer kettles I’m sure everyone knows have marks and the holes on the bottom of the kettle are cut in a manner to give finer control when shut below half. Initially I though you were going to cut out the bottom holes like the newer kettles.

[@CookingWithRy]

Yeah my new Master Touch has good markings and a slightly different vent opening design.

[@dylan-nguyen]

@@CookingWithRy I did this mod to my weber kettle I got for free on Craigslist, but I had some ceramic brake caliper paint leftover. I masked off some lines | || and applied the paint. works great and looks like it was meant to be there! I'm hoping the brake caliper paint will last a while too

[@cjoe5977]

You might be able to use a spring punch to make the marks

[@chewieone1064]

its funny Weber never realized every customer has the problem of adjusting the bottom vent from day one. I appreciate though they bettered the ash tray mechanism. Though they still use the same cheap type aluminum for it.

[@rocket4602]

Great idea Ry. i like your other video comparing the Standard Weber Kettle to the Master Touch Weber Kettle. You pointed out that the Master Touch has the vent settings allready marked from the factory. Thanks man.

[@maggiesands7625]

You are a life saver. Thank you!!

[@ryanholyoak2144]

Im glad you did this video, its given me the chance to ask why you smoke on the kettle instead of a weber smokey mountain. I have a masterbuilt but I feel some of the flavor is off because im not getting the fire taste, so ive been shopping around and I've noticed you use the kettle alot and the good always looks delicious.

[@CookingWithRy]

For me it's just about versatility. I can grill just as easily on the kettle as smoke on it. Nothing against the WSM, this is just what I enjoy using :)

[@bubbsnova2014]

Great idea!

[@dmn3773]

Thanks for the upload. Have you also considered adding a gasket around your lid? I personally feel it helps quite a bit.

[@CookingWithRy]

I've considered it, but I haven't had much trouble maintaining the temps I want. I might have a different answer when I get the 26" kettle. That's a lot more real estate to keep smoke and heat in :)

[@tarmac1697]

LOL Population Vaseline and hi temp silicone

[@Rachara]

How about a way to fix those bottom fins after they get all jacked up? Because mine always hit a chunk of coal that is in that opening, and then they get twisted or raised. None of them touch the bottom of the grill any more.

[@CookingWithRy]

Haven't had to do that yet.

[@harrybatrounian9501]

hi mate, i use the weber premium kettle for smoking and when using charcoal briquettes in the charcoal basket for indirect, when the charcoal starts ashing and crumbling i find it starts blocking up the vents down the bottom and i get big temperature drops. How to fix this?? its annoying having to constantly slide the bottom thinng open and close to clear the ashes to allow the unblockage

[@CookingWithRy]

I occasionally have to do the same. It happens :)

[@davidstokes925]

Ry, have you got any ideas how to do the marks with the model that has no ash catcher?

[@CookingWithRy]

I would use a permanent marker to put setting locations on the bottom of the bowl so the vent handle can line up.

[@josephreyes305]

Good idea. All of that play is to clean the ashes out.

[@PhoggHawk]

I had noticed you had those markings on a different video and wondered if you had done that yourself. I wonder if Weber doesn't do the markings because the blades aren't necessarily installed in the very same position on each grill, relative to the position of the lever?🤔

[@CookingWithRy]

Possible. I like to try things and this seemed to work well :)

[@ventsyv]

I keep the bottom vent fully open and use the top one to adjust the temp

[@BigLewBBQ]

Weber and Deemel in the same video! Awesome twice for one low price!

[@CookingWithRy]

Haha. Gotta give that Dremel a workout every now and then :)

[@AdolfFauci]

Finally a use for the Dremel I've had collecting dust in my shop!

[@kamala2111]

Nice idea

[@patchreefs]

OK RY, I am having trouble with heat control. I have a question. I just bought a 22 inch weber kettle and tried cooking a slab of baby back ribs. I found out rather quickly I couldn't get the kettle under 350 degrees. I opened vents wide open and then tried closing the vents completely shut. There wasn't much a difference between either setting. I have a question. I have a 18 inch kettle which seems to work better. I noticed that the 18 inch lid sits tight on the base no play at all between the lid and the base. On the 22 inch kettle it doesn't sit tight. There is play between the lid and the base. On the 18 inch kettle my son and I can close both vents top and bottom and actually smother the coals or wood till they go out. Sine you have 22 inch kettle does your lid fit tight and not have any play between the top and the base? Sorry for the long comment. I like listening to your videos. George

[@CookingWithRy]

Hi. My lid fits fairly tight. If you're having trouble with temps that are too high, try less fuel at the beginning. You can always add more :)

[@ChadMorgan709]

I've thought about doing something like that as well. My kettle is a classic without the ash pot so I have nowhere really to make the Mark's.

[@CookingWithRy]

Yeah the original doesn't give you any real surface to add marks to unless you made rough reference marks on the edge of the kettle as you're looking down. Would take a little practice to see how close you are, but it might work.

