It looks like you're new here. If you want to get involved, click one of these buttons!
RICHIED777 said:Was the bottom vent open or closed?
Was the bottom vent open or closed?
tyenic1 said:So did you have the lower vent completly closed?
So did you have the lower vent completly closed?
Skiddy, it's worse if the gap is big enough for a cat to get out - if you're into kittyq. Not quite my cup of tea :-&
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX
With my bottom vent wide open -- and my top vent totally closed, my egg will level off right at 300 degree dome temperature. This is a function of all my egg's air leaks. When i first installed my Rutland gasket this temperature reading was 275 degrees. My Rutland has a damaged area right under the hinged area about five inches long. I think it's all about getting aquainted with each person's egg. There are many ways to control it..
Flint, Michigan. If the lead bullets don't kill you, the leaded water will.
Mama Roneck said:
I agree with all about either vent controlling temp, but what about controlling humidity? My guess (no empirical evidence to support it!) is that a nearly closed daisy wheel would allow the egg to retain more moisture, which is desirable on low and slows, and not so desirable for roasts (chicken, leg of lamb, etc). So on roasts I try to leave the DW mostly open and control temps with the slider, and the reverse for ribs, butts, briskets, etc.I willing to be proven completely wrong about this. Engineers of the forum, I await your comments!
And moisture is evaporating off the food. I have a hygrometer in the shop. I'll check the relative humidity next time I cook something and see if we can resolve this mystery with some motherflippin' science.