BGE temp question

[Rjbachtold]

so I was looking at a book called Smoke it Like a Pro on the Big Green Egg. Saw in the author’s temp control section and he said he always keeps the bottom vent 100% open and only controls temps by the daisy wheel. Does anyone else do this or have tried? I would think it would allow too much airflow and you wouldn’t be able to keep temp low enough. He claims that with the daisy wheel holes 1/4 open you can maintain 225*. I guess I’m just too scared to try.

[thefist]

Give it a try! I love the idea of taking out one variable. But yeah, full open seems a bit drastic. Chicken seems like a good test food for that. If it overshoots 225, it probably wouldn't go above 400.

[Rjbachtold]

The one variable that is added to the mix is I got a smokeware cap yesterday. So I now need to relearn where it’s supposed to be for temps.

[Henrik]

I bought a smokeware cap over a year ago. Loved the idea. Used it several times, but just couldn’t get it to work. It didn’t allow my BGE to breathe properly. And I could run my BGE in my sleep. I switched back, and everything started working again. It’ll be interesting to hear what you think of it.

[SierraBBQGuy]

I got tired of the daisy wheel cap getting so gunked up, so I changed to the smokeware cap, works good for me. I tried the bottom vent all open approach, that DIDN’T work for me.Both top and bottom just slightly open is what has always worked best for me. at least for 225°-250°

[Spinaker]

SierraBBQGuy I am with you. I got so tired of that daisy wheel moving when I opened the lid. The Smokeware has worked well for me. Henrik Were you having trouble with your fire snuffing out or running too hot, or just up and down?

[Henrik]

Running up and down forever. Could never get it to settle. And I tried many times. I’m glad it’s working for you guys.

[JCBBQ]

I don't have a BGE but I've got a Primo. There's no way I could hit 225 w the bottom vent all the way open. I don't cook much at 225 anymore (usually 250-275 for low and slow) but when I did, I barely had the top and bottom vent open. I'd be surprised if that works, but then again, why would he put that in the book if it didn't?

[Sephon]

Agreed. The gap in the bottom of my primo for 230ish is only as wide as my pinky at the top knuckle. Wide open would be hot hot hot.

[scottranda]

All depends on my fire I’ve started in the charcoal. Soooo many variables. I think it’s possible, but not repeatable for me. Do whatever works for you. Give it a shot if you’re bored or want a challenge.

[EdF]

I've tried the wide-open approach (and understand that it's about preventing the ugly white smoke). But for me 1/4" or less (often a lot less) works better. Mitigating circumstance: after burning out about 5 gaskets of various kinds with high-temp pizza and volcano steak, I run it without a gasket. So I'm likely getting some extra airfeed at the bottom of the lid.

The Smobot is excellent if you're looking for a temp control on one of the kamados it supports. http://www.smobot.com/

You can still do manual control with it installed.

[Cheef]

My gasket is 15-maybe 20 years old. It is the original and I will keep it. No leaks. I believe more important than the gasket is getting the dome aligned properly.

[EdF]

I definitely agree about the dome alignment.

[Luke Biggs]

Thank you for the smot bot note.

[Spinaker]

I am sure it is possible. Give it s try and let us know what you think.

[Mark E.]

Heard of this. Never been a follower of the bottom vent wide open technique. If you try it-let us know. I'm thinking this may work on certain Kamados given the specific technique that "Smoke Like a Pro" uses.

I'm out.

M.

[allsid]

I would not subscribe to that method, but as mentioned before give it a shot and report back-

[Mosca]

I've only used my own BGE, but I've exchanged a lot of words with a lot of other BGE users, and the only thing I can say for sure is that they're all different.

For myself, 225* is with both the upper and lower vents barely cracked the tiniest bit. If I open either vent any amount more, it goes up a little bit. I could never run my BGE with the lower vent wide open!

Remember that even though you might not see it, a BGE could be leaking around the gasket, or around the lower vent, or around the bottom of the daisy wheel cap. Learn the way your own tool works.

[EdF]

Our experiences match.

[Henrik]

Agree.

[Rjbachtold]

Guys, I don’t plan on it. I was more in shock that this was published. And was wondering if I was the only one who would be.

[Argoboy]

I don’t have a BGE but I do have a Chargrill Akron egg, I ran some tests after I bought it and I determined that the bottom vent did not do much, if the top vent is closed there is no air flow through it, so it does not really matter what position the bottom vent is in. I also found that during the test it was best to adjust one thing at a time and I still do that. I normally operate it now at #1 position, it is probably open about an inch. This egg does not have the thermal mass of a BGE so it is a little different and if I close the vents too much it will go out on me.

[hogdog6]

Interesting topic. Seems to me if you have a air tight seal at the lid and cap it should work, air wouldn’t be able to flow. Having ran a BGE and now a KJ I cannot imagine running either one that way.

[Spinaker]

I was thinking the same thing.

[jimmyd]

I have a Large Grill Dome which is very similar. I also have other smokers such as a Viking Gravity Fed, WSM 18, and an Texas Offset stick burner.

While the Kamados are very capable and great at holding temps in any weather i would recommend a temperature controller for overnight brisket cooks. For Ribs and anything else you are probably ok with just tending the grill and keeping an eye on it. I talked my brother in law into getting a Big Joe which is the XL model of the kamdos and it seems that his is easier to smoke with because it has more volume and just bigger.

With this all being said you can make what ever your grill is do great things. It just depends on how much attention you need to give it. I have smoked a great tasting brisket "16lbs" on a weber kettle which needed more attention throughout the night compared to my WSM.

Cheers,
Jimmy D

[LA Pork Butt]

I have tried it, and it works pretty well, but it can be a problem when it is windy. Otherwise the vent at the top controls the rate of air that feads the fire. It is windy in Dallas, so I don’t use it for overnight cooks, but do use it for various temperatures on shorter daytime cooks. I like only adjusting one vent, but as I said if the winds kick up your temps can accelerate rapidly. I have also noticed no matter what method you use the higher the cooking temperature the greater the temperature swings.