Cooking topless (without top vent)

MrWilliams

While preparing for my first turbo cook (spare ribs) I came across this quote from @Mickey - “My top's to all three Eggs are somewhere in the garage”.  Are people cooking without the daisy wheel?  I thought the idea was to keep everything barely open to maintain a moist environment?  Sorry for the misleading title…

DieselkW

I thought you meant everything above the felt when you said "topless".

Cooking without the top vent... I'm sure it can be done, but you can't kill the fire without covering that chimney with something.

I would imagine it's impossible to keep the temp down to 225 without vent control.

MrWilliams

Thanks @DieselkW I have updated the title.

Carolina Q

I use the DFMT for the occasional lo n slo (250*) cook with my DigiQ. For anything above that, top is wide open, temp controlled with bottom vent only.

Would probably work for lo n slo too, but I've never tried it. Ceramic cap to shut down.

WeberWho

No need for the top vent over 300 degrees. One less step to stabilize the egg. I only use it for low and slow temps and to help the smoke when smoking

Mickey

First off I never cook at 225. Second all 4 of mine are somewhere in the garage as I do not ever need them for anything. @DieselkW the ceramic top is made to kill the fire and I use that.
I would rather save the $25 or so and Egg keep them.
While on a rant be sure a pull off the spring deal behind your temp gage and toss in the garbage. Not needed and will keep you from bending the damn thing and having to buy another.

Chubbs

I tried cooking topless once but..... Nevermind

Eggcelsior

Chubbs said:

I tried cooking topless once but..... Nevermind

Did your neighbor call the cops too?

r8rs4lf

I read that same thing from @mickey and have been cooking without a top vent ever since.

Never use it on Mini Max and only use it on the MBGE when doing +/- 250*. Then again when I'm going +/- 250* I usually use the DigiQ.

caliking

I stopped using the DFMT because I would forget to check it after a few beverages and the damn thing would slide around, resulting in temps getting screwed up. Got a Smokeware cap for the large, but don't use one for the small or mini.

islanderegger

I tried it without for a few cooks and really like it. It seems like it cooks cleaner and tastes way better, thanks @mickey!

MrWilliams

Doing my (first) turbo ribs right now without the daisy wheel and am having trouble keeping the temp below 350 even with the bottom vent just cracked...  Keeping an eye on it.

Mickey

MrWilliams said:

Doing my (first) turbo ribs right now without the daisy wheel and am having trouble keeping the temp below 350 even with the bottom vent just cracked...  Keeping an eye on it.

So how did it work out. And at times a 16th inch will do it

cookingdude555

I use the DFMT for low and slow cooks, nothing else.  I control heat by the bottom vent only for grilling.  My metal tops sit in the shed, rusting.

BYS1981

DFMT is overrated.

MrWilliams

I did get the temperature regulated to about 330 not long after my last post.  This ribs, however, were not that good.  I cooked 3 racks of spares though one of them looked more like baby backs.  The rack that looked like baby backs passed the bend test and were good but not great after 2 hours 20 minutes.  I foiled the spares for 30 minutes and then pulled them.  They were ok.  My first turbo cook was probably a C-.

I turbo'd with a large water pan with apple cider vinegar and water.  Maybe that was a mistake?

KiterTodd

Does keeping the top wide open in any way affect moisture loss or less smoke/lump flavor?  I know air flow is airflow but it just seems that a lot of goodness is pouring out the top!   Obviously, you guys love the taste of your food, but just wondering if anyone noticed.

cookingdude555

No, you are reducing draft at the lower vent only instead of the top. I believe the reduced draft is what keeps your food moist, not holding the air from exhausting. It cooks the same, but you are only controlling the fire with one variable instead of two. It is way more consistent.

KiterTodd

cookingdude555 said:

No, you are reducing draft at the lower vent only instead of the top. I believe the reduced draft is what keeps your food moist, not holding the air from exhausting. It cooks the same, but you are only controlling the fire with one variable instead of two. It is way more consistent.

Thanks.  I haven't cooked this way often, but when I do (pizza & spatch) I like that I can peek in at my food to see how things are going!