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  1. rogerwilco

    I need some help very badly (getting thin blue line of smoke)

    ^^^^ As explained in the video, the air enters in the bottom, rises through the unit, swirls around in the top, "and is forced below the cooking grates, to the exhaust vent."  The exhaust vent is located below the cooking grates. Below. As in where this whole thing started, with some stating...
  2. rogerwilco

    I need some help very badly (getting thin blue line of smoke)

     I don't know about the 'why let facts get in the way of a good story' part, but the H-B ovens do lack vents in the top, and do keep smoke rolling around much more than on a top-vent design as is found on the BGE. Of course there are vents on the H-B unit, but not in the top, as would be found...
  3. rogerwilco

    I need some help very badly (getting thin blue line of smoke)

    ....And then there is the Hasty Bake, a little cooker that has been in production since the 1940s and can be found in many professional kitchens. It has almost no way to exhaust any of the wood smoke entering the cook chamber. While it certainly does not use anything other than a bottom vent to...
  4. rogerwilco

    I need some help very badly (getting thin blue line of smoke)

    As far as pure temperature control is concerned, a ceramic cooker and a traditional fireplace aren't really the same thing, grOuchO.  Although I've never used just the top vent to control temps, I have witnessed it done several times and the results were not catastrophic....at all.  A very good...
  5. rogerwilco

    Pizza night

  6. rogerwilco

    I need some help very badly (getting thin blue line of smoke)

    One method of controlling temperature of the cooker, that seems to be getting trendy, is by opening the lower intake vent about all the way, and then controlling the cook chamber temps completely by the top vent alone. It will work. It will cause smoke to roll around more.
  7. rogerwilco

    Pizza night

    At what temps were you cooking the pizzas?
  8. rogerwilco

    Hibachi?

    The Lodge is a pretty neat little cooker; a modern production of a design manufactured in the first half of the 20th century. The cooking grid can be reversed so as to change the distance from the fuel by about a whopping one whole inch.  We use ours frequently for grilling satays, and...
  9. rogerwilco

    Let The Waiting Begin

     You should enjoy cooking on the Yoder. We have several cookers and the YS640 is the only one my wife has expressed any interest in, as far as learning how to operate. She loves it and has turned out to be quite the outdoor chef!  Also, the folks at Yoder have been a pleasure to deal with...
  10. rogerwilco

    First Smoke

      A good practice is to stick your snoot into the stream of exhaust exiting from the top vent, even when you think there is no "smoke." If it smells really good, all is right with the world, or at least your little part of it, and the smoking wood is doing it's job.   If it ever smells...
  11. rogerwilco

    pellet vs kamado

     For a long brisket cook, the BGE need only be filled up. The temperature can be set as desired. The quantity of charcoal only affects how long the cooker will hold that temp; it doesn't affect the temperature itself. As long as there is sufficient lump for the duration of the cook, no refilling...
  12. rogerwilco

    Using hot coals

    There are a whole lot of folks in Scandinavia who would disagree with this. If burned down to coals, even a Scotch pine can be used and will add a nice smokiness which can be a pleasant change from most hardwoods. I use cedar quite frequently.
  13. rogerwilco

    Smoked Turkey for Thanksgiving

     You would probably have much better turkey meat if you were to cook two 10-12lb'ers, as opposed to an oftentimes flavor-compromised and unnaturally large 20lb'er.
  14. rogerwilco

    Take it easy on the newby please.

      Bone, left in the meat, adds flavor.   As for the fat cap, it is often placed so as to somewhat "shield" the meat from the heat source. For example, some reverse-flow offsets have a plate running under the cooking grate that gets really hot, relative to the cook chamber temperature. Placing...
  15. rogerwilco

    Take it easy on the newby please.

    For briskets and butts, 165°F is about where many folks begin to think about wrapping the meat before continuing the cook.......to around 200°F, or higher. You'll nail the next one!
  16. rogerwilco

    Beware of Cadillac Cookers!!!!

    ^^^Be prepared to be informed that what you most likely have is a "civil matter," and that you should pursue it in (small claims?) civil court.
  17. rogerwilco

    Oklahoma Joe's Longhorn Thermometer

    If the cooker has a 7/8 dia. threaded hole, that would be just about right for a 1/2 inch tapered pipe thread. Have you tried a half-inch pipe bushing in the hole?
  18. rogerwilco

    I finally cooked my first pig

    That is a great presentation you created.
  19. rogerwilco

    Hickory vs. Mesquite

    Dan, can you please come down to Oklahoma and cook a brisket? We've been enduring a drought for quite some time.......
  20. rogerwilco

    Big Green Egg Help

     If you use foil to cover the plate setter you are not altering any design parameters.....you are just keeping glop off the ceramic.  BGEs are made from a very thick ceramic. When heated to a temp, through-and-through, they will tend to stay close to that temperature for hours.....there is no...
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