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Burned the lamb chops, why?

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Bendegr1
Bendegr1 Posts: 2
edited March 2012 in Root
I heated the grill about 45 minutes before putting chops on. Was trying to get grill to about 650 stabilized. There was still a fire going I the grill. Put chops on and each time I tried to close and stabilize temp it dropped. Also cause fire wa blazing end up scorching them on one side and overlooking altogether. Should I habanero waited longer for fire to die? Wa grill not really ready? Seems it takes long time to heat up and stabilize. Any advise. This is new for me. Twice before I actually undercooked twice.
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  • butwhymalemodels
    butwhymalemodels Posts: 267
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    Did autocorrect get you with "habanero"?

    Lamb chops are small and don't take much time to cook. If you kept them on and were waiting for a certain temp, you simply overcooked them. Every time you open the dome, you're going to lose heat. I've noticed between 50 and 75 degrees when cooking at 250...just for peeking. I'd imagine temp loss is much higher at 650, so if you were waiting for the egg to recover to 650 before you started the timer, they just overcooked.

    I love lamb! My wife doesn't so I try and make it a special treat for myself when she's put of town.

    A muslim, a socialist and an illegal immigrant walk into a bar 

    Blogging: Never before have so many with so little to say said so much to so few.

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    I did my first chops on my BGE.  Marinated in olive oil and lemon then cooked on the Large.  I used the plate setter at 600.  Five minute to a side and they were perfect.  Maybe the direct heat was the problem.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • gerhardk
    gerhardk Posts: 942
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    I think if I was doing direct grilling with a raging fire I would ignore the thermometer.

    Gerhard
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  • Sundazes
    Sundazes Posts: 307
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    Did you leave the top open the whole time to get to 650? Leave it closed and open up the vents to get to 650. Make sure you burp it before you open it once it's at temp.
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  • burr_baby33
    burr_baby33 Posts: 503
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    I think Gerhardk had it. I did lamb chops on Saturday. Had a hot raging fire. Seared with dome open for a couple minutes per side. Checked internal temp at about 90. Back on with closed dome for few minutes / side. Checked internal again and got a 125. Rested 15 minutes, perfect.
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  • Little Steven
    Little Steven Posts: 28,817
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    I heated the grill about 45 minutes before putting chops on. Was trying to get grill to about 650 stabilized. There was still a fire going I the grill. Put chops on and each time I tried to close and stabilize temp it dropped. Also cause fire wa blazing end up scorching them on one side and overlooking altogether. Should I habanero waited longer for fire to die? Wa grill not really ready? Seems it takes long time to heat up and stabilize. Any advise. This is new for me. Twice before I actually undercooked twice.
    Why so hot?

    Steve 

    Caledon, ON

     

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  • stike
    stike Posts: 15,597
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    Gerhard is spot on. You dont lose any heat opening the grill. The thermometer may cool and show a lower temp, but your '650' fire is still raging. And at 650 dome temp, you have a lot of 1200+ degree lump going. Grilling is cooking with radiant heat, and that's much hotter than dome temp
    ed egli avea del cul fatto trombetta -Dante
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  • butwhymalemodels
    butwhymalemodels Posts: 267
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    Stike, why would the thermometer show a lower temp if you aren't losing heat?

    A muslim, a socialist and an illegal immigrant walk into a bar 

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  • stike
    stike Posts: 15,597
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    opening the lid puts the thermo into cooler air (momentarily).  it's pretty small, but it might also be getting a bump from radiant heat (when shut).  opening it also puts the thermometer further from the radiant heat of the lump.  thermometer cools, but the ceramic is still as hot as it was, and the fire is the same (perhaps even bigger, with a large influx of air)..

    another example is what happens when you open the lid during a low and slow cook.  when you open the dome, you spill a large amount of hot air, and the thermometer briefly reflects a 'lower' temperature.

    but what's actually happening is that you are only briefly dumping that hot air (it'll quickly fill up again), and have actually introduced a gulp of air that can briefly bump up the fire.  this leads to chasing temps, when all along the fire is virtually unchanged.

    you see a low temp immediately after shutting, so then open the vents. and now the fire gets even more air in addition to the air it got from opening the dome.  the temp shoots up, and then you are slamming vents shut trying to calm it back down.

    best to ignore any changes in temp from an opened lid, unless the vent setting got screwed up by opening/closing
    ed egli avea del cul fatto trombetta -Dante
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  • Bendegr1
    Bendegr1 Posts: 2
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    Thank you all for your comments and advice

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