First few cooks with the daisy wheel, does anyone have any charts/diagrams on how to control temps on a large big green egg with the daisy wheel? Having issues figuring out how much to open the bottom vs top vs vents. Thanks! Pic is the second meal I made with it, grilled skin-on salmon!
by Rmhiker
4 Comments
I have the same setup and almost always use the diffuser plate for indirect heat. 250 is barely cracked on bottom and top vents. 400 I usually run both wide open until I get to within 50 degrees and then close them down to about 25% open and play with it from there to hold temp. It’s going to depend on humidity and charcoal size/kind ok exactly how they should be. Keep using it and you’ll get a feel for it. Always remember to burp the thing or you’ll have singed hairs….
I’ve always felt bottom vent is for adjusting 10 degrees at a time, top vent is good for adjusting single digits.
Short answer: no.
Depends on a couple things: 1) size of lump charcoal; and 2) how long you let the fire build before closing the lid.
Larger pieces don’t get so hot. The smaller ones burn faster and hotter. I also feel if you don’t have much charcoal in the fire box, it gets hotter. That is just my opinion.
When you first light the grill what method do you use? A single tumble weed, or a torch or some other way. How long do you let it build before you close the lid and start adjusting your vents.
Just keep on cooking and learning. You will get the hang of it. Remember, it is easier to increase the heat than it is to bring it back down. So start small let it settle and open vents/wheel just a little at a time.
Good luck.
You’ll learn it after a couple cooks. I leave everything open until I get to about 200, next I’ll shut the lower vent screen to slow down the airflow and close the top maybe 1/3, from there it’s little tweaks. As I near temp I’ll close the lower door half and mostly close the top.