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WEBER TURKEY - Open or closed lid openings?

oakjoan Nov 23, 2006 09:49 PM

I have scoured the Weber website and cannot find any info about closing or leaving open the holes in the lid. I know you leave the bottom ones fully open.

I will need to know in the next 45 minutes.


  1. m
    melly Nov 24, 2006 03:20 AM

    My DH grilled a turkey. It's probably too late...but he left the holes open on top and the turkey was perfect!

    1. e
      Evan Nov 23, 2006 11:23 PM

      Bottom vents are the most effective at feeding oxygen to the coals. Top vents are the most effective at letting out smoke and fumes. If you close either one, then there won't be good airflow through the kettle.

      Generally I'd say leave the top one wide open, and only close the bottom one partially if the grill is running too hot.

      In general, I don't close either one until my grilling is done and I want to kill the coals, at which point I close both.

      1. yayadave Nov 23, 2006 10:30 PM

        "The poster indicated the best results are from leaving the top vent open, and slightly closing the bottom if you want to slow down a too-hot kettle."
        This is the truth.

        In practice, I think I have never had to close the bottom vents even a little.

        Now why can't I find some verification of this from Weber sources?

        2 Replies
        1. re: yayadave
          oakjoan Nov 24, 2006 05:51 AM

          I saw it on a Weber site (or in the booklet that came with the bbq) about leaving the bottom vents open completely. I don't know how or where I found it - on that site. There are so many options to click on.

          1. re: oakjoan
            yayadave Nov 24, 2006 11:22 AM

            That's what I think, too. I know I musta seen it somewhere. But I could not find it to point to and say "There it is!"

        2. toodie jane Nov 23, 2006 10:16 PM

          As someone replied to me in an old BBQ thread, partially closing the top vents will sometimes cause ash to settle on the food, with a nasty gritty texture. I find this to be true.

          The poster indicated the best results are from leaving the top vent open, and slightly closing the bottom if you want to slow down a too-hot kettle.

          But be careful. Our old Weber had manual vents on the bottom. We finally replaced it with the kettle with the ash-catcher on the bottom, so you have to regulate the bottom vent with a sliding lever. Impossible to see just how "open" the bottom vent is. I killed the coals for our pre-holiday turkey last week and had to start an emergency chimney of coals to add. What a pain. The lever was not at "closed" position, but the vent WAS. d-oh!

          1. ChinoWayne Nov 23, 2006 09:59 PM

            You use the opennings in the lid and the kettle to regulate airflow (the amount of oxygen reaching your coals). The more airflow, the hotter the coals will burn. I always smoke with them open.

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