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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.
My settings for 250º are pretty close to his but starting to shut down the vents within 30 or 45 seconds of lighting would be lights out for my fire maybe using alcohol is the difference still I would imagine the available oxygen would be used up real fast. I don't even try to regulate the events until at least 10 minutes have passed but there many roads to most destinations.Gerhard
Grandpas Grub said:
Please, Calibrate your dome thermometer, if you don't know how, ask.
There are many ways to reach any given temperature and any method is fine. I tend to use the lower vent for course temperature control and the DFMT to fine tune the final temperature.
Hopefully the following will give new users a head start in learning to control and stabilize their egg.
The following are settings on my Large. The setting for my medium, small and mini settings will vary somewhat.
A stable clean burn can be seen by looking at the dome pictures below. You want a clear or light blue smoke coming out of the egg.
265° Using 1/16” open lower vent
315° Using 1/16” open lower vent
The following have a larger lower vent opening
I need to open the lower vent to go higher. 450°