Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

BGE vent guide for temperature

YukonRonYukonRon Posts: 16,545

"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky

Comments

  • vb4677vb4677 Posts: 667
    Interesting - I find I get about 350F at their 375F top vent position, but with my bottom vent wide open.  I usually run the bottom wide open and control with the top...
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
  • YukonRonYukonRon Posts: 16,545
    I just saw this in another BGE room and thought it may have value to someone in this forum.

    For those of us that still have the daisy wheel, this may apply in principle. Not sure?


    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • BotchBotch Posts: 11,722
    YukonRon said:
    For those of us that still have the daisy wheel, this may apply in principle. Not sure?
    Courtesy @Grandpas Grub:
    https://eggheadforum.com/discussion/746823/vent-settings-a-visual-guide#latest
    ____________________________________________
    "When stupidity is considered patriotism, it is unsafe to be intelligent."
      - Isaac Asimov  
            
  • YukonRonYukonRon Posts: 16,545
    Botch said:
    YukonRon said:
    For those of us that still have the daisy wheel, this may apply in principle. Not sure?
    Courtesy @Grandpas Grub:
    https://eggheadforum.com/discussion/746823/vent-settings-a-visual-guide#latest
    My man, thank you for remembering this post snd sharing.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • PigBeanUsPigBeanUs Posts: 835
    If you can hit 800 like that, i’m impressed. 

    Still not fully open?

    i take the chimney vent off completely, fwiw
  • YukonRonYukonRon Posts: 16,545
    PigBeanUs said:
    If you can hit 800 like that, i’m impressed. 

    Still not fully open?

    i take the chimney vent off completely, fwiw
    Must be the new top vent?
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • BarBar Posts: 166
    That is helpful.  Thanks for posting.  👍
  • buzd504buzd504 Posts: 3,529
    It depends when the last time I cleaned out the egg is. 
    NOLA
  • CPFC1905CPFC1905 Posts: 1,193
    Bottom vent accelerator, top vent brake. 
    Other girls may try to take me away 
    But you know, it's by your side I will stay
  • Carolina QCarolina Q Posts: 14,803
    edited July 4
    I remove the top vent completely and control temp (from 300° and up) with the lower vent only. Below 300°, I use the daisy AND the lower vent. But now that I turbo cook, I'm rarely below 300°.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • RRPRRP Posts: 24,068
    Personally I have never found any of these hints all that accurate, much less working every time to make them surefire. Maybe as a crutch for a newbie, but I find wind conditions, wind directions, humidity and even lump storage methods are issues affecting times and temperatures. 

    Re-gasketing America one yard at a time.
  • PigBeanUsPigBeanUs Posts: 835
    YukonRon said:
    PigBeanUs said:
    If you can hit 800 like that, i’m impressed. 

    Still not fully open?

    i take the chimney vent off completely, fwiw
    Must be the new top vent?
    No vent can be more open than taking it off completely. 


  • SlkeggerSlkegger Posts: 12
    I have an xl and cook something every day. 1 bag of charcoal a week. All settings are one step off for me. Like 425-450 is that 600 setting and 250-275 is that 325 setting. My egg will go out at the first setting. 
  • I agree with @RRP on the confounding variables for the settings. I think it varies on each Egg, my settings for 400 degrees are not the same as my brother’s Egg for the same temp. Natural variations in ceramic thickness, dome construction will also impact the amount of oxygen needed to maintain a given temperature. I know exactly where to set things to hit a temperature on my Egg, but trying those same settings on another Egg may not work. My $0.02.

    Cheers,

    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
  • DonWWDonWW Posts: 424
    +1 on what RPP says.  Also, the biggest variable - how much lump you have in your egg.  A half loaded egg will not burn as hot as a fully loaded egg. 
    XL and Medium.  Dallas, Texas.
  • YukonRonYukonRon Posts: 16,545
    DonWW said:
    +1 on what RPP says.  Also, the biggest variable - how much lump you have in your egg.  A half loaded egg will not burn as hot as a fully loaded egg. 
    I would agree if you do not control the oxygen. I can control the temperature on my XL to within + or - ~ 15°F, which is better than my supposedly state of the art oven in my kitchen.  I am able to do this, on half loads, or loaded up to the bottom of the deflector. I can do this on 20 hour cooks down to 5 hour cooks. Learning your vents for your BGE, is critical, each size is different. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • jtcBoyntonjtcBoynton Posts: 2,769
    RRP said:
    Personally I have never found any of these hints all that accurate, much less working every time to make them surefire. Maybe as a crutch for a newbie, but I find wind conditions, wind directions, humidity and even lump storage methods are issues affecting times and temperatures. 

    In addition intensity of solar radiation hitting the egg makes a big difference. So do cooling rain showers. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • LegumeLegume Posts: 11,682
    Everyone must have much better temp control than I do, although I did notice one time that the relative humidity was up about 6% and my ribs took at least 4.5 minutes longer.
    I do not have any broken or spare parts for any size egg.
  • YukonRonYukonRon Posts: 16,545
    Legume said:
    Everyone must have much better temp control than I do, although I did notice one time that the relative humidity was up about 6% and my ribs took at least 4.5 minutes longer.
    Humidity is no joke.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • fishlessmanfishlessman Posts: 27,968
    top vent sitting on ground, bottom vent wide open, screen removed...1200 dome temp.   never been able to get it over 1200f, maybe a fan would help
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • SasspanSasspan Posts: 1
    Purchased a LBGE a about two months ago and enjoying the heck out of it. Thank you for posting this! 
  • YukonRonYukonRon Posts: 16,545
    Sasspan said:
    Purchased a LBGE a about two months ago and enjoying the heck out of it. Thank you for posting this! 
    Congrats and welcome to wallet genocide! Great to have you. Anything I can do to help just reach out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • FoghornFoghorn Posts: 8,891
    Welcome aboard @Sasspan

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • lousubcaplousubcap Posts: 24,219
    @Sasspan - welcome aboard and enjoy the journey.  Above all, have fun.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • gbvinlagbvinla Posts: 96
    There is a world of good information here. Most of them are constructive. Great bunch overall. 
    Large BGE x2  Now we're cookin' in Dothan Al.
Sign In or Register to comment.
Click here for Forum Use Guidelines.