Hi Gen, thanks for the response but I could do with just a tiny bit more information if possible (I know I'm getting a free masterclass here, but I gotta ask).
I've lit and loaded my charcoal, both vents are open and the temp is nice and hot. If I want to bring the heat down a bit to cook my rotisserie chicken, which vent(s) do I close first? Top, bottom or a combination of the two? Or do I half close the bottom and then do all my adjustments using the top only?
Hi Gen, thanks for the response but I could do with just a tiny bit more information if possible (I know I'm getting a free masterclass here, but I gotta ask).
I've lit and loaded my charcoal, both vents are open and the temp is nice and hot. If I want to bring the heat down a bit to cook my rotisserie chicken, which vent(s) do I close first? Top, bottom or a combination of the two? Or do I half close the bottom and then do all my adjustments using the top only?
'What bbq?' has been the question I've asked myself almost every day for a year now!
Kettle it is, but do you really need to go premium, is the diffuser plate worth it? I would do anything GT tells me when it comes to this!
“cockwomble waffle”, well put!🤣