I have a charcoal bbq that cooks amazingly well. When I close the lid for thicker cuts of meat I have 4 vents. 2 in each side, one above the meat and one near the charcoal.
I can't find any info or work out how they affect.
My GUESS is that the lower vents add oxygen to the coal making it burn hotter and the higher let the hot air out making it cooler?
I can't find any info or work out how they affect.
My GUESS is that the lower vents add oxygen to the coal making it burn hotter and the higher let the hot air out making it cooler?