once again about temperature control

Phred721

I have read all the postings about keeping the bottom vent to about a dime width and the top daisy wheel to a similar diameter, but this past weekend, I cooked a brisket for 10 hours and I was constantly running up and down the stairs to "nudge" the bottom vent when it went below 245 and again when it went above 260. I could hold the temperature for about a 1/2 hour period and then it would change again.

Please tell me if a windy condition affects the temperature and if it does, any remedies to stop the fluctuating swings I am experiencing (I live in Kentucky and have constant Kentucky windage :S ).

Also, has anyone tried the temperature controllers that fit on the bottom vent and baffle the air? Do they work as they promise?

Thanks, as I am getting my courage up for a long smoke of sausage and do not feel like staying up all night nudging the vents.

Grandpas Grub

 
Yes, a strong wind can change the air flow into the lower vent. Make a baffle out of heavy duty aluminum foil and or turn the egg so the wind doesn't bother the temperature.

Both the Stoker and DigiQII work as advertised. There is a detailed post below.. someone was asking which to get.

I am guessing your temperature fluctuation is due to possibly adjusting both vents at the same time or maybe just moving the vent's too much.

Here are some settings that work well for me on my large.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=746823&catid=1

GG

thirdeye

Maybe you needed smaller nudges? Hehehee.

Seriously, at those temps a 15° swing is no big deal, but did you ever let it run longer than 1/2 hour to see if it ever leveled itself out?

Each egg has it's own sweet spot in each temperature range where it just likes to settle in. So if your Egg likes 260°, go with it instead of fighting to hold 250°.

The forced draft controllers work great, but you should learn how to control temp before depending on them.

How long are you planning on smoking your sausage? Eggs are great for hot smoking sausages, but they would take some special techniques for cold smoking it.

Schwadamaga

I have noticed a few people having trouble with temperature control. I'm not sure what the deal is but I can get my egg to 200 degrees and have it stay they for 24 hours easy. I leave the bottom vent open 1 inch and the 3/4 of the daisy vent open.(just the flower part of the daisy) I wonder what I am doing different and or wrong? I use the BGE electric starter, it takes about 10 minutes to get some coals going good. Then I close the lid and set my vents and let the egg slowly get near 200. Once its close I throw some hickory on top of the coals and put my plate setter, cooking grate and meat on. The plate setter makes it drop about 25 degrees for an hour or so but it slowly gets back up to temp. I have cooked a few things like this, at 200 degrees for 20-24 hours without having to mess with anything. Brisket and pork shoulder turn out great like this. So anyhow, I wonder what the deal is...

PhilsGrill

That's what you get for playing with it. Food cooked +/- 20 degrees is just fine!

Phred721

I was anticipating anywhere from 20 to 30 hours, at a low heat, maybe in the 210 range. I am contemplating building a cold smoker to use next to my LG egg, using a vent hose from the top of the egg and attach it to a small non-working dorm refrig. It has some shelves, I can cut vent holes in top and it is light enough to pick up and carry when done. I will attach a flange at the bottom, thus allowing cold smoke to cure the meats.

civil eggineer

When I cold smoke cheese, I place a soup can filled with wood chips and a soldering iron in the can. I plug in the iron until the chips are going then unplug it and let the chips keep smoking. It generally keeps things maybe 20 degrees warmer then air temps. At times the chips may go out and I re-plug the soldering iron until they are going again.