Temperature regulation

Gordon_Shumway

I'm new to the BGE and so far I love it, but I've been having issues locking in the temperature.  For instance the other night I was cooking indirect steaks and I got the grill fired up, got the temperature to 550, opened the lid put the steaks on and the temperature never got back above 450.

Is this common?  Or is there something I can do differently?

Mickey

My way (on all 4 Eggs) is to put the top Daisy Wheel in storage. Just control by the bottom vent alone. Use your ceramic top to put out the fire. 

tarheelmatt

Gordon_Shumway said:

I'm new to the BGE and so far I love it, but I've been having issues locking in the temperature.  For instance the other night I was cooking indirect steaks and I got the grill fired up, got the temperature to 550, opened the lid put the steaks on and the temperature never got back above 450.

Is this common?  Or is there something I can do differently?

It depends on air flow really.  Lump could have shifted in the box, etc.  

Was the bottom vent all the way open? If not, just open it up more to get to desired temp.  

May I ask why you were cooking at such a high temp with steaks with indirect?

Gordon_Shumway

I was following a recipe off the BGE website for Ribeyes that told me to cook them at 550 for 3 minutes a side, take them out and wrap them in foil for 5 minutes.

Tackman

Welcome to the forum ALF!

jcaspary

Make sure you have enough lump. Fill it up to the top of the firebox or hight for low and slows.  If you don't have enough lump in there it will be hard to keep higher temperatures consistent. 

Goose4u

I have learned if you don't scrape the coals at the end of each cook (clean out holes) you don't get consistent air flows thus temp. 

My recipe for steaks

Direct heat

take grill to 700-750F
put daisy on (calms flame)
when temp hits 600F - cook steaks 2min/side 
put green cap on. I like mine rare -leave on covered for 4 minutes for a thick steak. You'll get a feel for time to your liking with practice 

Chubbs

Nice screen name. 

The recipe said 550 indirect? What size egg?

Gordon_Shumway

Chubbs said:

Nice screen name. 

The recipe said 550 indirect? What size egg?

Here is the recipe I somewhat followed

http://www.biggreenegg.com/features/chris-lanes-rib-eye-steaks-big-green-egg/

Biggreenpharmacist

I'm not seeing where it says go
indirect. 

grege345

Search reverse sear. For thick steaks this is the way to go. Start low finish high. It's just harder to get an egg down from 550° to finish at a low temp. 

fergi

Biggreenpharmacist said:

I'm not seeing where it says go
indirect. 

I agree, I did not find a reference to indirect.

Gordon_Shumway

Biggreenpharmacist said:

I'm not seeing where it says go
indirect. 

You're right, that may have been my issue.