temps

Inksmyth · February 2011

Temp stabilized at 220 at grid with platesetter, drip pan and grid in egg. Put in wood chunks and meat. Clean firebox, new lump, no clogged air holes. Temp dropped to 155 but it did not recover. 2 hours later and temp at 167. This has happened several times. Any thoughts on cause and fix?

skihorn · February 2011

Your lack of responses is probably because most are stumped. Is it possible the meat is too close to the thermometer probe on the cooks where it does not recover? Sorry, I can't think of any other issues since you appear to have the big one (air flow) covered.

Freddie
League City, TX

PhilsGrill · February 2011

Open the vents a little more next time it happens. And cook at 250 not 220 next time.

2Fategghead · February 2011

Inksmyth, How did your cook turn out? Did your meat get to close to your probe? :huh:

Inksmyth · February 2011

I thought that, but the probe was 3" away.

Inksmyth · February 2011

220 grid is 250 dome on my egg.

Inksmyth · February 2011

Ribs were dry. Probably from taking 8 hours to finish.
I did open the vents to get back to cooking temps, but lost 2 hours.

Ripnem · February 2011

Inksmyth,

Right after you start your fire get the platesetter, drip pan and grids all in place to heat up along with the egg. Then ease it into 250 and once you have a good 30-60 minute 'stable' fire, toss the meat on and DON"T futs with the vents. the meat will act as a heat sink and show low dome temps, but your fire hasn't changed.

2Fategghead · February 2011

Like Adam said be sure to stabilize your egg at the temp you plan to cook your food with your indirect "setup" in there as well. When your egg comes to temp and you no longer need to adjust the vents wait 30, 40, 60 minuites.

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