Issues with Smokeware chimney caps for kamados

[Henrik]

A while back I purchased a chimney cap for my BGE from Smokeware. I like the chimney cap for two reasons:

1. No rain enters the grill at any time (I leave it outside all year round)
2. I don't need to readjust the top vent every time after opening the lid.

Initially I loved it, but have been using it for a while, and have found some issues. I thought I'd check in this great forum if anyone else is having the same thing as I do.

Once the grill is humming along everything works fine. It is the starting procedure that cause issues for me. Normally I set fire to the charcoal, wait a while, then close the lid. After yet another short while I start closing the top vent to "dial in" the right temp. As we all know it is important to avoid getting a kamado too hot.

Now with the chimney cap I have to do a lot more "back and forth" (let it breathe vs choke it) with the lid setting before the fire settles in, and usually it runs too hot. As in: with the normal top vent I can dial it in at 225° F easily, and quickly, but with the chimney cap it takes longer to dial in, and ultimately the grill runs hotter. I've seen this consistently.

My theory
I did spend some time thinking about it, and think that there is too much air resistance in the chimney cap. The air hits the "ceiling" of the chimney cap, then almost has to turn back down and inch before escaping out through the side holes.
With the original top vent the air exits straight up.

I will revert to the original top vent for my next cook and see if it becomes better.

Does anyone else experience this during the startup procedure?

[fuzzydaddy]

I have one on my BGE (XL) and like it for the reasons you stated. I always use my PartyQ for Low 'n' slow cooks and have not had any issues requiring me to make back and forth adjustments, or running hot.

I use 1 Weber cub in the center to start the fire, leave the lid open until I see that the lump fire is established, then close the lid and set the PartyQ for about 175, then a couple of step-ups to 225 (to avoid getting to much lump burning from the PartyQ blowing air). I have the newer version that has the sloped section on it for fine tuning. Here's a photo of mine showing the sloped area.

[Henrik]

Hmm, interesting, fuzzydaddy, thanks for explaining your lighting procedure. I don't have any regulators, but that shouldn't be the issue anyway.

Original cap
I've cooked on my egg (with the original cap) for years, and feel comfortable with it. When the fire is established I close the lid, then 5 minutes (roughly) later I start closing the cap. The "back and forth" I refer to is just a bit of tweaking where I open/close the cap to 'tune it in' to 225 ° F. Basically being careful not to get it too hot.

New cap
Comparatively, when using the Smokeware cap I see that the fire chokes a lot easier. Every time I try to put the (removable top cap) on, like I would with the original cap, the fire starts to die on me, whereby I remove it, then put it back on et.c. I get the feeling the fire is very sensitive to putting the top cap on, even with the holes fully open. So, in effect the fire gets to burn too hot until I can finally put the top cap in place (without choking it).

It should be said that when I put the new top cap in place I make sure the side holes are fully open (of course).

Either way, I have the same 'new' model you have, with the slanted edge.

Next steps
I'll give the next cook a try with the original top cap and see how my lighting procedure is affected. I've done more than a few cooks with the new top cap, so it should be easy to compare.

[David Parrish]

Henrik your experience that the Smokeware cap makes it harder to control temperatures is a somewhat common point I've seen in reviews of the product.

[Henrik]

Very interesting, will google it to see what others are saying in their reviews.

[LA Pork Butt]

I have one, and like it for your stated reasons. In addition, it is easy to mark the opening settings, but I sometimes think it doesn't work as well as the original daisy wheel. I can't say I have done any more fiddling with the cap than with the daisy wheel, but I think the daisy wheel is more efficient because there is a steady draft of the heat upward. When I get my covered grill station built I will return to the daisey wheel cap.

[Henrik]

Yes! That is exactly what I think. The daisy wheel allows for quicker/eaiser exit of the hot air.

[fuzzydaddy]

Full disclosure: I just checked my cooking logs for my XL BGE and I've only done 6 cooks on it with the Smokeware cap. Looks like my Weber Kettles have been getting all the love this year. Everyone be nice to me please.

[DJ DeSpain]

I liked mine until it broke, and it didn't take much to do it. I was shutting down my egg after a cook, and set the Smokeware cap on the deck railing. As I was getting the cover hanging on the rail, I accidentally knock the cap off the rail and it hit the deck. The cap separated from the body, and as you can see from the pic, there's very little of a weld to keep the cap on the body.

