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Need some help on temp control
Sookie
Posts: 335
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.
Comments
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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.
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Not a lot of difference between 200 and 250 as far as the product goes. Duganboy has it right
Steve
Caledon, ON
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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
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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 -
agree with stike leave open a sliver I would not worry about a 250 cook vs a 225
Steve Van Wert, Ohio XL BGE -
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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