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Stoker and Daisy Wheel

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Blassiter
Blassiter Posts: 195
in EggHead Forum

What is the authoritative response to how much the daisy wheel should be open during a slow and low cook when using the Stoker? Completely closed or barely open?

LBGE - 2/12/2015

Chesapeake, VA

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  • DoubleEgger
    DoubleEgger Posts: 17,186
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    I had my smokeware cap barely cracked upon when I used my stoker on its maiden voyage and it worked like a champ. 
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  • Adrock
    Adrock Posts: 93
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    i will second what @DoubleEgger has to say here.  Only a couple cooks under my belt with the stoker but all has worked as advertised
    Victoria, MN
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  • lkapigian
    lkapigian Posts: 10,766
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    Barley cracked just like you would without the stoker like @DoubleEgger says- Don't install the fan right away, get it close and settled then install- I would not even turn it on until your food is on and it is stable
    Visalia, Ca @lkapigian
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  • 4Runner
    4Runner Posts: 2,948
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    I barely open the top vent. However, unlike what @lkapigian posted, I light one smal spot in center and then immediately turn it over to the Stoker.   Yea it overshoots at first but by the time I'm ready for the meat, it's nice a stable.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Hungry Joe
    Hungry Joe Posts: 1,567
    edited March 2015
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    Barely open also, I have a guru and sneak up on the temp just like when I'm cooking with out it. If I'm looking for 250 I start at around 225, it will over shoot then I just bump it up to 250 on the guru.

    Also, I always clip my pit probe to the BGE thermometer stem because I always cook by dome temp.

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  • Fireman_Joe
    Fireman_Joe Posts: 298
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    Barely open
    Gambrills,Maryland

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  • lkapigian
    lkapigian Posts: 10,766
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    4Runner said:
    I barely open the top vent. However, unlike what @lkapigian posted, I light one smal spot in center and then immediately turn it over to the Stoker.   Yea it overshoots at first but by the time I'm ready for the meat, it's nice a stable.  
    I'll have to give that a try- Was worried about chasing the temp
    Visalia, Ca @lkapigian
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  • Carolina Q
    Carolina Q Posts: 14,831
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    According to the guy I talked to at bbqguru, top vent opening doesn't really matter. You are concerned with airFLOW, not just exhaust. 

    Also, I always light the lump in four places regardless of whether I'm using the guru or my target temp. It never gets hotter than airflow allows. Never ran out of lump either. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hotch
    Hotch Posts: 3,564
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    Listen to the fan. It will tell you when it is getting choked down by the DTMF setting. Then open the DTMF a little more and the fan will speed up. Stoker works when the fan can move air.

    I also set the Stoker, light the Egg, and forget it. My blower probe is always at the grid (protein) level. I don't care what the dome is, the temp at grid is my concern. In using the Stoker Log software I track both the Dome and grid.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • 4Runner
    4Runner Posts: 2,948
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    lkapigian said:
    4Runner said:
    I barely open the top vent. However, unlike what @lkapigian posted, I light one smal spot in center and then immediately turn it over to the Stoker.   Yea it overshoots at first but by the time I'm ready for the meat, it's nice a stable.  
    I'll have to give that a try- Was worried about chasing the temp
    I read about this or saw it on YouTube or something....might have been a Rock video.  Anyway, the idea is the Stoker "learns" based on how the temp is fluctuating and therefore the longer it is in control the better it is.  Don't know if this is really the case or not but I do know my cooks with the Stoker are stable.  Also, all my big temp swings happen prior to throwing on the meat.  Give it a try on your next cook.  I typically get started at least an hour before I plan to add the meat.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Lmidkiff
    Lmidkiff Posts: 442
    edited April 2015
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    i like mine almost all the way closed. 
    McKinney, TX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Just for the hell if it, I've done entire cooks with the daisy wheel completely closed. It doesn't matter unless the temp you want to hit causes the fan to run 100% of the time, then you need to open it.  That's typically over 275F.  Depends on leaks and your fire.
    ______________________________________________
    I love lamp..
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  • Blassiter
    Blassiter Posts: 195
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    Thanks everyone. Will be cooking pork butt on Saturday so I will let you know how it goes. 

    LBGE - 2/12/2015

    Chesapeake, VA

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  • 4Runner
    4Runner Posts: 2,948
    edited April 2015
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    @lkapigian - I just started a short rib cook and here is my graph on fire startup.   You can see the blower on from below 120 and stay on until about 210...it starts to blip a bit in anticipation of reaching my target temp of 225.  Not much overshoot at all.

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • UCFFAN
    UCFFAN Posts: 38
    edited April 2015
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    Whoa.... Love the graph there 4Runner! What's your technology? I'm using Digique. I always set my probe on the pit versus on the dome thermometer. I have great experience with the DQ.... Very stable and always on target. One thing I've learned is to allow the egg to get to temp and stabilize before stuffing it. Once the entire mass of that green baby is up to temp the DQ takes over and nails what ever setting I have it on.... even up to the 400-500's. Big advantage of the graph capability would be to watch trends late in a cook if your running out of fuel. Course I've NEVER run out .... but it could happen. Very cool!
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  • lkapigian
    lkapigian Posts: 10,766
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    Thank @4Runner will be doing another Overnighter this weekend- think I've got my PitPal issues addressed, will give your method a try....Funny thing last week I did a Butt and for some reason my stoker wanted to run away , caught it @ 375 as I was laying in bed ( glad I didn't fall asleep, no idea why it took off like that when SP was 225, resaved my blower assignment worked like a charm after that
    Visalia, Ca @lkapigian
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  • mahenryak
    mahenryak Posts: 1,324
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    @Blassiter I do see a Smokeware Chimney Cap in your future... Not a necessity, by any stretch, but definitely an upgrade from the daisy wheel--at least IMHO.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • 4Runner
    4Runner Posts: 2,948
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    @UCFFAN - Stoker and running StokerX app on my Mac.  My probe is on the grate.

    @ikapigian - that is weird.  Mine has been running smooth since 8:30 this morning.  Good luck. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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