Egg Daisy Wheel

Outdoorsman66

Does anyone have a daisy wheel they want to sell? I’m getting a SMOBOT and would like to have an extra so I don’t have to uninstall it when I’m not doing low and slow cooks 

Carolina Q

The only time I use my daisy is when I'm doing a lo n slo cook. All other cooks are controlled with the bottom vent only. Just something to consider.

TEXASBGE2018

As Carolina said. I've recently switched to only using the daisy for low and slow's its actually incredibly easy. I can easily control temps of 350-400 and even high temp pizza cooks are pretty easy. Though I will say they have to be monitored a bit more. Try it out a bit and see if you can control it. If not then proceed with getting another Daisy.

Outdoorsman66

Thanks for the suggestions guys but I use the daisy wheel quite a bit for other than low and slow as well so I want to have one that the SMOBOT is permanently mounted to and another to use as it was designed for.

Carolina Q

Another thing is, I rarely do a lo n slo cook any more. Turbo cooks instead at 300-320°. Don't even need a controller for those. My DigiQ is collecting dust just like my daisy. So you may not need a spare daisy OR a Smobot!  

That said, I'm retired so I can stay home all day to babysit a cook (which means walking outside every couple of hours to make sure the temp is right). Or glancing at my Maverick if I've bothered to set it up (which is almost never). And in any case, I never leave the house when a grill is going.

ColtsFan

I have one that you can have if you cover shipping. It's damn near new as I replaced it with a Smokeware cap.

PM me if you are interested, but like mentioned above. It really isn't necessary for anything >325

Carolina Q

Outdoorsman66 said:

Thanks for the suggestions guys but I use the daisy wheel quite a bit for other than low and slow as well so I want to have one that the SMOBOT is permanently mounted to and another to use as it was designed for.

Oh, I understand... I used to do that too. Now, anything from 300° and up, no daisy. There are plenty of us.

Outdoorsman66

I get it. But its the once you have a method you just stick to it sort of thing. 

Outdoorsman66

ColtsFan said:

I have one that you can have if you cover shipping. It's damn near new as I replaced it with a Smokeware cap.

PM me if you are interested, but like mentioned above. It really isn't necessary for anything >325

PM Sent. Let me know if you received. Think I did it right

ColtsFan

Outdoorsman66 said:

ColtsFan said:

I have one that you can have if you cover shipping. It's damn near new as I replaced it with a Smokeware cap.

PM me if you are interested, but like mentioned above. It really isn't necessary for anything >325

PM Sent. Let me know if you received. Think I did it right

Yes, I replied.

MaskedMarvel

My DFMT gets so funky I have to burn it to free it up or hit it with something heavy. SMOBOT might survive two cooks at my place?

lkapigian

pretty sure I have an an extra one for a large you can have, but they are only $40.00 on Amazon

JohnH12

Couple of questions:
How low can you go when cooking topless?
How long does it hold the temp steady?
I have an XL.

Outdoorsman66

All, I'm all set. Thanks for the tips earlier on. Should be good to go now.

TEXASBGE2018

JohnH12 said:

Couple of questions:
How low can you go when cooking topless?
How long does it hold the temp steady?
I have an XL.

1st Answer: I can easily control temps down to a little <300. I wouldn't want to for very long though as it can start to impact those lower temps

2nd Answer:I have no problem controlling temps without a Daisy for at least a couple hours. Typically when I'm doing a pizza cook I get the egg to around 600 and keep it there for an hour or longer prior to putting my pies on the stone. My guess is it will hold that temp as long as your lump is maintained to adequately keep it there.

JohnH12

TEXASBGE2018 said:

JohnH12 said:

Couple of questions:
How low can you go when cooking topless?
How long does it hold the temp steady?
I have an XL.

1st Answer: I can easily control temps down to a little <300. I wouldn't want to for very long though as it can start to impact those lower temps

2nd Answer:I have no problem controlling temps without a Daisy for at least a couple hours. Typically when I'm doing a pizza cook I get the egg to around 600 and keep it there for an hour or longer prior to putting my pies on the stone. My guess is it will hold that temp as long as your lump is maintained to adequately keep it there.

Thanks Texas. My primary interest would be for Butts, Ribs, and maybe a Brisket.
With a full load of fresh lump the XL will hold steady temps in the 250 to 350 range for 20+ hours if I use the daisy wheel and the DigiQ.
I'll have to try topless at 325 or so for the next butt.

DoubleEgger

There are a lot of ways to skin the cat temp control wise. No shame in using the top or bottom to control your fire. For me personally, I use different methods based upon what I’m cooking. By using a top, you are restricting the airflow at the dome causing more reflective heat for even cooking. Spatchcock and pizza are good examples of where you want a good amount of reflective heat. Other things I believe benefit from an open top and more a direct intake/exhaust. Steaks, chops and burgers benefit from an open top in my opinion. 

TEXASBGE2018

JohnH12 said:

TEXASBGE2018 said:

JohnH12 said:

Couple of questions:
How low can you go when cooking topless?
How long does it hold the temp steady?
I have an XL.

1st Answer: I can easily control temps down to a little <300. I wouldn't want to for very long though as it can start to impact those lower temps

2nd Answer:I have no problem controlling temps without a Daisy for at least a couple hours. Typically when I'm doing a pizza cook I get the egg to around 600 and keep it there for an hour or longer prior to putting my pies on the stone. My guess is it will hold that temp as long as your lump is maintained to adequately keep it there.

Thanks Texas. My primary interest would be for Butts, Ribs, and maybe a Brisket.
With a full load of fresh lump the XL will hold steady temps in the 250 to 350 range for 20+ hours if I use the daisy wheel and the DigiQ.
I'll have to try topless at 325 or so for the next butt.

Anything for an extended period 2+hours benefits from a daisy being on. It can start to get funky. Any bbq meats (butts,ribs,brisket) I would use the daisy. But as @DoubleEgger said anything short cook time it’s fine without it.

Carolina Q

300° or so is my lowest. Haven't tried lower though I keep meaning to try 250°. Longest I recall were some 310-320° turbo butts. On at 9-10AM, done by 5:30-6PM so pretty steady for 8-9 hours. No reason it wouldn't go longer. Mine's a large.