We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
It also depends on how much lump is burning when you decide to change the vent. I'll start my fire with vent wide open, and after the fire gets going, I'll adjust my vent to what I think should be right for, say 350. If the fire is large by the time I adjust the vent, I'll make the opening much smaller. If the fire is not so large, I'll adjust the vent to say half way. So it is about air flow, humidity, etc. but also about the quantity of charcoal lit... IMHO.
I built my own pit controller using Auber PID controllers. I bought 3 PIDS, one for the Pit controller and two more for temperature readers. If/when I get another egg, I can reconfigure and make one of the temperature PIDs a pit controller.
Fun project... Auber even provides the PID settings in the user manual for the PIDs. That being said, I didn't save a lot of money by doing it myself, but I am happy with the end result and suits my needs. It also is not blue-tooth nor wifi, you need your Mark-1 eyeball to check the pit and food temp.
The auber probes are actually K-type thermocouples, and have lasted for 3 years of weekly use.