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Temperature Control

I just got my Egg on Friday.
I did a test cook yesterday to see what lighting and temperature control would be like.
It took a little bit but I held it at 350 pretty well...it did creep up a little.
What are the best ways to control temp?
How would you keep it at 200 for slow cooks (i.e. pork butt)?
Thanks!
Minneapolis, MN - Large Egg - Newbie as of 3/29/13

Comments

  • MickeyMickey Posts: 16,884
    IMO 200 is to low. My basic is to get it on the way up. If you pass the temp and start playing to lock it in you do that all day.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • ag139ag139 Posts: 3
    200 was illustrative...I guess I should have asked what to cook a pork butt at and how to keep the temp there??
    Minneapolis, MN - Large Egg - Newbie as of 3/29/13
  • RebellabRebellab Posts: 43
    It has been my experience that after you figure out how wide to place the vents/daisy wheel, I light the egg let it burn for about ten minutes and close down my vents to where I feel I need them. Stabilize for a good while to let the bad smoke burn off and make adjustments as I go. For 250-275 I have bottom vent about 1/4 to 1/2 inch open to start.
    LBGE South Dakota
  • MickeyMickey Posts: 16,884
    edited March 2013
    I never use the top (daisy wheel). This is how I do a butt, you will find many other ways. TURBO BUTTS · Hot'n fast, 350 for 3 hours to internal to around 160, then wrap in foil and 2 more hours to 195 and then let it rest for an hour or so wrapped in towels in a ice chest. Falls apart and oh so good! Have fun! · Be sure you only get a 7lb butt or so (or a couple ) . Note: The butt box is not required.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • SkiddymarkerSkiddymarker Posts: 7,359
    edited March 2013
    Each egg will be a little different, depending on the lump (same brand can be different bag to bag); how it is loaded, (placed or dumped); OEM or High-Q grate; how you light it. 
    Generally, I like to low and slow in the 250-275 grid temp range. I'm in no rush so the egg can take an hour to stabilize. 
    After it is lit, I leave the lower vent at about 1" and the daisy wheel on, petals open. I go away for 20 to 30 minutes and the temp will be close to 400 +/- 50. If the VOC's seem to be gone, in goes the setter, drip pan, grid, Maverick pit probe. I adjust lower vent to 1/4" or less, the DFMT petals maybe 1/8" or more. If the smoke is sweet, drop on the meat and watch the temp over the next hour or so and fine tune as needed - usually not too much. In my MBGE the temp will drop to 250-275 with the addition of the set-up and meat. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • ag139ag139 Posts: 3
    Great tips!  Keep em coming!  
    Minneapolis, MN - Large Egg - Newbie as of 3/29/13
  • six_eggsix_egg Posts: 679
    Each egg will be a little different, depending on the lump (same brand can be different bag to bag); how it is loaded, (placed or dumped); OEM or High-Q grate; how you light it. 
    Generally, I like to low and slow in the 250-275 grid temp range. I'm in no rush so the egg can take an hour to stabilize. 
    After it is lit, I leave the lower vent at about 1" and the daisy wheel on, petals open. I go away for 20 to 30 minutes and the temp will be close to 400 +/- 50. If the VOC's seem to be gone, in goes the setter, drip pan, grid, Maverick pit probe. I adjust lower vent to 1/4" or less, the DFMT petals maybe 1/8" or more. If the smoke is sweet, drop on the meat and watch the temp over the next hour or so and fine tune as needed - usually not too much. In my MBGE the temp will drop to 250-275 with the addition of the set-up and meat. 
    Almost exactly like I do it expect I use a DiGiQ.  

    XLBGE, LBGE 

    Texarkana, TX

  • twlangantwlangan Posts: 294
    I have the best luck using the lower vent mostly to control temps for low-n-slows. For 250F, the lower vent is only open a crack - about 1/16". I do use the daisy wheel too and those are open about 1/4 of the way or so.

    You will find that each cook is different. Vent settings are not always repeatable for the same temps. Differences in weather, humidity, charcoal, etc will change settings. I have found that if we have had rain recently my Egg will require more air to come up to temp. The ceramic will soak up some water and it takes some energy to cook it off. 

    The trick is to just roll with it and not over-stress. Make small adjustments and enjoy the challenge of finding that sweet spot for current conditions.
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