There are other variables that will impact temperature, however I found this to be an excellent guide for top/bottom vent management. Good luck!
by Awkward-Regret5409
16 Comments
Ckn-bns-jns
The best temperature guide available is experience. 😂
Once you learn your egg it’s stupid simple. I use a smokeware chimney after my original daisy wheel broke in a dome accident so I just had to learn to dial it in.
crazy_swede_2025
Something tells me you are not getting close to 800 with those settings. Call me crazy
deathorcharcoal
This is one of the few pictures in my favourites album, along with several pictures of bourbon and a couple of my kids lol
Kittymemesallday
My egg is not even close to this pic
LowerArtworks
Same, but my top vent is wide open in every pic
D1RTY_D
Daisy wheel for life! Just play with it, can’t break it, and you’ll be an expert in no time. Just make sure to not overshoot temps since brining temps down is harder than raising them. God speed
Kstandsfordifficult
Wind and outdoor air temp matter too.
ChampionshipIll5535
I copied this the day I bought my egg a couple years ago and it’s proven invaluable. However, I still have problems getting my egg to a high temperature, relatively quickly, after a relight with remaining lump from previous cooks. Drives me crazy. .Can take 45-60 minutes many times just to get up to 500. I’ve not been able to figure out why. Put fresh lump in and I can hit that in 25-30 minutes.
j0n66
still too much venting for mine at 225
nkawal
Wide open I’ve seen mines go around and back to like 250-300 degrees
Moist_Cardiologist83
Im a big fan of this image, it’s part of my favorites.,. but really have to encourage new eggheads to follow the advice I learned in one of the videos of Captain Ron:
Start by dealing with only one of the vents. Keep the top fully open and get familiar with controlling only the bottom one. Your journey will be much more friendly and easier to get familiar with your egg!
Scheerhorn462
My Egg maintains a steady 250 at the setting for 375 in this pic. Not sure what the difference is, other than that I guess every Egg is a little different and it depends on your ambient temp, wind, humidity, etc.
Moihereoui
Love this, thanks. I do use an Egg Genius that has helped me figure out temp control.
RamenNcoffeepot
I sold my egg a few years ago but I used a tip top temp for my top vent and cracked the bottom 1/4” for 225. It did a good job taking the wind out of the equation.
Dicky-1
Thanks for sharing! Like you pointed out other factors can influence this.
flipadoodlely
I have always assumed that living at altitude with thinner air makes it more difficult to hit the higher temps. I am at 5200 feet and I’ve never made it above 600F, and even that is rare. Even with a blower it struggles.
16 Comments
The best temperature guide available is experience. 😂
Once you learn your egg it’s stupid simple. I use a smokeware chimney after my original daisy wheel broke in a dome accident so I just had to learn to dial it in.
Something tells me you are not getting close to 800 with those settings. Call me crazy
This is one of the few pictures in my favourites album, along with several pictures of bourbon and a couple of my kids lol
My egg is not even close to this pic
Same, but my top vent is wide open in every pic
Daisy wheel for life! Just play with it, can’t break it, and you’ll be an expert in no time. Just make sure to not overshoot temps since brining temps down is harder than raising them. God speed
Wind and outdoor air temp matter too.
I copied this the day I bought my egg a couple years ago and it’s proven invaluable. However, I still have problems getting my egg to a high temperature, relatively quickly, after a relight with remaining lump from previous cooks. Drives me crazy. .Can take 45-60 minutes many times just to get up to 500. I’ve not been able to figure out why. Put fresh lump in and I can hit that in 25-30 minutes.
still too much venting for mine at 225
Wide open I’ve seen mines go around and back to like 250-300 degrees
Im a big fan of this image, it’s part of my favorites.,. but really have to encourage new eggheads to follow the advice I learned in one of the videos of Captain Ron:
Start by dealing with only one of the vents. Keep the top fully open and get familiar with controlling only the bottom one. Your journey will be much more friendly and easier to get familiar with your egg!
My Egg maintains a steady 250 at the setting for 375 in this pic. Not sure what the difference is, other than that I guess every Egg is a little different and it depends on your ambient temp, wind, humidity, etc.
Love this, thanks. I do use an Egg Genius that has helped me figure out temp control.
I sold my egg a few years ago but I used a tip top temp for my top vent and cracked the bottom 1/4” for 225. It did a good job taking the wind out of the equation.
Thanks for sharing!
Like you pointed out other factors can influence this.
I have always assumed that living at altitude with thinner air makes it more difficult to hit the higher temps. I am at 5200 feet and I’ve never made it above 600F, and even that is rare. Even with a blower it struggles.