Tip Top Temp Controller and a brisket (a few pics)

lousubcap

First up-I have always run w/o any controllers as I spent many a sleep interrupted night learning how to dial it in. (Helps to be old as the interruptions were not BGE related:) ). @RRP mentioned the TTT - got one this past week and for the $ ($30) it is all you need.  Held temp w/in 20*F and just let the cook cruise along.  It quickly responds to opening the dome and the given temp drop with the influx of air but recovers in short order.  
Ran a brisket cook as the initial test run and the bottom-line is "it works".  FWIW-

And the fork placement was intentional.  

blind99

How do you set the temp with it?   Also, how do you have it attached to the egg? 

Mattman3969

Brisket looks good Cap!!  How was the bottom vent set?

lousubcap

Following up to @blind99 and @Mattman3969 - Regarding attaching to the BGE, included with the purchase is a piece of silicon tape that you wrap around the chimney and TTT.  Then use the included band to hold it all in place.  Their website (http://tiptoptemp.com/) gives more detail. 
Regarding setting the temp, I dialed in my desired temp (around 250*F) using my normal bottom vent and DFMT settings.  Once stable, I replaced the DFMT with the TTT.  Set the dial at #5 and watched to see how things would go.  Basically left the setting there for the whole time. 
In addition to the info about setting temp on the website, they send along a more detailed table and explanation.  Unfortunately there are inconsistencies in what is provided so I just picked the middle setting and it worked out. 

fishlessman

lousubcap said:

Following up to @blind99 and @Mattman3969 - Regarding attaching to the BGE, included with the purchase is a piece of silicon tape that you wrap around the chimney and TTT.  Then use the included band to hold it all in place.  Their website (http://tiptoptemp.com/) gives more detail. 
Regarding setting the temp, I dialed in my desired temp (around 250*F) using my normal bottom vent and DFMT settings.  Once stable, I replaced the DFMT with the TTT.  Set the dial at #5 and watched to see how things would go.  Basically left the setting there for the whole time. 
In addition to the info about setting temp on the website, they send along a more detailed table and explanation.  Unfortunately there are inconsistencies in what is provided so I just picked the middle setting and it worked out. 

when you get temps dialed in, put the temp controller on top, open the dial til the flapper is just barely touching closed, and open the lower vent by a third or more, then tune in the controller and it will hold all night

logchief

I'll have to take a look at that.  Brisket sure looks great

lousubcap

@fishlessman- thanks for the tutorial.  Makes sense to me.  I will go that route on the next low&slow.

RRP

Back when I bought my TTT they were not including that piece of tape, but seeing I use a SmokeWare I merely put my TTT inside the neck and it stays put.

SGH

When I pray to brisket Gods, I think I now know who it is that ignores me Mighty fine looking grub brother. Glad that you like the new controller my friend. 

lousubcap

@SGH- you have forgotten more about brisket than I will ever know.  But it turned out real well and again cooked at around 0.75 hrs/lb -with about 260+/- on the dome.  Don't know about these hi-speed cows these days.  Maybe been communicating with the buffalo? 

BYS1981

Looks good.