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1st brisket on large

cookn biker
cookn biker Posts: 13,407
edited November -0001 in EggHead Forum
Wish me luck. Question. On my med there is no screen, there is one on the large. should I be opening that whith the sliding vent? I currently am at just below 225 degrees and top wheel the holes are wide open and bottom is is 2 inches open. Just seems to 'open' from what I've been reading on the large settings.
Thankx so much!
Molly
Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    How come there is no locking wheels on these, anyone know?
    Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • bubba tim
    bubba tim Posts: 3,216
    Don't know about the wheels. You may want to close the top to about 1/4 on an inch and the bottom to about 1/8 on an inch. You are geeting ready to go up in temp.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Molly,

    No the screen should be closed (I leave both open when lighting).

    I have no way to measure, however, looking at the screen and in action, I am guessing the closed screen, vent open the air restriction is somewhere between 30% and 50% restriction.

    Unless you are up in the mountains, you and I are pretty close in cooking altitude. With a clean egg and larger pieces of lump on the bottom, medium then smaller pieces on top my settings are screen full closed, vent open the thickness of a dime to the thickness of a nickel. Top vent shutter closed, petals open 1/3 to max 1/2 I hold about 250° dome temp. Egg thermometer calibrated at boil to 209°

    It sounds to me like your vents are to wide.

    With what you describe above my large would be about 450° to 550°.

    Make sure you check your temps as the temp could creep up.

    I could possibly understand those vent settings if you had some old lump and smaller lump. I think my egg would still be about 350° with what you are describing.

    If I am not using a DigiQ2 or stoker I set the dome to 250° maybe 260° for overnight cooks.

    At 225° dome I have had the lump go out and had to toss my brisket in the morning.

    If you are using a powered vent unit - none of the above matters. Close the DFMT slider closed petals open 1/3 or less. Bottom vent & screen would of course be closed around the mount.

    Kent
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