This was an interesting video because of Jeremiah taking the Venom up to 550 degrees. I tried it with my recently purchased Venom and it's not easy to get it that high. Requires a lot of lit charcoal and some time. As mentioned by Bamakettles, it's easier to open the bottom "draft door" and use the kettle as a regular grill for high temp cooks. I am finishing up a pork butt on the Venom now. Happy to say the Venom has done a good job keeping temps at 250 and then 225. I did an all night cook and woke up a couple times during the night to check the temps. The Venom stayed within a few degrees of where it was set.
If temps start to go over the setting, is there an alert to close up the damper? Does the system work better directly under a slow n sear or across from it? How's the console respond to degreaser and cleaners or just plain water? Does it have to be removed everytime there's a deep clean? Also any plans to have a righty version? I prefer the ash catch and one touch handle on the right side of the bowl but looks like this requires those to be on the left side.
I bought a Venom a few weeks ago and have been experimenting with it. To answer your questions, the fan shuts off if temps go over setting. This is equivalent to having the bottom dampers closed. I have not seen an alert to change the top vent setting other than the top vent setting alert when first starting the cook. The fan seems to blow air into the bottom vents fairly equally and the Venom has worked for me with charcoal loose on the bottom grate and in my slow and sear style charcoal corral. NOTE: It is important to light an appropriate amount of charcoal based on the temp you want. Light just a few pieces in one corner of the charcoal if you want low and slow temps or the grill will go over temp and it takes time for the Venom to bring it back down. Spider Grills says the venom has not had problems with rain during their testing but I would be hesitant to use water around an electronics device. There are ports for the probes and electric cord that I doubt are waterproof.
Fun video, but really no need for a fan or controller for a burger or steak cook IMO. With the lid off for most of the cook the controller is getting ambient temp readings from all over the place. Neat product, best used for a cook that requires stable temps like low and slow or roasting in an oven I would say.
You can totally leave the Venom off for cooks like that. The draft door acts like the bottom vents of your weber. But it's still fun to use the fan to help get the fire ramped up.
