Temperature fluctuations?

Nick2cd

i have a large big green egg. It seems like every time i do a low and slow cook, i'll set the temp around 225. it'll be rock solid for 6 hours and not move at all. then, i always seem to drop down to around 205 or so, at which point, i panic and make a slight vent adjustment. i'll often overshoot to around 250ish and then bring it back down to 225. my question is, why is this happening? i know i should probably just not touch it, but im always worried that my fire has died out. the fire died on me once and i had to take the food off, take the grate off, take out the drip pan, take out the plate setter, get the fire going again and reassemble. i don't want to do that again, hence my compulsive adjustments. do you guys experience temp fluctuations or am i alone on this?

TexanOfTheNorth

I find that I can maintain 250* without much trouble. 225* seems to be a little tougher. There are lots of variables including type and quantity of lump. Are you sure that you have enough lump to get you through a 6+ hour cook?

SenecaTheYounger

If you prefer low and slow cooks (as opposed to turbo), try running at 250. It seems to be much easier than 225, despite the fact that it's not such a huge difference.  And it will shorten your cook time a good deal.

Nick2cd

I find 250 easier to maintain as well. I'm using royal oak lump.

TexanOfTheNorth

So why/what are you cooking that you need 225*?

nolaegghead

Lots of people smoke at 225.  Pretty common temp.  Just hard to maintain without fluctuation on an egg without a stoker.  Not impossible though.

TexanOfTheNorth

Yeah, I've just started going with 250* as it is pretty easy for me to maintain.

revolver1

Stay in the 250/275 range and you'll be a lot happier.  

SenecaTheYounger

Lots of people do run at 225.  I did for many years.  It is the temperature, I believe, recommended in the Elder Ward recipe on the naked whizz website.

But invariably, those new to the egg seem to have issues with lower temperature fires, and one of the quickest fixes for them has been to try 250.  That, and experience in adjusting, which can't be taught over the internet.

I sometimes smoke at 175-180.  Those temperatures can be held easily enough.

But 250 solves a lot of problems for some.  Including cutting cook time an appreciable amount.

Nick2cd

i've done cooks at 225 and at 250.  it may be pure coincidence, but i have had better results at 225.  seems like i get a more thorough breakdown of fat and connective tissue, thereby yielding a more tender and juicy product.  I've done a fair share at 250 and the results certainly aren't bad.  i just feel that they are better when i hold around 225.