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Consistent Set up Techniques

B747crewB747crew Posts: 156
So many of the members of this forum are very experienced eggers that I wonder if there would be those of you who would share  your basic cook set up techniques ... ie: what temps are achieved with what bottom and top opening positions. I realize this will be different based on the egg itself ( I have a medium )  and other factors and that fine adjustments will always be necessary BUT there surely must be "seat of the pants" set ups that you rely on that in general work??  


Comments

  • Maybe it's just me, but I find that from one cook to another, settings are not necessarily consistent, even when using the same positions of the daisy wheel and bottom vent.

    Personally, I start every cook with an open mind and fine tune until it settles. Likely because there are so many factors that it makes every cook a little different (on account of lump volume, volume of food on the grill, direct vs indirect setup, water pan vs no pan, etc.).
  • bgebrentbgebrent Posts: 17,481
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 17,982
    You will learn your own "seat of the pants" within the constraints of the cook you are planning to execute.  Plenty of info here for that base-line.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • HntnhrdHntnhrd Posts: 711
    edited April 2017
    Certain types of lump will change where your settings might be on your top and bottom vents. But you will have to wait till Friday as that is when Lump is discussed!!!!  :o  =)
  • pabpab Posts: 258
    I tend to cook most things raised direct at 350/400*. For these cooks I never use the daisy wheel and the bottom vent is open 1 1/4" or less depending on how much attention I pay after lighting the lump. I only use the daisy wheel when cooking low and slow.
    Nerk Ahia LBGE
  • fishlessmanfishlessman Posts: 23,771
    i only have two settings memorized, low and slow the bottom vent is 1/32 to 1/8 inch open,  1200 dome is bottom vent wide open daisy sitting on the ground =)  honestly i just start closing things as i approach temp, there is no magic settings
  • Rte1985Rte1985 Posts: 304
    I dial each cook in because it seems like any variable can alter the cook.  Weather, lump type, how much lump, aftermarket accessories etc .  For example I tried out my new high que grate and smokeware cap and my lump was placed pretty loose in fire box.  Well long story short I had the egg wide open on both ends and barely made it to 400 degrees by end of cook :o if lump was loaded in the box I would of had to dial it down for sure
  • johnnypjohnnyp Posts: 3,237
    bgebrent said:

    ^ Definitely use this as a visual reference, and as mentioned above consider the wide variety of factors that can influence your temp.

    The key to low and slows is to catch the temp on the way up.

    XL & MM BGE, 36" Blackstone - Newport News, VA
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