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Hard to get down to 250º

MopMop Posts: 496
edited 6:57PM in EggHead Forum
got the butt all rubbed up and in the egg......having a hard time keeping the egg under 300º[p]Roger!


  • djm5x9djm5x9 Posts: 1,342
    Mop:[p]The secret is to let the temperature rise slowly to the desired temperature. Once you overshoot, it will take a while to let the temperature settle back down.[p]I assume you are getting a tight fit when the dome is closed and air leakage is not the culprit?

  • Nature BoyNature Boy Posts: 8,411
    You can still get it stabilized. Close bottom vent to 1/16, and daisy to a crack. It'll come down slowly, and the higher temps won't hurt your butt. Once you get past 260, you'll probably need to tap the vents back open a tad t keep things goin.
    Twitter: @dizzypigbbq
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  • MopMop Posts: 496
    Yes, I didn`t let the cooker get past 325º after lighting it..
    I have it down to 250º right now actually....
    I hope it doesn`t go out overnight!
    It`s 10:00 pm here now and I`ll be up till 12:00 or so, that gives me time to get it wind tonight..just cold![p]Roger

  • JJJJ Posts: 951
    By your reponse to djm5x9 you are letting the EGG get to hot before starting to close the vents. Once the temp gets to about 150* start closing the vents to stabilize at 250*.

  • BamabobBamabob Posts: 246
    Just wanted to "holler" at you a minute.I used your parmesan cornish hen recipe tonight on a butterflyed roasting chicken.I didn't have time to brine it,but it turned out GREAT anyhow.Thanks for idea.Keep warm--- Bob

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