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How to get the temp down?

ja19412ja19412 Posts: 10
edited December 2011 in Root
I just got my egg today and ate the best steak I have ever cooked. This is going to be a good investment. I used to over cook a lot of meat, but this one was great. I do have a question if someone cold help. At one point, I had opened the egg up to get some jalapeños off and then to put steak on. The temp got up to 400 plus. I closed off all the air to get it down because I now he first few cooks need to be at 350 or below. The temp stayed at around 400. The only way I got it down was to open big top. Is this the best way or is there another way. Should I have just waiting after closing off the air flow.
Thanks

Comments

  • That's a common misconception. Opening the dome only adds oxygen to the lump, making it hotter. The themometer senses the cold air and will read lower for a while. Best bet is to start shutting the vents as you approach your desired temp. The egg does not cool down really quick so a reverse sear works much better

    Steve 

    Caledon, ON

     

  • 4Runner4Runner Posts: 2,948
    plus 1 on reverse sear.  I do that for all large pieces of meat.   For steaks, I settle on 1.5" thickness and sear first down low, then pull and close down vents, season meat, and the back on up top at around 375 to roast to the finish.   I enjoy my favorite beverage during the mid resting time too!  It works for me.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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