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Temperature Control Question
Comments
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Takes a while to cool down an egg. Opening the dome to let the heat out does nothing but add oxygen to the fire, feeding it further. Well, it may cool the thermometer down a bit and read a lower temp. I cook prime rib at 250* all the way along and get great colour. If you feel you really need the sear, do it at the end of the cook
Steve
Caledon, ON
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Takes a while to cool down an egg. Opening the dome to let the heat out does nothing but add oxygen to the fire, feeding it further. Well, it may cool the thermometer down a bit and read a lower temp. I cook prime rib at 250* all the way along and get great colour. If you feel you really need the sear, do it at the end of the cook
+1Did one yesterday no sear was great!
Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
Thanks, I had decided I would cook the next one at 250 start to finish, like I've done Boston Butts for years. I had rad several posts about starting at high heat to sear and thought I'd try it, but you guys made me feel better!
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You can go higher than 250* and get great results too. I just find the window for not overcooking is better at lower temp
Steve
Caledon, ON
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You can go higher than 250* and get great results too. I just find the window for not overcooking is better at lower temp
Spot on! Also limiting your intake of a fine Cabernet helps. :-\"I'm ashamed of what I did for a Klondike Bar. -
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Oh,I thought I was the only degenerate wine sipping BBQing fool.:-))I'm ashamed of what I did for a Klondike Bar.
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No I'm the beer swilling degenerate fool. And damned proud of it!
Steve
Caledon, ON
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For you 250*F prime rib cookers, about how many minutes/lb do you plan on-recognizing the finish is based on temperature. My notes show about 25-30 mins/lb but it has been awhile and I'm not sure those writings weren't influenced by the extended cook time/beer consumption at the lower temps:)
In advance, thanks for your "clear light of day" insights.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
That's a tough question to answer. I've done lots of prime rib at low temps and they are usually 25 to 30 minutes a pound. If the roast is more than three or four bones then the time per pound goes way down. Think of stkie's mile long hot dog analogy. If it's longer than it is thick then you are looking at shorter times
Steve
Caledon, ON
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15m isn't enough time for much of a cool down. The last time I did what you did (and I try not to now), it took about an hour with the vents pretty much entirely closed (and an occasional opening of the top to let a bunch of heat out) to get down from around 500F to 250F.
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@ Homeboy
A small trick to lower the temperature is to introduce something (a mass) to absorb the heat or the energy such as a plate sletter and/or pizza stone. You could finish prime rib indirect or simply remove them.
Marc -
There's a danger though, introducing a cold pizza stone to a very hot egg, of cracking the pizza stone.
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If you want to sear either at first or at the end I would just do it in the oven.
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http://playingwithfireandsmoke.blogspot.com/1996/03/beef-standing-rib-roast-prime-rib.html
Look towards the bottom to see some posted cook times for a variety of sizes of meat. 4# on the light end was about 30mins/# and 15# on the high end at approx 20mins/#. Just use this to help you know when to start and as always, cook to internal temp that is a bit lower than you desire to account for rise during resting.
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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