Top vent settings for BGE and WSM with ATC?

swamprb · 01-25-2009, 05:36 PM

Finally picked up a BLUE Digi Q II and played around with it last night on my LBGE. Started out with the pit probe attatched to the dome thermometer, then moved it to different areas around of the grate. I was cooking a rack of BB's and didn't use the meat probe.
So..Guru and Stoker users, do you leave the lid vent, daisy wheel open or shut it somewhat when you reach your stabilized target temp? I played around with mine a bit, but by then my cook was done.
Any advice for both cookers?

Buster Dog BBQ · 01-25-2009, 05:45 PM

I leave the daisy wheel barely open.

JimT · 01-25-2009, 05:47 PM

Quote:

Originally Posted by swamprb

Finally picked up a BLUE Digi Q II and played around with it last night on my LBGE. Started out with the pit probe attatched to the dome thermometer, then moved it to different areas around of the grate. I was cooking a rack of BB's and didn't use the meat probe.
So..Guru and Stoker users, do you leave the lid vent, daisy wheel open or shut it somewhat when you reach your stabilized target temp? I played around with mine a bit, but by then my cook was done.
Any advice for both cookers?

I've got a GURU and WSM. For me, the perfect combination is about 50% on the GURU slider and 30% on the top vent of the WSM. I'll sometimes leave both wide open to heat things up and get the fire burning cleanly, but shut them down before I reach my target temp.

HTH,

JimT

Armak · 01-25-2009, 07:37 PM

I have a Stoker and a large BGE

I find it depends on the temp. if real low and slow (200-220) than wheel just barely open.

Today I smoked a turkey and a fatty @ 250-275 (1st time for a fatty OMG

should have done 2 as recommended. Between my wife, myself and my 3 boys it was gone in about 4 minutes) It was about 5 degrees outside and ended up leaving the wheel wide open and slightly cracked to keep the fan from running to much.

I was happy to see that my Stoker and my wireless bridge survived just fine for 5 hours in -1 to 9 degree weather

cheez59 · 01-25-2009, 10:41 PM

I don't have either of the cookers you do but I do have a Primo and I know it cooks identically to the egg. I leave my top vent about 1/4 to 1/3 open with the Guru. I have the 10 cfm blower on the Guru and I leave it 1/2 open during the cooks. These settings I pretty much never touch. The DigiQ does the rest. Quite well too I might add. Oh and I always clip the pit probe to the grate fairly close to the food. There is a 20 -30 degree difference in grate and dome temps. I figure it is better to know what the temp is near the food.

Rookie'48 · 01-25-2009, 11:13 PM

I have the WSM / Guru set up. I leave the top vent wide open & the slider set at 50% with the 10 cfm fan. I might try closing the top vent a bit after reading this thread, though.

sfisch · 01-26-2009, 07:04 AM

Rule of thumb that I've always heard and used for the WSM is the top vent always wide open no matter what.

Scott

Brew-B-Q · 01-26-2009, 09:59 AM

Quote:

Originally Posted by sfisch

Rule of thumb that I've always heard and used for the WSM is the top vent always wide open no matter what.

Scott

Yeah, I think that's true. Too much creosote can build up on the lid. However, the ATC can overshoot the temps and you may need to close down the top vent a little to cool things down. This is especially true if you have a leaky wsm.

I have a new 22" and have left the top vent open during the 2 cooks I've attmpted. However, it's also been below 20 degrees each time, so I'm not at risk for the cooker getting out of control hot.

Desert Dweller · 01-26-2009, 10:19 AM

Quote:

Originally Posted by Brew-B-Q

Yeah, I think that's true. Too much creosote can build up on the lid. However, the ATC can overshoot the temps and you may need to close down the top vent a little to cool things down. This is especially true if you have a leaky wsm.

I have a new 22" and have left the top vent open during the 2 cooks I've attmpted. However, it's also been below 20 degrees each time, so I'm not at risk for the cooker getting out of control hot.

I have never had to close the top vent of anything I smoked on. Everything I have read advises against doing that for the creosote reason.

01-25-2009, 05:36 PM	#1
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA	Top vent settings for BGE and WSM with ATC? Finally picked up a BLUE Digi Q II and played around with it last night on my LBGE. Started out with the pit probe attatched to the dome thermometer, then moved it to different areas around of the grate. I was cooking a rack of BB's and didn't use the meat probe. So..Guru and Stoker users, do you leave the lid vent, daisy wheel open or shut it somewhat when you reach your stabilized target temp? I played around with mine a bit, but by then my cook was done. Any advice for both cookers? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

01-25-2009, 05:45 PM	#2
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	I leave the daisy wheel barely open. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

01-25-2009, 10:41 PM	#5
cheez59 Quintessential Chatty Farker Join Date: 05-29-08 Location: LaFayette, GA	I don't have either of the cookers you do but I do have a Primo and I know it cooks identically to the egg. I leave my top vent about 1/4 to 1/3 open with the Guru. I have the 10 cfm blower on the Guru and I leave it 1/2 open during the cooks. These settings I pretty much never touch. The DigiQ does the rest. Quite well too I might add. Oh and I always clip the pit probe to the grate fairly close to the food. There is a 20 -30 degree difference in grate and dome temps. I figure it is better to know what the temp is near the food. __________________ Lone Star Grillz mini insulated cabinet.Lonestar Grillz 20x42 offset. Broil King Baron Gasser, Vortex and Slow & Sear Plus, Weber 26" Original Premium, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Maverick XR-50

01-25-2009, 11:13 PM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	I have the WSM / Guru set up. I leave the top vent wide open & the slider set at 50% with the 10 cfm fan. I might try closing the top vent a bit after reading this thread, though. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

01-26-2009, 07:04 AM	#7
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan	Rule of thumb that I've always heard and used for the WSM is the top vent always wide open no matter what. Scott __________________ Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817

01-25-2009, 07:37 PM	#4
Armak Got rid of the matchlight. Join Date: 01-20-09 Location: Eagan, MN	I have a Stoker and a large BGE I find it depends on the temp. if real low and slow (200-220) than wheel just barely open. Today I smoked a turkey and a fatty @ 250-275 (1st time for a fatty OMG should have done 2 as recommended. Between my wife, myself and my 3 boys it was gone in about 4 minutes) It was about 5 degrees outside and ended up leaving the wheel wide open and slightly cracked to keep the fan from running to much. I was happy to see that my Stoker and my wireless bridge survived just fine for 5 hours in -1 to 9 degree weather

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