Temp control-top or bottom vent

Chef Boy RC

I have always controlled the temp by leaving the bottom vent wide open and adjusting the Daisy wheel. Doing some chicken breast tonight and thought I would try it the other way around to see how I liked it. Which way do you do it and why. I just started out adjusting the top and stayed that way is my excuse.

etherdome

I do some random mix of both  which works for me. I’d say more bottom than top for lower temp cooks. Mess more with the top on 300 and above.  Interested in following this thread ....

Langner91

I always think of it this way.  The bottom vent is "coarse" adjustment and the daisy wheel is "fine" adjustment.  I adjust the bottom vent to change 25-100 degrees at a time. I fiddle with the daisy wheel to adjust 5-25 degrees.

nolaegghead

I use both, makes your temp more stable if you have wind blowing around your egg.  Fine adjustments usually with the SmokeWare cap.

cookingdude555

I would say I grill the most in my cooks.  I tend to keep the bottom open 1 inch, and control the cook with the reggulator.  Pre reggulators, I would control exclusively with the bottom vent and rarely had anything on the top vent.

Teefus

Both. For a low and slow, the bottom is open 1/8” and the DW is open a crack. 275* all day long. 

ColtsFan

Experience has led to being able to set my bottom vent to get me +- 50* of my target temp. I then use the top vent to dial it in

JohnInCarolina

It's largely about air flow.  So in principle either will work just fine, and it's mostly a matter of convenience.  But you definitely don't need both (although Nola makes a good point about being mindful of the wind).  

td66snrf

I use equal amounts top and bottom.  I always use the slider portion of the top never the daisy wheel.  Just me.

Lit

I always left the bottom wide open and used only the top. Easier to only have to remember the settings on one side. 

JethroBodeen

I use both. That being said, gasket condition may dictate who is using what and how much...

kl8ton

I remove smokeware cap for anything above 300 and control with bottom.  

For lower temp I put smokeware cap on and use both bottom and top to get desired temp.... still mainly controlling with bottom. 

chucktee

I use both together, but I pay the most attention to the vent at the bottom.

Botch

For years I set the DW petals-open, and controlled with the bottom, for anything 250 and below; took the DW off and controlled with the bottom, for anything higher.
Since getting my Smobot, I set the bottom at 1/2 open and press a couple buttons.  Haven't done a pizza since; if I do I'll open the bottom all the way.  

Cornholio

Only time I roll without a cap is for pizza. Never really put much thought into it, just open the bottom a little and same for the top until my temp is dialed. Biggest thing for me is to not leave it wide open too long when getting to temp to avoid overshooting.  

nolaegghead

When I grill, I close the bottom all the way and leave the lid open.

Dyal_SC

Bottom for 10+ degree increments and Daisy wheel for fine tuning under that. For low and slows, both are barely cracked. 

YukonRon

I use the Force.

Just kidding.

Use both, to get it dialed in. The bottom vent is primary.