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In my limited experience, it seems that adjusting the daisy wheel slits to a more closed position actually raises the temperature.
My theory is it is a temporary spike due to hot air not being able to leave as easliy.
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you can control the egg with either or both.i generally make the big moves with the lower vent when i light it, and dial in with the daisy.daisy is just easier to see and the relative differences are more apparent (to me)
Perhaps a different spin on Richard's question.Which control has the biggest effect on temp? For example - use the lower vent to "macro" changes and the daisy wheel for "micro" changes.I probably need to do the experiment my self as I feel like I'm guessing right now.Bottom Open + Top Closed = ??? tempBottom Closed + Top Open = ??? tempBottom 1" open + Top daisy full open = ??? temp... you get the idea.Anyone done this yet?
The key is small changes. Do not chase the temp. Make small adjustments and wait. Minor variations in temp over the long cook time will not hurt the meat.
I did some ribs this weekend (first slow and low on my new egg) and once it stablized at 235 degrees i left it alone and did not have to make any adjustments for the first three hours, until it was time to increase the temp to 250. I had slight variation for plus or minus 5 degrees.
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Stike always had the best explanations. Not much more to add to it than that.
I use both, but I am not so picky that I mess with my Egg to get it exactly dialed in. +or - 5 degrees is usually close enough, sometimes even +or-10. This isn't rocket science or brain surgery. Everybody always talks about 250 for low and slow like its a magical number. You can't tell me that 255 or 260 would make any noticeable difference in either taste, mositure or time in an overnight cook. Heck, last night for my Italian Sausage I was shooting for 350, but Mrs. G got me busy planting some more flowers and herbs and when I went to cook we were at 400. Close enough for me and came out just fine. I think I rambled off the topic. Listen to Stike....he knows what he's talking about.
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mickey, the lower vent isn't needed for any cooks less than 300 either. as long as you use the daisy.(see my point?). since my egg is on the ground, it's the lower vent that i dfon't bother with. i kick it open with my foot, and just toss the daisy on set to whatever temp i want, then walk away.doesn't make me 'right'. just one way to skin the cat.the point is, you don't need both to control temps, but you sure need one.
Stike I think I learn more from you than any one other person. Thank you, never thought of that. But mine are in the air and just the bottom works fine and easy for me.
Neither has a greater effect. Whatever comes in the lower vent has to go out the top, and it can't come in faster than it goes out (or go out faster than it comes in).I've use te garden hose analogy. Air is a liquid in a way. With a hose, you can ci trol it with the tap or the nozzle, or both. You can turn it on at the tap about as much as it needs. Then fine tune with the adjustable nozle endYou cant get more to come out the end unless you open up the tap. You can shut it off with either end. You could control the exact amount from the tap if you really wanted to, but the nozzle allows finer adjustment and is right there in front of you.Some folks dont even use the nozzle and control it just from the tap, unless they need a slow trickle. Even then, you dont need the fine control eitherIt's not possible to let out smoke more without changing the temp by allowing quicker exhaust, because quicker exhaust means more air in, and that means higher temps
What about pinching the hose to stop the flow?