Proper use of the daisy wheel

RichardBronosky

I'm embarrassed to ask this, but how should I use the daisy wheel?

Does sliding it open all the way raise or lower the temp?

Doc_Eggerton

The more air flow the more heat, so open is hotter.  Wide open can get very hot.

RichardBronosky

@Doc_Eggerton, I think my wife subscribes to the same theory when it comes to our back door and the A/C or the Heat.

ttime4four

Perhaps a different spin on Richard's question.

Which control has the biggest effect on temp?  For example - use the lower vent to "macro" changes and the daisy wheel for "micro" changes.

I probably need to do the experiment my self as I feel like I'm guessing right now.

Bottom Open + Top Closed = ??? temp

Bottom Closed + Top Open = ??? temp

Bottom 1" open + Top daisy full open = ??? temp

... you get the idea.

Anyone done this yet? 

eggnited

I'm still experimenting...but figure the bottom makes the biggest changes with very little adjustment...and the top makes the tiny adjustments once you get close. Another thing I do...just something I conjured up in my head is..backwards from this concept.....if I want smoke flavor....I try to adjust more closed at the top first...to hold in smoke...then adjust the bottom. Any tweaking after this would be from a more closed position on top. But don't take my word...I'm not saying I know what the heck I'm doing!
:O)

stike

you can control the egg with either or both.
i generally make the big moves with the lower vent when i light it, and dial in with the daisy.

daisy is just easier to see and the relative differences are more apparent (to me)

butwhymalemodels

In my limited experience, it seems that adjusting the daisy wheel slits to a more closed position actually raises the temperature.

My theory is it is a temporary spike due to hot air not being able to leave as easliy.

Chubbs

you can control the egg with either or both.
i generally make the big moves with the lower vent when i light it, and dial in with the daisy.

daisy is just easier to see and the relative differences are more apparent (to me)

Same. Don't over think.

egger ave

I open the bottom vent all of the way to light the lump, same with the daisy wheel. Once the fire is going, close the bottom vent to 1" maybe a little more and use the daisy wheel to set the temp. Changing both at the same time is more hassle than it's worth to me.

Doc_Eggerton

Perhaps a different spin on Richard's question.

Which control has the biggest effect on temp?  For example - use the lower vent to "macro" changes and the daisy wheel for "micro" changes.

I probably need to do the experiment my self as I feel like I'm guessing right now.

Bottom Open + Top Closed = ??? temp

Bottom Closed + Top Open = ??? temp

Bottom 1" open + Top daisy full open = ??? temp

... you get the idea.

Anyone done this yet? 

I cook with the bottom open, and the top closed all the time.  I frequently have the bottom half or more closed down.

AZbge

I don't even you the daisy wheel unless doing slow and low's. One less thing to deal with when trying to get to temp.

stike

Neither has a greater effect. Whatever comes in the lower vent has to go out the top, and it can't come in faster than it goes out (or go out faster than it comes in).

I've use te garden hose analogy. Air is a liquid in a way. With a hose, you can ci trol it with the tap or the nozzle, or both.

You can turn it on at the tap about as much as it needs. Then fine tune with the adjustable nozle end
You cant get more to come out the end unless you open up the tap.
You can shut it off with either end.
You could control the exact amount from the tap if you really wanted to, but the nozzle allows finer adjustment and is right there in front of you.
Some folks dont even use the nozzle and control it just from the tap, unless they need a slow trickle. Even then, you dont need the fine control either

It's not possible to let out smoke more without changing the temp by allowing quicker exhaust, because quicker exhaust means more air in, and that means higher temps

MikeP624

The key is small changes.  Do not chase the temp.  Make small adjustments and wait.  Minor variations in temp over the long cook time will not hurt the meat. 

I did some ribs this weekend (first slow and low on my new egg) and once it stablized at 235 degrees i left it alone and did not have to make any adjustments for the first three hours, until it was time to increase the temp to 250.  I had slight variation for plus or minus 5 degrees. 

RichardBronosky

@Stike,

Thank you. That makes so much sense. I would like to adjust my thinking to use this analogy. That should make the decision making easier. (One minor tweak though: instead of "Air is a liquid in a way" say "Air is a fluid")

I have a feeling that there may be a point at which opening the top up too far is "letting the hot air out" as suggested by @butwhymalemodels. Maybe if you have the top "more open" than the bottom, then you do allow more heat to escape than you replenish. This is possible because gases expand greatly as they heat up. You absolutely do have more CFM of gas exiting the top than you have entering the bottom.

stike

I know that air is a fluid. But my explanations have a way of generating 'debate'. Last time i typed that air was a fluid, i received a lecture.

