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Help With Regaining Temp......

JKJK Posts: 93
edited 3:03PM in EggHead Forum
I've only used my bge four or five times. My question is, when you have stabilized the temp. and open the dome to put the meat on. Should I open the vents to get it back to the target temp. or just let it rise slowly on its own? Some meats don't need long to cook - pork loin at *300 - when I open the vents the meat sears and if I wait then I'm not cooking for the recommended time or temp.? Thanks.

Comments

  • Tim MTim M Posts: 2,410
    j.k.,[p]I find that any new adjustment is not needed. Normally you will plan ahead so that you only need the dome open for a few seconds. I will have all my tools ready to go - like a good pit crew in action. I set the slide/daisy top so that it doesn't move when the dome is opened (picture of this is on my website under Msc Pictures). There is no need to readjust the settings since the temp soon stabilizes right where it was before. [p]Have fun - [p]Tim
    [ul][li]Tim's Bge cookbook etc[/ul]
  • MarkMark Posts: 295
    j.k.,
    Let it rise on its own, once the temp is stable you shouldn't have to do much of any vent opening or closing. By all means resist the temptation of opening the lid "just to have a look", only open it when you have too. Speaking of lids, double check the vent on top when you close the lid, it will sometimes slide all the way open.
    Mark[p]

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