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temp. control

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dougemsmacks
dougemsmacks Posts: 152
edited November -1 in EggHead Forum
I am not sure but I have done food at 350º with the bottom vent only 1/4 open and the daisy open, top closed. Mixed results on the food

Tonight I had the bottom open 1/2" and the daisy open with the top about 1/4 open and i still ran 350º.

Tenderloin was for dinner and I pulled it at 158º no pink , very juicy and tender.

Now the question is, the amount of airflow is different between the 2 settings. Is this a fluke or is it part of the learning curve? Being new is the volume of air flow as important as the temp.? Am I way off base?

help would be appreciated and thanks in advance.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    There are a lot of factors with the air flow feeding the lump.

    Bottom vent can be closed almost tight and DFMT opened wide. DFMT can be almost closed and bottom vent a bit wider open and you can result in the exact temp.

    I have found if the lump in the egg consists of smaller pieces of lump I have to have the bottom vent 1/2 to full open and DFMT slider 1/3 open, petals full open and I can only get to 350°. Once the air finds a few paths from the grate up through the lump the temp will climb.

    If my bottom vent is much more than 1/2" open I pretty much have to check on the egg temp every 15 - 20 minutes. At some point in time the lump will find more air and the temp will spike.

    You will learn your settings and will generally know where to set vents for a given temp. Most of the time you will be very close.

    GG
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  • stike
    stike Posts: 15,597
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    re: "Bottom vent can be closed almost tight and DFMT opened wide. DFMT can be almost closed and bottom vent a bit wider open and you can result in the exact temp. "

    i have said this many times here. if you can get anyone to believe you( i can't), you are a better man than i, gunga din.
    ed egli avea del cul fatto trombetta -Dante
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  • dougemsmacks
    dougemsmacks Posts: 152
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    I believe it! That's why I am asking.
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