[
    {
        "role": "user",
        "content": "I%27m%20smoking%20boston%20butt%20in%20weber%20kettle.%20I%20have%20bottom%20vent%20at%2020%25%20open%20and%20top%20vent%20at%2075%25%20open.%20it%20is%20a%20windy%20day%20and%20lid%20thermometer%20showing%20290%2C%20seems%20a%20little%20too%20high."
    },
    {
        "role": "assistant",
        "content": "Yep \u2014 290\u00b0F is definitely a bit hot for smoking Boston butt. You\u2019re aiming more for somewhere between 225\u00b0F and 250\u00b0F for that low-and-slow flavor and tender texture. ([meatsmokinghq.com](https://www.meatsmokinghq.com/pork-butt-on-a-weber-kettle-how-to-smoke-pork-shoulder-for-pulled-pork/?utm_source=openai))  \n\nHere are some tweaks you can try to bring it down, plus tips for windy conditions, and what vent settings tend to work better:\n\n---\n\n## 1. What\u2019s the right temp?\n\n- Smoking a Boston butt works best in the **225\u00b0F\u2013250\u00b0F** (107\u00b0C\u2013121\u00b0C) range. ([meatsmokinghq.com](https://www.meatsmokinghq.com/pork-butt-on-a-weber-kettle-how-to-smoke-pork-shoulder-for-pulled-pork/?utm_source=openai))  \n- If you go closer to 275\u00b0F, you\u2019ll speed up the cook but risk the outer \u201cbark\u201d getting too dark and the inside possibly drying out. ([meatsmokinghq.com](https://www.meatsmokinghq.com/pork-butt-on-a-weber-kettle-how-to-smoke-pork-shoulder-for-pulled-pork/?utm_source=openai))\n\n---\n\n## 2. Are your vents set right?\n\nWhat you\u2019ve got now: bottom vent **20% open**, top vent **75% open**.\n\n- That top vent is pretty open. For smoking, many guides recommend keeping the **top vent mostly or fully open** to allow smoke and airflow out. But most temp control should come from the **bottom vent**, since that controls how much oxygen reaches the fire. ([eathealthy365.com](https://eathealthy365.com/smoking-on-a-weber-kettle-your-complete-step-by-step-guide/?utm_source=openai))  \n- Bottom vent at only 20% means it\u2019s pretty restricted. That might help *lower* temp, but combined with lots of lit coals (or wind feeding the fire), it\u2019s not always enough. ([exploringbbq.com](https://exploringbbq.com/how-to-hold-temperature-weber-kettle/?utm_source=openai))\n\n---\n\n## 3. Wind\u2019s effect & what you can do\n\nWind is absolutely a wild card:\n\n- Wind forces more oxygen into the fire (especially through any vent), causing a hotter burn. ([exploringbbq.com](https://exploringbbq.com/how-to-hold-temperature-weber-kettle/?utm_source=openai))  \n- It also cools surfaces, throwing off dome thermometers. So your *actual* internal grill temp might be even higher than what the lid gauge shows. Using a grate-thermometer (or probe in the cooking zone) helps. ([exploringbbq.com](https://exploringbbq.com/how-to-hold-temperature-weber-kettle/?utm_source=openai))  \n\nTo combat that:\n\n- Move your kettle to a more sheltered spot (next to a building, behind a fence, etc.) so wind isn\u2019t blowing into the bottom vent directly.\n- Reduce airflow by partially closing the top vent *slightly* (but not too much\u2014closing it too far chokes the smoke and ruins flavor) if needed. ([meatsmokinghq.com](https://www.meatsmokinghq.com/whole-chicken-weber-kettle-how-to-smoke-a-bird/?utm_source=openai))  \n- Clean out ash buildup so vents work properly. ([eathealthy365.com](https://eathealthy365.com/smoking-on-a-weber-kettle-your-complete-step-by-step-guide/?utm_source=openai))\n\n---\n\n## 4. What adjustments I\u2019d make\n\nGiven your current settings (bottom 20%, top 75%), here\u2019s a plan to bring you down to ~230-250\u00b0F:\n\n1. Close the **top vent** from 75% down to maybe **50-60%** to reduce escape airflow (that slows the fire a little). Keep it from fully open, but don\u2019t choke it.  \n2. Pull back the **bottom vent** a bit \u2014 from 20% maybe down to **15-18%**, or just slightly close it. That reduces oxygen feeding the fire.  \n3. Let things stabilize for **10-15 minutes** before making another adjustment. Charcoal/grill takes time to respond. ([exploringbbq.com](https://exploringbbq.com/how-to-hold-temperature-weber-kettle/?utm_source=openai))  \n4. Use a water pan under (or next to) the meat to help catch drips and moderate temp swings. Vapor helps smooth out spikes. ([eathealthy365.com](https://eathealthy365.com/smoking-on-a-weber-kettle-your-complete-step-by-step-guide/?utm_source=openai))  \n\n---\n\n## 5. Long cook stuff\n\n- Be ready to add fuel or lit coals if temp drops too much after several hours.  \n- Watch internal (meat) temp rather than only the grill temp. Boston butt is usually done around **195-203\u00b0F**, or when probe goes in like butter. ([thekitchenpursuits.com](https://thekitchenpursuits.com/how-do-you-cook-a-boston-butt-on-a-weber-grill/?utm_source=openai))  \n\n---\n\nIf you want, I can help you dial in exact vent settings for your size of kettle and how windy it is right now \u2014 numbers that work well in similar conditions. Want me to map that out?"
    }
]