There ya have it, a general consensus, don’t fuss or muss, just fire it up & let’er go. I pay most of my attention to temp of meat. When it’s done, it’s done & always tasty.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
jecucolo"I’ve seen your calculator before. Can you explain how it works?"
Sure ... it's really pretty simple. The PBC folks provide 4 data points for vent opening:
Sea level to 2000 ft. - 25%
2000 to 5000 ft. - 50%
5000 to 8000 ft. - 75%
8000 ft. and above - 100%
That seemed a bit coarse to me (retired scientist/self-confessed computer nerd and all) so I created a spreadsheet and simply fit a line to those four data points. Using the spreadsheet, I simply plug in an altitude and it computes the proper %open value (I round off to the nearest 1/8th).
In this example, I've done it for the elevation where I live (6300 ft.):
I haven't yet linked the spreadsheet to the visual that I usually post. Instead, I have worked up a pretty close method of creating the visual using PowerPoint (to the nearest 8th, of course).
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