[@harrychambers3132]

@@CookingWithRy Brilliant idea.

[@markmccaleb4038]

Awesome tip on getting better control on the kettle. Thanks!

[@CookingWithRy]

Glad you enjoyed it :)

[@paulterry9616]

Great idea, I just bought a kettle and this will be usefull.

[@CookingWithRy]

Awesome. Enjoy that kettle. I love mine :)

[@johnfrazier3678]

Smart job

[@THEREALSHOWBBQ]

Great idea. You would think that Weber would start putting marks on there like this. Have a great weekend bro.

[@CookingWithRy]

It is kind of funny that there aren't just a couple of notches for indicators built in :)

[@THEREALSHOWBBQ]

Agree 100%

[@robscorner7012]

@@CookingWithRy thats what the circle and circle with lines are, closed and open.

[@CookingWithRy]

@@robscorner7012 If you're talking about the existing markings on the kettle lower vent control, mine have nothing even approaching an accurate representation of anything except open and closed. The two marks I added just give me more confidence that I'm really 1/3 or 2/3 open :)

[@robscorner7012]

But that's how it is designed to be used, open and closed equates to on and off. It wasn't designed to be an adjustment on the bottom of the newer models. I'm not saying doing it your way is wrong, but I think it is a carry over from the old days when they had the daisy wheels on bottom for that reason. I'm just saying that if you set it to wide open, it limits the necessary adjustment, and there is no need to bend down to see where the vent is. If you haven't tried doing it that way i highly recommend it. :)

[@michaelquinn8498]

Just used the temp probe of gauge for accurately gauging where the vents are

[@CookinWithJames]

super great idea!! this will help a lot. Thanks for tip!!

[@CookingWithRy]

You're very welcome!

[@tmaready]

I always leave my bottom vent wide open and only adjust the top for temp control

[@lostinthehallway]

I do the opposite 🤣

[@WeberSharpening]

I recommend a 1/8 open mark.

[@CookingWithRy]

Way ahead of you. I’m working on a 1/32” mark :)

[@Cam-yp7cn]

How do the top and bottom ones act differently Ry? How do I know when to do which?

[@CookingWithRy]

Practice. The bottom is intake, which fuels your fire, and the top is exhaust, which controls how quickly the heat escapes and how much exhaust is trapped, slowing down or speeding up the burn. They work in concert together. Try leaving the op fully open one day and then use the bottom for adjusting, allowing 15-20 minutes for temperature changes to become established. You'll develop a feel for it after a while :)

[@Cam-yp7cn]

@@CookingWithRy You're the man thanks a ton!

[@pyhootie1949]

Hey Ry - great video - just discovered you lately and really enjoy all of the cooking tips you give and have discovered. Quick question concerning your vent settings on the weber grill. For doing ribs - what is your top and bottom vent settings and at what temp do you cook your ribs. Thanks so much for your time. Neal

[@CookingWithRy]

I try to keep the top vent fully open if possible, and my bottom vent is usually about 2/3 when I'm using one briquette basket of charcoal for indirect. That usually keeps me in the 250 range (225 on the low end and 275 on the upper)

[@pyhootie1949]

Ry - that is good free customer service. I didn't expect such a quick reply.. thanks. I am currently smoking some spare ribs right now on the weber. I have my vents set at 1/2 on bottom and 1/3 on top - temp is around 260. Working with the Thermo Pro for the first time as well. I have been cooking for years on a weber but the first time with all of the new gadgets. It's like starting all over again - but with help from you and a few others. Thanks Man.

[@ernrod47]

I’m having trouble figuring what I’m doing wrong. When I light my grill up it get hot 400. At first but after I put the food on it won’t go higher than 250. Why I don’t know vents are both wide open. Help me if you can.

[@CookingWithRy]

The first thing to consider is what you're using to measure the temp. Is it the built in thermometer? That can be off by 100 F or more in relation to the grate level temp. The next thing to consider is the amount of charcoal you're using. It may take some experimenting to get used to dialing in the temps you want (it did for me), but once you do you'll have a sense of how much charcoal to use to get a desired temp with your vent settings.

[@ernrod47]

Cooking With Ry thank but I’ve been doing it the same way for quite a while. It just started happening. Thanks for the response.

[@CookingWithRy]

@@ernrod47 If it just started happening, one thing to consider is some bad charcoal. I actually had that happen where one bag, for some reason, wasn't burning as hot as it should have.

[@ernrod47]

Cooking With Ry thanks

[@nahumdeleon8453]

It doesn't have to hit all the way to the right to be fully open right?

[@CookingWithRy]

No.

[@nahumdeleon8453]

@@CookingWithRy thank you sorry about all the questions

[@lowdownone]

Lol I had this problem too. It's inexplicable that Weber hasn't made this very very basic fix. Seriously, they could just do away with those worthless carve outs they have and put basic labels dividing it in quarters. How do you have the initiative to put in an ash catcher but not this.

[@petewhitley1552]

Mark full open and closed, then subdivide for others?

