Consistent Set up Techniques

B747crew

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??  

GrateEggspectations

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.).

bgebrent

This may be of some use.

http://eggheadforum.com/discussion/746823/vent-settings-a-visual-guide/p1

lousubcap

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-

Hntnhrd

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!!!!   

B747crew

bgebrent said:

This may be of some use.

http://eggheadforum.com/discussion/746823/vent-settings-a-visual-guide/p1

Now were talking

pab

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.

fishlessman

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

Rte1985

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 if lump was loaded in the box I would of had to dial it down for sure

johnnyp

bgebrent said:

This may be of some use.

http://eggheadforum.com/discussion/746823/vent-settings-a-visual-guide/p1

^ 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.