[fuzzydaddy]

Yikes! Are you going to contact them and see if they'll replace it?

[DJ DeSpain]

An update to my earlier post: Smokeware does indeed stand behind their product because they realize accidents happen, So thanks to their great customer service, I received a free replacement chimney cap today!

[DJ DeSpain]

fuzzydaddy I sent an email to their customer support two days ago but haven't heard from them yet. I will follow up with them at the end of the week if need be.

[RonB]

Henrik - have you been able to establish the correct setting for 225* with the new cap? If so, could you start with the old cap and switch to the new cap when the temp steadies? A bit of a pain, but might be worth it in bad weather.

[Henrik]

Nope, not yet. I *could* try starting with the old cap, then switch to the new (in theory). The issue is that the new cap requires a self-adhesive gasket to be applied, which makes this a no-option.

[Breadhead]

I have the same Smokeware cap I've been using on my large BGE for a long time. I've NEVER had a problem controlling the cooking temperature at 225° up to 400°.

The difference is... I control my temperature MOSTLY from my bottom vent, not the top vent. From 225° to 400° degrees my top vent will never be open more than 1/2". For a low and slow cook at 225° my top vent is barely open, just a sliver.

I have my bottom vent marked with a permanent marker for every 25° increase starting at 225°.

I start my fire and give it about 10 minutes to become well established and then close the dome. I open the top vent just a sliver and open the bottom vent half way. When it approaches 200° I reposition my bottom vent to the 225° mark to lock the cooking temperature in at 225°. If I want to go up to 325° I open the top vent to about 1/4" and open the bottom vent about another 1". When it gets to 300° I put the bottom vent on the 325° mark and use the top vent to fine tune it 5° to 10°.

[Breadhead]

I have the same Smokeware cap I've been using on my large BGE for a long time. I've NEVER had a problem controlling the cooking temperature at 225° up to 400°.

The difference is... I control my temperature MOSTLY from my bottom vent, not the top vent. From 225° to 400° degrees my top vent will never be open more than 1/2". For a low and slow cook at 225° my top vent is barely open, just a sliver.

I have my my bottom vent marked with a permanent marker for every 25° increase starting at 225°.

I start my fire and give it about 10 minutes to become well established and then close the dome. I open the top vent just a sliver and open the bottom vent half way. When it approaches 200° I reposition my bottom vent to the 225° market to lock the cooking temperature in at 225°. If I want to go up to 325° I open the top vent to about 1/4" and open the bottom vent about another 1". When it gets to 300° I put the bottom vent on the 325° mark and use the top vent to fine tune it 5° to 10°.

[DJ DeSpain]

An update to my earlier post on August 23rd: Smokeware does indeed stand behind their product because they realize accidents happen. So thanks to their great customer service, I received a free replacement chimney cap today!

[Henrik]

I just wanted to follow up on my comparison of lighting procedure, or getting the grill dialed in to the right temp, when using the stock cap vs the smokeware cap. The original cap is 10 times faster at starting the fire and dialing it in at 225. Soo much easier. I ain't never going back. Sad to say, because I really liked the 'rain proof' chimney cap, but the original is better. Plain and simple.

[David Parrish]

I just wanted to follow up on my comparison of lighting procedure, or getting the grill dialed in to the right temp, when using the stock cap vs the smokeware cap. The original cap is 10 times faster at starting the fire and dialing it in at 225. Soo much easier. I ain't never going back. Sad to say, because I really liked the 'rain proof' chimney cap, but the original is better. Plain and simple.

Henrik I prefer the original cap as well when I'm outside cooking. I've found the Smokeware cap is useful, however, when I have the PartyQ hooked up for overnight cooks. The PartyQ controls the temps and the Smokeware cap protects against rain. Works well!

[Henrik]

Ah, of course, that makes perfect sense. Good point.

[LA Pork Butt]

Me, too

[scottranda]

I've heard of people using flashing (the bendable metal material used in building houses). They cut a circle the size of their chimney in two sides of the flashing, then bend the flashing over, so it forms a "roof" over the chimney. I haven't done it yet, but I may do it someday. It seems like it'd work well. And cheap!

https://en.m.wikipedia.org/wiki/Flas...eatherproofing)