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    BGE vent guide for temperature

    Posts: 17,125
    in EggHead Forum

    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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    • Posts: 687
      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...
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    • Posts: 17,125
      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
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    • Posts: 16,607
      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
      ___________

      "We are currently clear on OPSEC..."  

      Ogden, UT


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    • Posts: 17,125
      Botch said:
      show previous quotes
      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
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    • Posts: 932
      If you can hit 800 like that, i’m impressed. 

      Still not fully open?

      i take the chimney vent off completely, fwiw
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    • Posts: 17,125
      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
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    • Posts: 166
      That is helpful.  Thanks for posting.  👍
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    • Posts: 3,865
      It depends when the last time I cleaned out the egg is. 
      NOLA
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    • Posts: 2,035
      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
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    • Posts: 14,831
      edited July 2021
      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 

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    • Posts: 26,193
      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 the USA one yard at a time!
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    • Posts: 932
      YukonRon said:
      show previous quotes
      Must be the new top vent?
      No vent can be more open than taking it off completely. 


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    • Posts: 40
      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. 
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    • Posts: 399
      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
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    • 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.
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    • Posts: 17,125
      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
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    • Posts: 2,814
      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.
       
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    • Posts: 15,582
      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.
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    • Posts: 17,125
      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
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    • Posts: 33,796
      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
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    • Posts: 1
      Purchased a LBGE a about two months ago and enjoying the heck out of it. Thank you for posting this! 
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    • Posts: 17,125
      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
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    • Posts: 10,135
      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

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    • Posts: 34,750
      @Sasspan - welcome aboard and enjoy the journey.  Above all, have fun.  
      Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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    • 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.
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