Rookie Seeks Draft info not the sports kind

'Q Bruddah

I can't imagine this hasn't been been discussed so I just want a link to a good desription on how to drive this thing, or what is the preferred method for draft control to get to a specific temp. I suspect it is an "art" thing more than science but I am asking to shorten my learning curve.

gdenby

Here's a link to a fine post Grandpas Grub made some time ago. Pic Heavy

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=718915&catid=1

'Q Bruddah

Now, that's what I am talking about, Vern!! Thanks so much

Bacchus

Not to disrespect Grandpa, but you will be mush better off learning it yourself through trial and error. All Eggs are different. There are also aother variables, including lump level, etc.

Gpisces

Thanks for re posting that link! In it Grandpa Grub mentions calibrating the dome thermometer and "If you don't know how, ask"
Well I'm asking! How do you calibrate the dome thermometer? Anyone?

Doug in Eggmonton

Start with the settings that GG posted and it will shorten the learning curve. That said Ron's right each egg has it's own personality learn it and you are golden.

Doug

Doug in Eggmonton

There are good instructions here

Doug

'Q Bruddah

Bacchus--
I agree with you. I am sure it is a finesse skill to be experienced given the mentioned variables. But GG provides this rookie with a starting point to shorten the learning curve, which is what I was after.
I am again amazed at and grateful for how fast the answers come through this forum.

FlaMike

As usual, I'm a day late... but all I can add is that everyday is always different. For example, I usually have my lower door open about the width of a nickel for my 250° cooks. Yesterday I did a meal of rib tips. My lower door was open about 2.5 inches! and the 250° held steady.... for about 2 hrs. Then it shot up like a rocket. I probably had some damp lump, or other combustion factors that I just accept.
Like I said, everyday is different, you just keep on cookin' and learnin'.

ibanda

Gpisces wrote:

Thanks for re posting that link! In it Grandpa Grub mentions calibrating the dome thermometer and "If you don't know how, ask"
Well I'm asking! How do you calibrate the dome thermometer? Anyone?

Stick the tip of the thermometer in a pot of boiling water and see if it reads 212°. (Drop one degree for every 500ft of elevation). If it's off loosen the nut on the back of the thermometer and adjust slightly.

A friend bought an egg last week and was all concerned that his thermometer was off because it was 60° outside and his thermomoter was showing 80°. I would say don't concern yourself with the accuracy below 200°, it really doesn't matter. Once calibrated it will be relatively accurate on cooking temperatures from 200° to 700°.