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How much should the bottom vent be open when not using the egg?

MikeCT
MikeCT Posts: 39
in EggHead Forum
I’ve had my Egg for two months and have been fully closing the bottom and top vents when not in use but recently saw some mold inside after hurricane aftermath hit the north east last week (not sure if it was that). I ran it hot for an hour or two to kill the model and it’s clean again.  

My dealer told me to store it with the screen closed but fully showing, and someone else said to keep the screen closed but only have an inch showing.  What should I do with the vent to keep mildew out?

i live in CT and keep it covered all of the time with the BGE cover and it sits on my patio.

thanks!
Mike
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Comments

  • lentsboy007
    lentsboy007 Posts: 416
    I always store my egg fully shut. Occasionally mold will form , but I just get it hot like normal and cook on . 

    1 Large Egg, Blackstone griddle

    Belgium...........The Netherlands??

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  • Photo Egg
    Photo Egg Posts: 12,137
    Opened or closed, doesn’t matter. Always a better chance of mold growing the more residue you have in your egg from drippings and low and slows. But regular use will keep it clean.
    Thank you,
    Darian

    Galveston Texas
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  • MikeCT
    MikeCT Posts: 39
    And does the season matter?  We get hot and humid to freezing cold up here.

    and thank you for the responses!
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  • keener75
    keener75 Posts: 410
    MikeCT said:
    And does the season matter?  We get hot and humid to freezing cold up here.

    and thank you for the responses!
    I live in a similar climate to you and I always keep the vents completely shut when not in use. Never had a mold issue. I also don't cover it. Don't know if that has something to do with it or not. I'm sure regular use has something to do with it too. It gets fired up about 3-4 times a week, year round.
    St Marys, Ontario, Canada  LBGE
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,339
    I keep them closed but I already don’t use a cover.
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  • lkapigian
    lkapigian Posts: 11,549
    Closed here but very dry climate ...if it were wet,I'd probably leave open 
    Visalia, Ca @lkapigian
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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
    I’ve had my egg for 3 years in FL, keep everything closed and haven’t had any issues.
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  • MikeCT
    MikeCT Posts: 39
    keener75 said:
    MikeCT said:
    And does the season matter?  We get hot and humid to freezing cold up here.

    and thank you for the responses!
    I live in a similar climate to you and I always keep the vents completely shut when not in use. Never had a mold issue. I also don't cover it. Don't know if that has something to do with it or not. I'm sure regular use has something to do with it too. It gets fired up about 3-4 times a week, year round.

    I end up using my about every other week, or at the most once a week.  I forgot to mention that.  It’s definitely not as frequent (unfortunately) as many do here.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Let the fire burn for a bit after your done cooking. The should burn up any grease or food that could cause mold to grow. It’s really no big deal unless your in a hurry and open up a fuzzy egg.  Lol

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,680
    MikeCT said:
    And does the season matter?  We get hot and humid to freezing cold up here.

    and thank you for the responses!
    In the winter, put some aluminum foil between the lid and base.  It will keep it from freezing shut.

    I would rather light a candle than curse your darkness.

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  • shtgunal3
    shtgunal3 Posts: 6,134
    I leave mine about a 1/4 open

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    I leave mine open about 1/2 inch with the smokeware open too. That said, it's been a rainy summer here and I'm still battling mold. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • xfire_ATX
    xfire_ATX Posts: 1,184
    Ive had mine 7+ years and I had mold once and I keep mine fully closed.  My ration of L&S compared to 350-400 cooks is 5% so maybe I burn off most of the mold causing issues.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Fully closed in Maryland.  I always close immediately after cooking.  Never any mold.
    Maryland, 1 LBGE
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  • Lowcountrygamecock
    Lowcountrygamecock Posts: 416
    So for people that open the vents, how often are you cooking?  I used to keep mine in the shop but recently moved it to the patio and cover it when it cools off now. I’ve never left mine open and live in a very hot humid climate with zero problems. But I cook at least 1-2 times a week. 
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  • MikeCT
    MikeCT Posts: 39
    I apologize for dragging this out but since I keep a cover on it all of the time shout I crack the top vent as well?   With that I’d just worry about the cover leaking and dripping into it or if it comes off in a storm.
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  • Yno
    Yno Posts: 529
    Our typical humidity is 10 to 20 percent. When I shut down after a cook it stays shut until the next cook. But with the recent humid heat wave (60 to 70 percent) I might go check it. In the morning when it cools off out there.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • Woadie
    Woadie Posts: 154
    I keep both vents shut.  But, I typically get the temps up after a low and slow to burn off any residue and then cook at 350+ on my other cooks.   I live in GA so it’s always humid here.  I cook about twice a week on mine though.  
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  • Lowcountrygamecock
    Lowcountrygamecock Posts: 416
    Yno said:
    Our typical humidity is 10 to 20 percent. When I shut down after a cook it stays shut until the next cook. But with the recent humid heat wave (60 to 70 percent) I might go check it. In the morning when it cools off out there.
    94% humidity here this morning and it feels refreshing compared to how it's been the past month.  
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  • Yno
    Yno Posts: 529
    Lowcountrygamecock said:
    Yno said:
    Our typical humidity is 10 to 20 percent. When I shut down after a cook it stays shut until the next cook. But with the recent humid heat wave (60 to 70 percent) I might go check it. In the morning when it cools off out there.
    94% humidity here this morning and it feels refreshing compared to how it's been the past month.  
    I was born and raised in the deep south, and until I moved to California after college, I was acclimated to the high humidity. Not so much now. 100+ degrees with 70% humidity really sucks!
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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