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Hi All, I know this is an old thread (originally) but I was stoked to find it. I always seem to need my lower vent MUCH wider on my XL egg. I'm really confused. I just cleaned all the ash out of the bottom, so I don't think that should be impeding airflow. I seem to be going through a ton of lump and my fire keeps going out on overnights even with a much more open setup than this. Any other ideas? My Egg is on an outside patio and the bottom is enclosed, will still air require a much wider vent (2-3") to pull air and hold temp? Calibrating the thermo today but it can't be off by THAT much! I really appreciate getting great feedback from the folks here, I love cooking on the Egg, but I must admit to feeling some frustration and unrealized expectations. Cheers all -B_B
A few variables need to be taken into consideration. I'm an XL owner and just did a brisket at 250 for 17 hours. Lower vent was about 1/8-1/4" open and DFMT holes were half open. I think the main variable is how you are lighting your egg. When you light it, how long are you leaving the lid open before closing the dome? I use starter squares and wait until they born out before closing the dome. 1 square in the middle for low temps, 2 squares at 3 & 9 for midrange (300-400) 3 squared at 11, 4, & 8 for high temps. Then I close the lid with DFMT off and bottom vent wide open. When I get to 50 degrees from my temp, I start closing things down. Bottom vent to half closed and DFMT on but wide open. Temp will drop, but then restabilize. Adjust until you get there. The key is also to be patient. Allow the egg to remain stable at your desired temp for at least 10 minutes before cooking. Also, if using an indirect setup, heat the stone or platesetter up with the egg. If you forget, put in the indirect piece and let the egg come to temp. Don't mess with the vents. It takes a lot of energy to heat the ceramic to equal the dome temp. It will get there. The indirect piece will drop your dome temp by 50 degrees or more depending on the temp of the piece when it goes into the egg.Hope this helped.