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?
And rotisserie chicken I always use the 2 baskets, one on either side and set the chicken between them so it's always cooking with indirect convection heat. If I want more crispy towards the end I will slide the charcoal more under the chook. But you don't always need to - after you can roast a chicken in your fan oven without any flame, convection currents are amazing (and indeed the basis of these new fangled 'air fryers'... not that i have one... :-)
I always adjust the top and bottom vents the same, on whatever BBQ I happen to be using, figuring its way easier for my brain to remember that way than if I have to try and remember the top was two third, the bottom was half or whatever. In my experience it makes little difference really. Air goes in, air goes out. Adjust the same. Simple.
But do try it with yours, adjust it differently, see what happens, feel free to report back. All leads back to experiment on your own kit, with your own fuel. Very definitely no one size fits all here, there is no definitive formula I can give you. Hope that helps.
Right. I have a mastertouch premium, and also the anniversary model. I do have a diffuser plate and have only used it once. Which tells you all you need to know about that. I use a water pan under meat as a heat baffle if I need to keep withs damp and steady. Charcoal baskets I think are super helpful for moving the fire around, controlling the way the fuel burns, so you have a small contained fire. I am not familiar, soz, with all the differences with the premium vs the regular one. Hope that helps!
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?
And rotisserie chicken I always use the 2 baskets, one on either side and set the chicken between them so it's always cooking with indirect convection heat. If I want more crispy towards the end I will slide the charcoal more under the chook. But you don't always need to - after you can roast a chicken in your fan oven without any flame, convection currents are amazing (and indeed the basis of these new fangled 'air fryers'... not that i have one... :-)
I always adjust the top and bottom vents the same, on whatever BBQ I happen to be using, figuring its way easier for my brain to remember that way than if I have to try and remember the top was two third, the bottom was half or whatever. In my experience it makes little difference really. Air goes in, air goes out. Adjust the same. Simple.
But do try it with yours, adjust it differently, see what happens, feel free to report back. All leads back to experiment on your own kit, with your own fuel. Very definitely no one size fits all here, there is no definitive formula I can give you. Hope that helps.
Brilliant - why didn’t anyone explain it that simply before 🤷♂️
Well, don't tell everyone, but sometimes I think people like to make things more complicated than they need be...
'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!
Right. I have a mastertouch premium, and also the anniversary model. I do have a diffuser plate and have only used it once. Which tells you all you need to know about that. I use a water pan under meat as a heat baffle if I need to keep withs damp and steady. Charcoal baskets I think are super helpful for moving the fire around, controlling the way the fuel burns, so you have a small contained fire. I am not familiar, soz, with all the differences with the premium vs the regular one. Hope that helps!
“cockwomble waffle”, well put!🤣
🤣❤️ just a good word really
Trying to get that into a conversation at work over next few days
😂😂😂 well, keep me posted on that