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Need some help on temp control

SookieSookie Posts: 86
edited June 2012 in EggHead Forum

Working on a standing rib roast today.  I got the egg up to about 200, added some chips, got my thermometers in place and put my meat on.  I closed the vents to about 1/2 open on the daisy wheel and about an inch on the bottom vent.  The temp slowly climbed, and it just kept going.  I did a couple vent adjustments making the flow smaller, but it still kept rising.  It's now at 253, and I wanted to slow cook at 200-225.  Short of closing it down, how can I get this temp down? 

 

Any advice is appreciated.  Thanks.

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