Dampers

Unknown

1. Opening the top damper and closing the bottom does not seem to lower temperature as quickly as closing both. Comments?
2. How do I maintain 200-225 for low and slow?
3. How long can I expect a load of charcoal to last at this temp?

WessB

EG,
#1 makes sense as you are cutting off the air supply when you close both vents...
#2 you need to start a very small fire lit from the top and adjust the dampers down as soon as the fire starter is out, it will rise and you can re adjust for your cooking temp...
#3 I have gone for 26 hours and still had lump left..[p]
Wess

KennyG

EG,[p]WessB has you well covered on this one. The trick to low and slow is the small "top" fire and not to allow the Egg to heat up more than 25* or so past your target temp before you start to damper down.[p]A steady 225* will be had with a barely 1/16" opening at the lower air intake and just a crack on top with the daily or slide metal. Load the firebox up to just below the fire ring and you'll be good for at least 24 hours.[p]
K~G[p]

Trout Bum

EG,
I did a 6 hr. cook at 225* yesterday. On the top the slide was closed all the way and the daisy wheel wide open. On the bottom the damper was open 1/8 - 1/4 in. from edge of EGG opening not the metal slide stop. To the slide stop was maybe 1/2 in.
B D

BlueSmoke

EG,
I don't know the impact of ambient temperature, but I did an 8-hour cook at 200º day before yesterday. The tv weatherman said temps were in the mid to high 90's, and I agree with that. I was cooking in a small Egg, and at the end had enough lump left to cook yesterday's entire dinner (potatoes at 400º for an hour, steaks 4&4 at 700º) without reloading. Haven't looked, but I have a feeling that that 700º burn will have used up most of the lump.