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Temp controll... bottom vent does nothing now ?? Please advise

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cswann821
cswann821 Posts: 6
in EggHead Forum
Hi all... having issues and need advise. I have an XL BGE. I've done about 5 cooks on it now and at least 3 of them have issue free. I noticed that recently the bottom vent isn't doing anything in terms of temp control. When I first started using her I would have the top slider vents cracked at about 25%open...and then I would use the bottom vent to adjust..and from 1/4" to 1/8" opening for slow  long smokes..easy. 
BUT now it seems I have to not only have the top vents all the way open...I have to slide the whole circular portion to adjust the temp. Bottom vent doest seem to change the temp much open or closed?????????

Ideas?

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  • cswann821
    cswann821 Posts: 6
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    Oh and I have cleaned the egg out 2 times now with the shop vac, within the 5 cooks I've done. Perhaps the ceramics setting are incorrect? Bottom vent openings are aligned.
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  • Hotch
    Hotch Posts: 3,564
    edited November 2015
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    Have you cleaned out all of the ash? Even behind the fire bowl?
    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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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
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    How long are you waiting to see a change in temp?

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • WeberWho
    WeberWho Posts: 11,030
    edited November 2015
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    Is the fire box aligned with the lower vent? Did you let the fire get close to temp with the dome open before closing the lid and adjusting vent temps? Maybe the fire went out with such small air openings from the start
    "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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  • Legume
    Legume Posts: 14,627
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    Are you trying to increase or decrease the heat? In general, top or bottom, whichever restricts the airflow more will control the temp.

    if you're trying to run 300 or higher, just take the top off.  I have an XL and for me, 300-325 is top either off or as open as you can make it and bottom maybe 1/4" open.
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  • WeberWho
    WeberWho Posts: 11,030
    edited November 2015
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    Too be honest I don't use the top daisy wheel anything over 300 degress. Just an extra step in my opinion. I go topless with turkeys. I control the heat with only the lower vent
    "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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  • Jeepster47
    Jeepster47 Posts: 3,827
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    WeberWho? said:
    ... I go topless with turkeys. ...
    @WeberWho? ... Hmmm ... the picture that brings to mind will be hard to forget.  Thanks for the chuckle this morning.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • swordsmn
    swordsmn Posts: 683
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    For low/slow: Are you lighting in one spot (center), lower wide open, dome open till you are sure its going?  DFMT OPEN but close to a dime thickness when ur maybe  75-100 degrees from ur low/slow temp THEN cclose that lower to two fingers open or less.  Practice till you get ur style down.  
    LBGE, AR.  Lives in N.E. ATL
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  • WeberWho
    WeberWho Posts: 11,030
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    Jeepster47 said:
    WeberWho? said:
    ... I go topless with turkeys. ...
    @WeberWho? ... Hmmm ... the picture that brings to mind will be hard to forget.  Thanks for the chuckle this morning.
    I definitely thought about re-wording it but than thought, nah.   
    762.jpg 32.2K
    "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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  • Legume
    Legume Posts: 14,627
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    I really didn't need to see that.
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  • swordsmn
    swordsmn Posts: 683
    edited November 2015
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    Oh my!  Do not post a stuffing recipe....
    LBGE, AR.  Lives in N.E. ATL
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  • blind99
    blind99 Posts: 4,971
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    @WeberWho? Dear god...
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • danv23
    danv23 Posts: 953
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    I used to have airflow problems too. Not anymore.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Jeepster47
    Jeepster47 Posts: 3,827
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    Up until a few days ago we had warm weather here in the Midwest.  The egg would hit temp in a reasonable amount of time.  Then the wet, cold weather hit.  The egg and the lump absorbed both the moisture and the cold.  Start up times are longer ... even with the top and bottom vents wide open.  Once up to temp, everything acts the same.

    Suggestion ... over on the right side of the posting list, click on your forum name ... up near the top along the right side, click on <Edit Profile> ... along the left side you'll see <Signature Settings>, click on it ... in the signature block type in your location and the size egg(s) you own.  That will help folks give better feed back by knowing what and where you're egging.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • fishindoc
    fishindoc Posts: 212
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    IF you really want control, get the DigiQ. Its expensive but awesome. I set mine for whatever temp I want, light the fire and go do something else. It keeps the egg at the temp I set indefinitely, of course provided there's charcoal. Go to BBQGuru.com. The people there are really helpful too
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  • Steve753
    Steve753 Posts: 140
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    Another thing you can do is get a KickAsh Basket. It holds your lump, and before you cook the next time, just shake it over a trash can and all the ash falls out. I then use a shop vac she clean out the bottom of the fire box. It's an easy way to keep the airway flowing (and controlling your temperature).
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
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    Steve753 said:
    Another thing you can do is get a KickAsh Basket. It holds your lump, and before you cook the next time, just shake it over a trash can and all the ash falls out. I then use a shop vac she clean out the bottom of the fire box. It's an easy way to keep the airway flowing (and controlling your temperature).
    Steve, your spot on about the Kick Ash basket! They are worth every penny. :)

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Legume
    Legume Posts: 14,627
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    So, any update @cswann821 ?

    lots of good thoughts here.  I would suggest wait on a controller until you can manage temps manually.  Also, XLs don't usually have airflow probs, so kick ash or other high airflow may be nice, but not as helpful as with other sized eggs.
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