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2nd cook
rmhendoo
Posts: 36
This is my 2nd cook on the Egg. Pork loin, dry rubbed and cooked to 160 temp. Used place setter and drip pan of water. Haven't had a taste yet, got it resting in a cooler. Have to wait and see. Any suggestions on regulating temps using upper and lower vents? What is the right combination? More upper, less lower or vice versa?
Comments
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I open the bottom vent 2 finger widths, and the top with the daisy wheel half open for 250 degrees.Then I adjust from there if I want a different temp. I pretty much just cook at 250 for slow, and wide open for hot.Large BGE Decatur, AL
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Don't need the drip pan with water, just get an air gap between the drip pan and the setter to avoid burning, wads of foil work well. Some use the bottom vent only, some use the top vent only, some use both - as you can see egging is a very exact science. I like to leave the bottom open 1/2 and regulate with the DFMT. Find what works for you and give it time to adjust, don't over react.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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+1 with @Skiddymarker - no need for water in the drip pan, just raise it off the PS. I'm in the no top vent camp, unless doing a cook below 300 degrees. Otherwise, just regulate with bottom vent.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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No top vent cap is needed unless your gasket is fried and cooking under 325-350. Only time I put liquid in a drip pan is a little vinegar and apple juice mix when doing pork butts. Which isn't every time just when going for a certain flavor my buddies dad prefers.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Sounds good, thanks for the tip
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If you, and specially your family, can do pink pork try cooking to 140*. It's legal to do that now.
Steve
Caledon, ON
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