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How do you control your temp?
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xiphoid007
Posts: 536
I've noticed a lot of new names on the forum lately. I thought this might be a good thread to help everyone out. Maybe even teach the experienced folks a thing or two.
I use the daisy wheel primarily when 350 or higher. I will occasionally use the bottom door for my 250 cooks, but I've found if I start less charcoal at the beginning, I can easily maintain 250 with just the wheel. I do have the HiQue grate, which I think helps significantly as well.
I've heard others using smokeware, just the bottom, all the fancy thingamajigs, how do you do it? What tips and tricks can you share?
I use the daisy wheel primarily when 350 or higher. I will occasionally use the bottom door for my 250 cooks, but I've found if I start less charcoal at the beginning, I can easily maintain 250 with just the wheel. I do have the HiQue grate, which I think helps significantly as well.
I've heard others using smokeware, just the bottom, all the fancy thingamajigs, how do you do it? What tips and tricks can you share?
Pittsburgh, PA - 1 LBGE
Comments
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I only use the wheel when I do 250 degrees, otherwise I don't use it at all. KISS
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I have Kick-Ash baskets in both the Small and Large, but otherwise I'm the opposite of you: I leave the Daisy wheel off for most cooking, put it on with the petals open for low-und-slows (and fine-tune with the bottom door). I believe that, at low temps, fresh air can enter the egg at the top, but I can't prove/disprove this.
My biggest mistake as a beginner was constantly fiddling with both the top and bottom. The temp will ultimately depend on the smallest opening, just use one or the other to control the temp, and learn quicker.
_____________"In the twinkling of an eye, I found myself without an office, without a seat, without a party, and without an appendix." - Winston Churchill
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350 and above - no Daisy Wheel, bottom vent only.
Below 350 bottom vent to get temp close, Daisy Wheel to dial it in and maintain.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
The bottom door is 'the gas' and the daisy wheel is 'the brake'
For me, once I learned to bring the temp up REAL SLOW ... temp control became very easy.
I control the temp, it does NOT control me.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
SoCalTim said:The bottom door is 'the gas' and the daisy wheel is 'the brake."Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
If it's a real long (over 8-20 hrs) L&S &/or overnight I'll use the Stoker. Anything and everything else I go manually using the lower vent and Smokeware. More often than not if my pit target temp is 375℉ or higher I'll remove the Smokeware top and just regulate with the lower vent.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I rarely use the DFMT. Only for lo n slo and I doubt it's needed for that. Airflow is airflow and if I can limit it with just the bottom vent, I'm happy. In the old days, I understand there was no DFMT.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
It's a garden hose. You can control it at the hose bib (lower vent) or nozzle (daisy)
doesn't matter if one is wide open, because the other can control it anyway[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Thanks for posting.
When smoke is burning clean I close the lid and as the egg approaches the desired temp, usually within 30 to 50 degrees I place the DFMT with the petals fully open and then dial it in to settle at desired temp.
Recently picked up a Smokeware cap, now it goes on instead of the DFMT.
I have been dialing in the top (using the breaks) and also backing off on the gas (sliding the bottom vent usually half way to a quarter closed depending on the temp).
Overnight cooks, about a quarter inch open on the bottom and the top tweaked in to hold temp in the range of 225 give or take.
For fast and hot, wide open on the gas and no cap.Bloomfield Hills, MI | LGBE : AR R & B Oval Combo w/Extender and Sliding D Grid : Kick Ash Basket : Smokeware Cap : Smobot Beta -
vent+daisy wheel for < 300.
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First, I count to 10 and take deep breaths and realize that it isn't the end of the world...
... OHHHH... temp{erature} not temp{er}.
something else popped in my head when I read the title.
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