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Going topless?
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greenenvy
Posts: 87
I've seen some mention of forgoing the daisy wheel or any kind of cover on top. Was curious to know how many do that and how it affects temp control.
Seems it would be much easier than having to tweak both top and bottom vents, but I assume the daisywheel is there for a reason, so I've used it on all my cooks thus far.
Pros/cons of going topless?
“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
Comments
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If I'm going real low and slow (below 275) I use the daisy wheel, just because it is easier for me to maintain a low temp with it on. Anything 300 or above and I am topless and just use the bottom vent to control temp with no problem.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Daisy wheel for low and slow. Take it off to grill. You have a lot of control from the bottom vents. For example....I use the wheel when im smoking ribs or brisket. It keeps the temps down and the smoke going good. Ill take the wheel off for any type of grilling or when I use the wokSt. Johns County, Florida
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@mickey is topless all day, every day.
His coworkers were pretty happy when he retired. I can't speak for Linda. -
I actually go the other way...I usually leave the bottom vent wide open pretty wide and then only control from the top.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I use a combo of both from 225-350 anything above that the top of the dasiy wheel comes offTrenton ON 1 mbge for now
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I was really hoping for something better when I clicked on this thread. :-wSlumming it in Aiken, SC.
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Yeah me too, thought the thread was about cooking without the dome on.Jeremiah said:I was really hoping for something better when I clicked on this thread. :-wGreggLarge BGE Owner since December of 2013!
Marietta, GA -
Sometimes I cook topless but the flashback is a **** on my chest hair.edit. B I t c h vanilla bi t ch es
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Some of the best ribs I ever tried in my life were from a lady named Cathy Loupe. She posted under "Cat". Special lady.Anyway, at one of the first (or maybe the first) Eggfest other than Eggtoberfest, in Waldorf MD, maybe 2001? Cathy cooked baby back ribs on a large EGG direct over the charcoal for 4-5 hours at 220 dome temp….no daisy or any controller on the top. Totally controlled by the bottom vent, and not opening the cooker too much. Man they were good. Wish I had pictures.Control the air in, and you control the air out. Pretty cool!Happy cookin.Chris
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As said: 100% TOPLESSSalado 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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I think it's awesome that you guys can get this to work. I think I'm too impatient, or maybe too worried about trying to tune within 5-10 degrees. I always use both, unless I'm going ultra high temp (and even then I leave the DFMT on, but let it hang wide open).
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
Earlier Big Green Eggs never came with daisy wheels. I only use it for low and slows. It also helps while smoking. I find it to be a pain in the arse otherwise. 95% topless."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
So does topless work just as well with the DigiQ controlling the temp?
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JohnH12 said:So does topless work just as well with the DigiQ controlling the temp?
When I got rid of my Daisy Wheels (4) I got rid of my DigiQ. I am into no stress cooking (no tops / no wires). Just smoke & fire.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. -
I just don't want to be around when @Mickey starts cooking bottomless.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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I only use DFMT for less than 300 degrees.
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@Foghorn sometimes ya gotta take the bad with the good
Sounds like I'll be joining the topless club, north of 350 at least.
Will try to post some topless pics so @Jeremiah won't feel too cheated by the clickbait title.
“your body is not a temple, it's an amusement park. Enjoy the ride.” Anthony Bourdain, Kitchen Confidential
LBGE in SATX
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Last Sunday when cooking pizza for the first time is was having issues keeping the temp around 500 with the daisy wheel so I took it off and went with just the bottom vent. It worked and was easier to maintain and I didn't have to mess with it. I am going to try it on lower temps like 300 to 450, but if going below 300 I think I will still use the daisy wheel. I will have to try it out to see if it can stay at 250 without it.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Topless for cooks above 300℉ish for the most part.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Anyone got some topless pics with temp shots? Would like to see as a guide
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Sorry
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You must have put a lot of effort into finding that pic, bravo.
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I find this thread sexist and offensive
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
=; that hurt my eyes @theyolksonyou.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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theyolksonyou said:Sorry
Saying "sorry" doesn't make it OK.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:theyolksonyou said:Sorry
Saying "sorry" doesn't make it OK.
In all honesty, I'm not sorry one damn bit! -
Can't unsee that @theyolksonyou X_XLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Why pay for a Joe Mauer jersey?"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota
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