[@MrHomer1995]

Better to do the same on the bottom so that you can feel it in the handle when you hit the detent.

[@lowelltuttle]

I hate the wing vent system. The original kettle's I bought 40 years ago had three vents on the bottom, the exact same as on the top. They lasted years and years. I cannot find them like that anymore. I have bought 4-5 of the 22" kettle wing vent models and even keeping the kettle in my she, the vent system corrodes to the point where it doesn't open or close any longer...I eventually break them off, leaving fully open...I wish they had the older original vents as an option...

[@DP-ch9jn]

How is there 22 thumbs down? LOL what's there to dislike about this vid? Keep it up love watching your vids and making me a better kettle user..

[@CookingWithRy]

Thanks!

[@nbholifield]

Great idea sir!!! Gonna do this on both my Weber kettles

[@stevecohen8206]

Perfect Ry.👌

[@lancelowrey8615]

In all honesty, you could have just marked it at closed, and wide open, and evenly marked however many marks you want for precision in between. If you wanted at 10% increments or 25% or 33% in your case. As opposed to eye balling it :)

[@CookingWithRy]

Isn't that what I did marking it at 1/3 and 2/3? Not sure I'm following you.

[@lancelowrey8615]

@@CookingWithRy kind of, same result. I'm just saying that if you wanted more precision than 1/3 and 2/3, which is easy enough to eyeball, same as 1/2 yet wanted more increments, you wouldnt be able to eyeball as well. So, if you had marked basically a starting point where the handle is closed, and the ending point where the handle is just at 100% open, you could then put as many numbers as you like in between if you felt you wanted more precision. I just thought of that because I have marked where mine is closed and open, and have been thinking of doing this to mine as well, but maybe 1-5?

[@CookingWithRy]

@@lancelowrey8615 Ah, I see what you're saying. I think in my case I just thought that 1/3 and 2/3 were enough control for me :)

[@lancelowrey8615]

@@CookingWithRy Ya, I like the dremel touch! I'm going to do the same on mine, thinking of doing something similar on the top, but dont want to cause any rusting. Would be easier for wife since I do most of the grilling, ie put the top on 4 and the bottom on 2 kind of thing.

[@karlagrymes649]

Smart man I like it😃

[@CookingWithRy]

Thank you!

[@nahumdeleon8453]

So to the right is open and to the left is closed?

[@CookingWithRy]

Yes.

[@nahumdeleon8453]

@@CookingWithRy thank you so much

[@senormofeta6726]

Slick!

[@jimgriffith2940]

I finally realized who Ry reminds me of. Chris Elliot

[@cmakula]

Maybe a sharpie vs a dremel?

[@CookingWithRy]

Sure. I just want it more permanent :)

[@Stevelemontrudy]

Kettlepitmaster demonstrated this technique in one of his videos. It's a great tip. Check out his videos. They are awesome for techniques on maintaining rock steady temps for short to super long cooks. Excellent advice.

[@robscorner7012]

Not being facetious, but why doesn't anybody else want to just leave bottom vent wide open and only adjust the top vent for temp (like Weber suggests)? Thats what i do, and i can control the temp in both of my kettles from 200 to over 500 just by where i have the top vent. Am I missing something here?

[@CookingWithRy]

It's just a personal preference for me, especially when smoking with the kettle and wanting to control the inflow of air for the burn :)

[@robscorner7012]

I get the whole personal preference thing, but when i smoke on mine I just leave the bottom wide open and set the top vent a sliver open, and it holds temp all night long. Adjusting both vents seems like it would kind of eliminate the convenience of the the top vent. www.weber.com/US/en/blog/burning-questions/how-to-control-the-temperature-of-your-charcoal-grill/weber-29520.html

[@CookingWithRy]

There are many different methods for managing temps. I've seen plenty, from the very simple Weber instructions to complex modifications. At the end of the day, after experimenting, I just use what I'm comfortable with :)

[@tarmac1697]

No but when you have used a Weber for over 25 years you know eh.

[@sting1111]

You should adjust vents according to temperature. You can make marks all day long but every cook is different.

[@CookingWithRy]

This works for me.

[@sting1111]

I have the old style with the exposed lever so there is no where to make a mark. It works like the day it was new and I can’t b,ring myself to buy a new one. I watch my temps I have to bend down and look at the vents from underneath. Old School Weber.

[@CookingWithRy]

@@sting1111 Yeah it's really more of a guide. Weber doesn't even recommend using the bottom vents to adjust, but I've found they work quite well :)

[@johnnylong8259]

Sting hang on to your grill as long as possible. The older grills are made better. The new grills are Chinese made and way cheaper in quality.

[@xarrow81]

Could've just used a paint marker bruh

[@CookingWithRy]

Not as permanent bruh.

[@PimpBeetle138]

God that really ruins the look of the grill. There has to be a better way to make those marks.

[@CookingWithRy]

Really? I don't spend much time looking down there to even notice it.