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Need some help on temp control

SookieSookie Posts: 325
edited June 2012 in EggHead Forum

Working on a standing rib roast today.  I got the egg up to about 200, added some chips, got my thermometers in place and put my meat on.  I closed the vents to about 1/2 open on the daisy wheel and about an inch on the bottom vent.  The temp slowly climbed, and it just kept going.  I did a couple vent adjustments making the flow smaller, but it still kept rising.  It's now at 253, and I wanted to slow cook at 200-225.  Short of closing it down, how can I get this temp down? 


Any advice is appreciated.  Thanks.


  • DuganboyDuganboy Posts: 1,118
    Close it down, keep an eye on it and when it gets back close to your range, barely and I mean barely open the bottom vent and the daisy wheel., 

    The fire won't go out.  
  • Little StevenLittle Steven Posts: 28,305
    Not a lot of difference between 200 and 250 as far as the product goes. Duganboy has it right


    Caledon, ON


  • SookieSookie Posts: 325
    OK thanks guys.  I just didn't want it to go out.  The remote thermometer is the best.  I can watch it closely from here :)
  • stikestike Posts: 15,597
    i wouldn't shut it all the way, just a sliver.  trapped smoke from a dying fire is as bad as the smoke from putting it on too early (both from incomplete combustion).

    think of a candle wick smoldering after blowing it out.  you do NOT want that
    ed egli avea del cul fatto trombetta -Dante
  • Phoenix824Phoenix824 Posts: 243

    agree with stike    leave open a sliver  I would not worry about a 250 cook vs a 225

    Steve Van Wert, Ohio XL BGE
  • SookieSookie Posts: 325
    All done.  It has turned out absolutely gorgeous.  I did shut it down for a few and opened it back up, but the flame never fully extinguished so I think I'm good.  I can't wait to dive into it tonight and show it off to my friends :)
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