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Smoking - Upper and Lower Vent Question

BGE Forum,

When smoking, I have always had a slight opening in the lower vents and a slight opening in the upper vents.  A local chef and I were having a discussion.  He is known for his wings.   He said my method would actually circulating bad, slightly poisonous smoke in the egg chamber.  He said the right was to always leave the top 100% open and control the temp with the bottom vent only.  I had never heard this before.  

Is there validity behind this or did I just pick the wrong guy to ask for his insight?

Thank you 

Comments

  • BattlebornBattleborn Posts: 2,478
    Your setup sounds like mine. 
    Las Vegas, NV


  • PBandJPBandJ Posts: 92
    I have the smokeware cap and most of the time it is wide open. I control with the bottom vent.
    Woodbridge, Va.
  • Thank you both  Much appreciated   
  • brimeebrimee Posts: 127
    I only do that method when at 350 and above, it is difficult to keep a low temp without closing the top some. I think before I got my flameboss I had more than a slight opening on the top but with the flameboss you have to have the top nearly closed.
    Brian
    Fairview, Texas
  • CornholioCornholio Posts: 1,037
    Does said local chef use an egg? At the temps I do things like ribs and butts on the egg my top vent is open enough to keep air flow going but certainly not open completely. The reason why you get the egg stabilized is to get a clean smoke going before putting food on.  
  • Carolina QCarolina Q Posts: 14,831
    Top vent wide open (no DFMT), always. Lower vent open as much as needed. I don't go below 300°.

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

    Michael 
    Central Connecticut 

  • This is great and really helps a lot   Thank you  
  • Cornholio, You are correct   He does not use an Egg.
  • StillH2OEggerStillH2OEgger Posts: 3,400
    Lots of ways to get there, but it kinda seems like you'd notice if you were getting a slightly "poisonous" smoke tainting your food.
    Stillwater, MN
  • That's fair H2O.  I agree.
  • buzd504buzd504 Posts: 3,582
    edited May 2020
    Also, technically, all smoke is poisonous.
    NOLA
  • Grillin_beersGrillin_beers Posts: 1,345
    I can’t keep my egg at 250 with the daisy wheel wide open.  I’ve never had any complaints on my wings, butt, or ribs.  I’m not going to pretend to know how to cook a brisket, haha. 
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
  • Matt86mMatt86m Posts: 466
    My XL runs about 1-2 credit card width's on the bottom vent and the daisy wheel is closed with the slots about 1/4-1/3 open, 200-250 
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
  • lousubcaplousubcap Posts: 25,061
    No more air (other than thermal expansion) going out the top than in the bottom vent.  There are some who postulate that you do get air circulation changes with the DFMT (or equivalent) on or off but that level of detail or concern is way beyond my ability to care.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dbCooperdbCooper Posts: 1,171
    Matt86m said:
    My XL runs about 1-2 credit card width's on the bottom vent and the daisy wheel is closed with the slots about 1/4-1/3 open, 200-250 
    I have similar settings and results with my large.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • JohnH12JohnH12 Posts: 213
    edited May 2020
    For years I used a BBQ Guru system with the fan in the lower vent to control the temp and always got great results. The daisy wheel was cracked open barely 1/8" ~ 1/4" and the fan only ran occasionally to maintain at 250*.
    We're all still on the green side of the grass.
    The Guru decided to quit though. Maybe it was poisoned!
    Now I'm re-learning the manual way to control temps.
    Several on this forum cook topless unless they want less than 300* or so.
    I think I get more moist meat with the daisy wheel closed as much as possible but that's just my opinion.
  • These are all great    Much appreciated   Thank you for the specific details  This really helps
  • Crisp Wings:  I read that you can flash fry your wings upon completion of smoking them and this will give them a crispy exterior.   Does this actually work?
  • buzd504buzd504 Posts: 3,582
    Crisp Wings:  I read that you can flash fry your wings upon completion of smoking them and this will give them a crispy exterior.   Does this actually work?

    I haven't done it, but it sounds reasonable.
    NOLA
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