Common Question on Dampers

Flamethrower

This is my XL on New Years Eve.Outside temp.60 degrees. 3 racks of BabyBacks cooked for 4 hrs. and 3 St.Louis.Cooked for 5 hrs.Had the temp set at 250 dergrees within the 1st 1/2 hr. and never looked back.But as you can see the slider is almost closed.Never did use the daisy wheel opening. My family and I think these were my best yet,Only to perfect now.

MeatEater

That looks about the same position as when I am doing ribs at that temp.  I have never had a problem with the fire going out.  

Flamethrower

I havent looked under the platesetter to see how much lump was used yet

stike

you can use the bottom vent to control temps, the top, or both.

in any case, there's really one vent that is 'in charge'.  if your bottom is set to control temps, you can take the daisy totally off.  likewise, if the top is dialed in, the bottom won't have any real effect on temps (unless you shut it more closed than the top is, of course).

i use the bottom to dial in roughly, and then fine tune with the top.

and that's only because the top is easier for me to see.

i also will sometimes just set this puppy at two-and-a-half-holes-open.  each perf accounts for about 100 degrees.

stevesails

My xl runs the same at 250

njl

I assume that dial on the bottom vent cover is a home-made item?

SteveWPBFL

Recommend turning your temp gage until the desired temp reading is at 12:00, makes it easier to know where you're from a glance.

Flamethrower

Being a F.F., When you start learning pressure,temp and the gauges while pumping, I was taught to use a grease pencil to mark your #'s. I havent done it on the egg,But it is a gauge, It is easily read and  wipes off easily with a rag.