Bottom Vents and % Open


 
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Mark Etheridge

TVWBB Super Fan
Has anyone devised a way of marking the bottom bowl so that you can quickly set the bottom vents to 25%, 50 %, 75 %, ect open? I was considering using small strips of duct tape but I don't know how long it will last with the high heat. I also considered a more permanent type mark with a drill bit or a nail punch. Comments?
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Mark WAR EAGLE!!!
 
Duct tape should work okay. I once used duct tape instead of a coat hangar to hold a muffler up. Worked fine.

Another idea might be a piece of reflective tape.
 
Maybe High-temp paint? Different colors? Or model paint in the little jars. Just dont mark 0% or 100% okay, laf.

Just some ideas, personally I eyeball it.
 
Here’s something I’ve considered doing in order to better gauge the bottom vents. Most of my cooks are done at night by my garage in low light and this should help make it easier to determine how far the vents are opened. In the bad light, it’s hard to differentiate between the black base through the vent holes and the corresponding holes in the base.

Close the vents and thoroughly clean the area of the base behind those closed vents. Mask off the vent and surrounding areas then cut away the masking over the vent holes. Spray those holes with high temperature paint in any bright color that would contrast between the black of the base and the aluminum of the vents.

When the vents are closed, the brighter color on the base will appear as “full moons” through the holes in the vents. As the vents are opened, they will appear as smaller crescents until they disappear completely when the vents are opened completely.

Any thoughts?
 
Hi Mark!

I would be careful when trying to rely on pre-set markings! You will find that darn near every cook is slightly different. There are so many variables that will affect the temps inside your pit.

Better to just adjust as you go and look for the setting that will stabilize the best. You will get a feel for this over time.
 
Truer words was never spoke! Stogie's right - expect slight differences each time. You have to set it before you can forget it, and the settings don't produce the same results with each cook. Practice makes perfect. I am always interested to read (on the Cookshack message board) about the highly variable "done" times that are achieved with electric cookers. And, they have a thermostat controlling the temperature!

Enjoy,

George
 
Thank you all for your insights.

Stogie & George, I don't plan to rely on the pre-set markings...I've read enough on this website to know that every cook and every piece of meat is different. I just want to be able to set the vents quickly and have a reasonably good idea of how open they are.
 
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