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Daisy wheel Question
Newbbqer
Posts: 78
So far I really have not had to use the daisy wheel. I'm getting ready to do a low and slow Boston butt. I'm assuming that the daisy wheel will come into play in controlling low temps. Anybody have any tips on setting the DW for long cooks and low temps?
Comments
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Try this:
http://eggheadforum.com/index.php?option=com_simpleboard&func=view&id=746823&catid=1
I hope I did that right.
Flint, Michigan -
For around 250*, I find that that the openings on my daisy wheel are about 1/2 way and the bottom vent is about 1/3" open. If the bottom vent is set right, the DW openings can be 100% open and it still holds the temp. I'll generally set the bottom vent to where I think it will be close (but not too small to kill the fire) and slowly close down the DW opening to get it where I want.
Air has to get in and air has to get out. Temp can be controlled by restricting entry or exit.
Cooking on an XL and Medium in Bethesda, MD. -
I have to say, I don't get it. You are not the first to post this kind of comment. If I left my DW off I would be up to 1K in temp within 30 minutes. I have to control with both the top and bottom vents.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
+1 Doc. I've tried controlling with DW off and just using bottom vent and temp was all over the place. I can dial in 225, 275, 350, 550 very easily using both top and bottom vents consistently. Maybe in how I learned or its Egg specific. For me it's both vents.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Doc_Eggerton said:I have to say, I don't get it. You are not the first to post this kind of comment. If I left my DW off I would be up to 1K in temp within 30 minutes. I have to control with both the top and bottom vents.
+1 DocI agree, - for 250 my bottom is closed to about a dime width, and the top is closed, with the small holes between 1/2 to fully open
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Doc_Eggerton said:I have to say, I don't get it. You are not the first to post this kind of comment. If I left my DW off I would be up to 1K in temp within 30 minutes. I have to control with both the top and bottom vents.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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From Stike:
only truly need one damper to control the egg.
but i use it by making gross adjustments with the bottom, kicking it open or closed with my foot, and the fine tuning by dialing in at the top. my egg sits on the ground, so my daisy is easier than bending and fiddling with the bottom
it's exactly analogous to a garden hose.
just like cranking the faucet wide open, but fine tuning the water at the nozzle end.
or you can take the nozzle off and switch your attention to how open the faucet is
originally, the egg was sold with no daisy, and folks used the ceramic top (or the bottom solo, too)
one of the vents is always truly the 'one' in control.
the top is (too me) more visually easy to see and recreate settings. a while ago i got an aftermarket lower vent that was just like the daisy. for low and slow cooks i just open it two and a half holes, as it equates to almost a hundred degrees per open hole.
______________________________________________I love lamp.. -
Do you guys ever mark on your bottom vent with a sharpie to show where to close it to to obtain certain temps? Or do other factors change the placement of the vent and therefor you never know exactly where to open or close it to? I am getting my first egg this Saturday at the Texarkana Eggfest and just trying to learn as much as I can before I get it.
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I don't mark the bottom as it will fluctuate abit with size and brand of lump. On my weber gold at the cottage I marked closed, half way and fully open as u can't see the bottom vent position while cooking.
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nolaegghead said:From Stike:
only truly need one damper to control the egg.
but i use it by making gross adjustments with the bottom, kicking it open or closed with my foot, and the fine tuning by dialing in at the top.
For low and slow, I pay more attention to the bottom vent since I don't want to monitor the temp and use of the DW helps with control in windy conditions and reduces rain entry if storms pop up during the cook.
Cooking on an XL and Medium in Bethesda, MD. -
jrog74 said:Do you guys ever mark on your bottom vent with a sharpie to show where to close it to to obtain certain temps? Or do other factors change the placement of the vent and therefor you never know exactly where to open or close it to? I am getting my first egg this Saturday at the Texarkana Eggfest and just trying to learn as much as I can before I get it.
Length of cook also seems to be a variable. Often, during long lo-n-slo, I shut the vents farther and farther till they are barely open at all. But, sometimes, I find I need to open them more, which alerts me to either ash build-up (common) or a fire that is starting to die.
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gdenby said:jrog74 said:Do you guys ever mark on your bottom vent with a sharpie to show where to close it to to obtain certain temps? Or do other factors change the placement of the vent and therefor you never know exactly where to open or close it to? I am getting my first egg this Saturday at the Texarkana Eggfest and just trying to learn as much as I can before I get it.
Length of cook also seems to be a variable. Often, during long lo-n-slo, I shut the vents farther and farther till they are barely open at all. But, sometimes, I find I need to open them more, which alerts me to either ash build-up (common) or a fire that is starting to die.
And the ambient temperature, humidity, precipitation (weather) as well as the heat load in the egg (4 cold pork butts versus a plank of salmon) all factor in to where the egg settles on temp at a given vent/DW opening.
______________________________________________I love lamp.. -
Only use the bottom vent on Large or Minis. If it would make a difference between 250 and 256, so what.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@nolaegghead Are you using your French Quarter Voodoo Magic to channel @stike 's spirit? If so, very nice.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:@nolaegghead Are you using your French Quarter Voodoo Magic to channel @stike 's spirit? If so, very nice.______________________________________________I love lamp..
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jrog74 said:Do you guys ever mark on your bottom vent with a sharpie to show where to close it to to obtain certain temps? Or do other factors change the placement of the vent and therefor you never know exactly where to open or close it to? I am getting my first egg this Saturday at the Texarkana Eggfest and just trying to learn as much as I can before I get it.
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twlangan said:jrog74 said:Do you guys ever mark on your bottom vent with a sharpie to show where to close it to to obtain certain temps? Or do other factors change the placement of the vent and therefor you never know exactly where to open or close it to? I am getting my first egg this Saturday at the Texarkana Eggfest and just trying to learn as much as I can before I get it.
______________________________________________I love lamp..
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