Just bought XL, should I upgrade to Daisy Wheel?

Alpharetta_EggHead · October 2018

Newbie here, so be gentle. I just entered civilization by purchasing an XL. It has the standard top vent. Of course, like most newbies, I am struggling with learning how to control temperatures. In the tutorial videos I've seen, it seems like everyone uses/raves about a Daisy Wheel.

1. Should I upgrade? Or should learn to burn with the top that comes with it. I will primarily use it for low-and-slow cooking.

2. What is the best post/video I can study to learn how to control temps?

3. I'm in Atlanta, and I know they had the Big Green festival earlier this month. Anyone know of any other BGE-related events where I can meet and learn from pitmasters?

Thank you in advance! Glad to be here. Michael in Alpharetta.

Dmb3739 · October 2018

Welcome aboard. As for an answer to your question, I think it's an individual preference. I for one, cook in all weather (rain and snow included). For that reason, I really like the Smokeware cap. Two of the biggest benefits are that the cap doesn't move when opening and closing egg, and it doesnt allow water in during rain.

As for your question regarding temperature control, I have found that in addition to adjustments made on Smokeware cap or daisy wheel, the lump you are using makes a huge difference. It's been my experience that temperatures vary by quality of lump.

I too am a fairly new egger and the information you'll get from others on this site, will help you a great deal.

stlcharcoal · October 2018

The cap on yours is the new one.....the daisy wheel [dfmt] is discontinued. You'll see your new one in videos as time goes on, but it's only been out a few months.

WeberWho · October 2018

You can ditch the top vent all together and control your temperature from the lower vent. The only time my BGE sees any type of vent or daisy wheel is for low and slow. The top vent isn't necessarily needed above 300 degrees. Just an extra step in my opinion when using the top vent.

lousubcap · October 2018

Welcome aboard and enjoy the journey. Above all, have fun.

Thanks for your query as I failed to recall the new design.

I will only offer that there are many ways to get there as the BGE works with a controlled fire volume and that is managed by the air-flow thru the rig. So you can throttle thru the intake (bottom) or exhaust (top) (or some combination) but regardless the air-flow (assuming adequate fuel and a self-sustaining fire) is the key to your cook temperature. So, eggsperiment and get comfortable with the process and as above, have fun. FWIW-

DoubleEgger · October 2018

First and foremost, welcome. In regards to maintaining temps. The bottom vent should be open about the thickness of a credit card or two and the top vent barely cracked open. This should put you in the 225-250F range.

DoubleEgger · October 2018

WeberWho said:

You can ditch the top vent all together and control your temperature from the lower vent. The only time my BGE sees any type of vent or daisy wheel is for low and slow. The top vent isn't necessarily needed above 300 degrees. Just an extra step in my opinion when using the top vent.

The OP stated he was doing low and slows primarily.

blasting · October 2018

Welcome to the forum, and congrats on your new egg.

Gotta say, I was a little stumped by your question for a bit. Makes sense now knowing you are coming in with the new design. I like the new cap, and look forward to trying one. No on the daisy wheel for me, I think that would be a step backwards, imo.

Mickey · October 2018

Have 5 Eggs and no tops (except for the green ceramic to kill the fire).
Not needed so why have one. The bottom vent works just fine or has for me for the past 10+ years.

Photo Egg · October 2018

Mickey said:

Have 5 Eggs and no tops (except for the green ceramic to kill the fire).
Not needed so why have one. The bottom vent works just fine or has for me for the past 10+ years.

You also should mention that you do not do low and slow cooks, turbo is your preferred method. He mentions in his first point that "I will primarily use it for low-and-slow cooking."

GrillSgt · October 2018

My biggest piece of advice is to let your egg stabilize for at least 20 minutes after you reach your target temp.

jtcBoynton · October 2018

like most newbies, I am struggling with learning how to control temperatures.

Always remember that temp is controlled by air flow. You can control airflow from the bottom or the top - your choice. Make small adjustments and wait a bit to see how the temp adjusts. The egg takes time to react to changes in the fire - the ceramic mass acts as a temp buffer. Increases in temp are more responsive than decreases.

As for best way to learn - fire up the egg and play around with changing the temps. No food - just mess around with the vent settings and see how your egg reacts. When you are done experimenting with temps, cook something quick like sausages as a reward.

Mickey · October 2018

Photo Egg said:

Mickey said:

Have 5 Eggs and no tops (except for the green ceramic to kill the fire).
Not needed so why have one. The bottom vent works just fine or has for me for the past 10+ years.

You also should mention that you do not do low and slow cooks, turbo is your preferred method. He mentions in his first point that "I will primarily use it for low-and-slow cooking."

Although I just did belly from Costco as Mike has been doing and was fine at 300.
But i do not cook at 225/250 at all.

Grillin_beers · October 2018

Before you start buying different caps and maybe even temp control equipment, check a couple of things first. Do your cooks start at 250 and then slowly creep to 300 or higher? If that is the case you probably need to adjust the bands to get a tight seal. Take a dollar bill and close the egg on it. You should have a good bit of resistance when trying to pull it out.

If your seal is good, you just need to close down the vents a little more.

rtgurley · October 2018

Dmb3739 said:

the lump you are using makes a huge difference. It's been my experience that temperatures vary by quality of lump.

jtcBoynton said:

like most newbies, I am struggling with learning how to control temperatures.

Always remember that temp is controlled by air flow. You can control airflow from the bottom or the top - your choice.

To combine what these two have mentioned. Airflow and lump charcoal are intertwined. If the pieces of lump get to small they can possibly clog the grate at the bottom, choking off airflow. You also want to make sure you clean out the ash on a regular basis since that can make a big difference.

Look here for info on the different brands of charcoal: http://www.nakedwhiz.com/lump.htm

A lot of people here love the Rockwood brand and @stlcharcoal is very active on this forum and gives great advice

And finally, Welcome aboard. I too am a fairly new egger and I have learned a lot about how to make my cooks better and better.

SonVolt · October 2018

Here is the new top design in case anyone else was as confused as I was.

Image: https://biggreenegg.com/wp-content/uploads/2018/06/rEGGulator-with-smoke-1024x427.jpg

smokegetsinyoureyes · October 2018

I just bought an XL today (sponsored a demo for an EggFest in a couple of weeks) and wondering which vent design I’ll get.

Oh... hi.

bgebrent · October 2018

Welcome aboard neighbor.

logchief · October 2018

Enough been said above. Welcome to the zoo and have fun

Alpharetta_EggHead · November 2018

SonVolt said:

Here is the new top design in case anyone else was as confused as I was.

That's it. Sorry for the confusion. I assume that this works just as well as or similar to the Daisy Wheel. Yes?

Thanks again everyone. Happy Halloween.

Just bought XL, should I upgrade to Daisy Wheel?

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