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Topless?

Sundazes
Sundazes Posts: 307
edited November -0001 in EggHead Forum
For the last 2 months or so, I have been cooking topless. No not me, but the egg. I found that I could control the temps extremely well with just the bottom vent. the only time I use the DFMT is for low and slow, 250 or so. other than that, the egg is topless. I have done prim ribs, may spat chickens, ribs, rock fish, etc. BTW, all of this had been in the Balt area where we have had everything from the mod 50's to 2 feet of snow with wind chills in the mid teens.
Anyone else do this or any probs doing this.? I start it just because and now it is habit....
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Comments

  • Hoss
    Hoss Posts: 14,600
    Some do.Whatever works is the best method.Air in, air out is all that controls the temp. Follow your heart. B)
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  • SmokinParrotHead
    SmokinParrotHead Posts: 532
    You say you did Prime Rib and Ribs without the top, but say you use the top for low and slow.......what temp then did you do the ribs and Roast at? Just curious. Also, the top helps to keep some of the smoke(smoke flavor) in the egg, do you notice any taste difference by not using it at all??
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    As Hoss said, the air into the lump is what regulates the cooking temperature.

    The bottom vent can be wide open and the DFMT slider closed and petals open very slightly.

    Or as you do, DFMT completly off and screen closed, bottom vent just a crack and again low temperatures.

    GG
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  • Sundazes
    Sundazes Posts: 307
    SmokinTiger wrote:
    You say you did Prime Rib and Ribs without the top, but say you use the top for low and slow.......what temp then did you do the ribs and Roast at? Just curious. Also, the top helps to keep some of the smoke(smoke flavor) in the egg, do you notice any taste difference by not using it at all??

    Did the roast at 350 and the ribs at 300. I haven't noticed any diff in taste.
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