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What do I do wrong????

SandiSandi Posts: 107
edited November -1 in EggHead Forum
Okay, last night, had company over, so I did steak on the egg. Turned out pretty good (did overcook slightly) Decided that since I had the egg fired up, I'd bring it down to 200 and put a 3lb butt on, figuring I'd take it off this morning and do lunch at work. Went to bed around 11, checked the egg and the temp was holding steady (since 7pm) at about 225. Got up this morning, egg was COLD, as was meat which was about half cooked. Did this happen due to burning at a high heat for the steaks?


  • Elder WardElder Ward Posts: 330
    Sandi,[p]What were your settings on the top and bottom vents?[p]Elder Ward

  • Nature BoyNature Boy Posts: 8,329
    That is a tough one. Did you notice if the fire was going when you put the butt on?? It takes quite a while, even without fire, to cool the egg down from searing temps. To keep the fire going AND cool the egg down it would take a very long time. Me thinks your fire went out while it was closed down to cool. I think if I was attempting what you did I might shut the egg down totally, let cool, then refire up a smaller fire.[p]Seems better to go from a low slow fire to a hotter cook than what you did. Good luck!![p]NB
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  • CatCat Posts: 556
    Sandi,[p]Did you start out with a full load of charcoal?
  • Tim MTim M Posts: 2,410
    Sandi,[p]That's an easy one - you ran out of fuel. Doing steaks eats lots of lump - lots! If you did not start out with a totally full firebox full f lump - you face a chance of your fire going out either by lack of fuel or so little fuel left that it burnt one side then couldn't move to where more fuel is in the firebox. Very common!![p]On long cooks (over 4 hrs) always start with full load of fresh lump. Old lump looks good but has much less fuel in itself than a fresh piece.[p]Tim
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