Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Cooking topless (without top vent)

MrWilliams
MrWilliams Posts: 112
edited February 2015 in EggHead Forum

While preparing for my first turbo cook (spare ribs) I came across this quote from @Mickey - “My top's to all three Eggs are somewhere in the garage”.  Are people cooking without the daisy wheel?  I thought the idea was to keep everything barely open to maintain a moist environment?  Sorry for the misleading title…

XL BGE & Mini - CT USA
· Share on FacebookShare on Twitter

Comments

  • DieselkW
    DieselkW Posts: 915
    I thought you meant everything above the felt when you said "topless".

    Cooking without the top vent... I'm sure it can be done, but you can't kill the fire without covering that chimney with something.

    I would imagine it's impossible to keep the temp down to 225 without vent control.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



    · Share on FacebookShare on Twitter
  • MrWilliams
    MrWilliams Posts: 112
    Thanks @DieselkW I have updated the title.
    XL BGE & Mini - CT USA
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    I use the DFMT for the occasional lo n slo (250*) cook with my DigiQ. For anything above that, top is wide open, temp controlled with bottom vent only.

    Would probably work for lo n slo too, but I've never tried it. Ceramic cap to shut down.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,527
    No need for the top vent over 300 degrees. One less step to stabilize the egg. I only use it for low and slow temps and to help the smoke when smoking
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,768
    edited February 2015
    First off I never cook at 225. Second all 4 of mine are somewhere in the garage as I do not ever need them for anything. @DieselkW the ceramic top is made to kill the fire and I use that.
    I would rather save the $25 or so and Egg keep them.
    While on a rant be sure a pull off the spring deal behind your temp gage and toss in the garbage. Not needed and will keep you from bending the damn thing and having to buy another.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    I tried cooking topless once but..... Nevermind
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    Chubbs said:

    I tried cooking topless once but..... Nevermind

    Did your neighbor call the cops too?
    · Share on FacebookShare on Twitter
  • r8rs4lf
    r8rs4lf Posts: 317
    I read that same thing from @mickey and have been cooking without a top vent ever since.

    Never use it on Mini Max and only use it on the MBGE when doing +/- 250*. Then again when I'm going +/- 250* I usually use the DigiQ.
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    I stopped using the DFMT because I would forget to check it after a few beverages and the damn thing would slide around, resulting in temps getting screwed up. Got a Smokeware cap for the large, but don't use one for the small or mini.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • islanderegger
    islanderegger Posts: 69
    I tried it without for a few cooks and really like it. It seems like it cooks cleaner and tastes way better, thanks @mickey!
    · Share on FacebookShare on Twitter
  • MrWilliams
    MrWilliams Posts: 112
    Doing my (first) turbo ribs right now without the daisy wheel and am having trouble keeping the temp below 350 even with the bottom vent just cracked...  Keeping an eye on it.
    XL BGE & Mini - CT USA
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,768
    MrWilliams said:

    Doing my (first) turbo ribs right now without the daisy wheel and am having trouble keeping the temp below 350 even with the bottom vent just cracked...  Keeping an eye on it.



    So how did it work out. And at times a 16th inch will do it
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

    · Share on FacebookShare on Twitter
  • cookingdude555
    cookingdude555 Posts: 3,196
    I use the DFMT for low and slow cooks, nothing else.  I control heat by the bottom vent only for grilling.  My metal tops sit in the shed, rusting.
    · Share on FacebookShare on Twitter
  • BYS1981
    BYS1981 Posts: 2,533
    DFMT is overrated.
    · Share on FacebookShare on Twitter
  • MrWilliams
    MrWilliams Posts: 112
    I did get the temperature regulated to about 330 not long after my last post.  This ribs, however, were not that good.  I cooked 3 racks of spares though one of them looked more like baby backs.  The rack that looked like baby backs passed the bend test and were good but not great after 2 hours 20 minutes.  I foiled the spares for 30 minutes and then pulled them.  They were ok.  My first turbo cook was probably a C-.
    I turbo'd with a large water pan with apple cider vinegar and water.  Maybe that was a mistake?
    XL BGE & Mini - CT USA
    · Share on FacebookShare on Twitter
  • KiterTodd
    KiterTodd Posts: 2,466
    Does keeping the top wide open in any way affect moisture loss or less smoke/lump flavor?  I know air flow is airflow but it just seems that a lot of goodness is pouring out the top!   Obviously, you guys love the taste of your food, but just wondering if anyone noticed.
    LBGE/Maryland
    · Share on FacebookShare on Twitter
  • cookingdude555
    cookingdude555 Posts: 3,196
    No, you are reducing draft at the lower vent only instead of the top. I believe the reduced draft is what keeps your food moist, not holding the air from exhausting. It cooks the same, but you are only controlling the fire with one variable instead of two. It is way more consistent.
    · Share on FacebookShare on Twitter
  • KiterTodd
    KiterTodd Posts: 2,466
    cookingdude555 said:

    No, you are reducing draft at the lower vent only instead of the top. I believe the reduced draft is what keeps your food moist, not holding the air from exhausting. It cooks the same, but you are only controlling the fire with one variable instead of two. It is way more consistent.

    Thanks.  I haven't cooked this way often, but when I do (pizza & spatch) I like that I can peek in at my food to see how things are going!
    LBGE/Maryland
    · Share on FacebookShare on Twitter

Categories