Temp Issue

BoneDaddy's

So I light the LBGE about 2 hrs ago, let it stabelize around 250, then put the meat on around an hour ago. The temp is hovering around 175, shoudl I open the botton a bit?

Big'un

What kind of meat? what is your target temp? I'm assuming your target temp is 250. If you put in a large piece of cold meat, the thermal mass may be whats keeping it low. It wont hurt to to open the bottom some,BUT keep an eye on it. HTH.

BoneDaddy's

2 8# Butts....target around 225-250

Big'un

Big'un

Definately thermal mass is contributing to the low temp. You can open the bottom some, just watch it closly so you don't overshoot your target temp when evrything stabilizes. You'll be fine. B) And don't forget to post some pics!

civil eggineer

It might be sacrilegious but I always open things up a little after putting a big chunk of meat on. Usually adjust back down within a half hour or so. Then just smooth temperature sailing to flavor island! :whistle:

Steeler Fan

In the future. Try this take the temp up a bit if you want 250 go to 275. Put your meat on and when it gets to your temperature start closing the vents a little till it restabilizes. I personslly like to let the egg stabilize to my temp for a 15- 20 minutes before I put on the cold stuff. good Luck

Smokin-AJ's

Also make sure that the stem from the thermometer is not touching the meat ANYwhere!

Michael B

Is the temp probe touching the meat?