I am given to generalizations now. Let the engineers hash it out. I'm a conceptualist.

stike

Tried to add a smiley, btw. No go onna phone for some reason

tazcrash

Tried to add a smiley, btw. No go onna phone for some reason

@stike: without the picture, it didn't happen.  

Mickey

I never have it on the Egg unless I am less than 300 (and that is not very often at all). Works just fine for me w/o it. As a matter of fact, I would have to look for all three of them if I needed one this second.

tazcrash

OK, gonna try without a daisy wheel for most of my grilling needs. Who knew? 

Probably another way to help decrease Flashbacks. 

stike

mickey, the lower vent isn't needed for any cooks less than 300 either.  as long as you use the daisy.

(see my point?).

since my egg is on the ground, it's the lower vent that i dfon't bother with.  i kick it open with my foot, and just toss the daisy on set to whatever temp i want, then walk away.

doesn't make me 'right'.  just one way to skin the cat.
the point is, you don't need both to control temps, but you sure need one.

Griffin

Stike always had the best explanations. Not much more to add to it than that.

I use both, but I am not so picky that I mess with my Egg to get it exactly dialed in. +or - 5 degrees is usually close enough, sometimes even +or-10. This isn't rocket science or brain surgery. Everybody always talks about 250 for low and slow like its a magical number. You can't tell me that 255 or 260 would make any noticeable difference in either taste, mositure or time in an overnight cook. Heck, last night for my Italian Sausage I was shooting for 350, but Mrs. G got me busy planting some more flowers and herbs and when I went to cook we were at 400. Close enough for me and came out just fine. I think I rambled off the topic. Listen to Stike....he knows what he's talking about.

Mickey

mickey, the lower vent isn't needed for any cooks less than 300 either.  as long as you use the daisy.

(see my point?).

since my egg is on the ground, it's the lower vent that i dfon't bother with.  i kick it open with my foot, and just toss the daisy on set to whatever temp i want, then walk away.

doesn't make me 'right'.  just one way to skin the cat.
the point is, you don't need both to control temps, but you sure need one.

Stike I think I learn more from you than any one other person. Thank you, never thought of that. But mine are in the air and just the bottom works fine and easy for me.

yzzi

Neither has a greater effect. Whatever comes in the lower vent has to go out the top, and it can't come in faster than it goes out (or go out faster than it comes in).

I've use te garden hose analogy. Air is a liquid in a way. With a hose, you can ci trol it with the tap or the nozzle, or both.

You can turn it on at the tap about as much as it needs. Then fine tune with the adjustable nozle end
You cant get more to come out the end unless you open up the tap.
You can shut it off with either end.
You could control the exact amount from the tap if you really wanted to, but the nozzle allows finer adjustment and is right there in front of you.
Some folks dont even use the nozzle and control it just from the tap, unless they need a slow trickle. Even then, you dont need the fine control either

It's not possible to let out smoke more without changing the temp by allowing quicker exhaust, because quicker exhaust means more air in, and that means higher temps

What about pinching the hose to stop the flow?

stike

thanks for adding to the discussion!
=D>

butwhymalemodels

Yeah, yzzi, quit seeing the world in color!

stike

yes.  because  we are all seeing it in black and white (i guess?)
:-/

tazcrash

Mustard Yellow is a color! 

:O)

RichardBronosky

What about pinching the hose to stop the flow?

That will void your warranty and probably result in a nasty flashback. Make sure you have on long welder's golves.

Eggbertsdad

"
That will void your warranty and probably result in a nasty flashback. Make sure you have on long welder's golves."

That's funny!

scaryangel

I only use the daisy wheel for 300 degrees or less.  You don't really need it for temps over 300 degrees.

Ragtop99

When i first got the egg I was very careful with the bottom vent.  Now, for many cooks in the 300 - 400 range (e.g, chicken parts, sausage) I'll leave the bottom vent open 1/3 - 1/2 and use the daisy wheel.  No bending down to adjust the daisy wheel.   Just make sure the wheel stays in position when opening and closing the grill. 

I still pay close attention to both the bottom vent and daisy wheel for low and slow cooks as I think there is less chance of an accidental overshoot of the desired temp when I'm watching both.