Over the past few attempts to cook on the egg I have been going through allot of lump. I cooked ribs for 4 hours ~ 250-275. Lump was gone at 4 hours and I had to move the ribs to the gaser to finish. Same with a turbo butt I did a month back.
Yesterday I cooked chicken wings (While they came our great). I cooked the wings at 300-350 for ~1.5 hours and I went through a whole fire box full of new Royal Oak lump and 4 decent (smaller than a baseball) pieces of apple chunks. I had to remove the big adjustable rig and add more lump to finish the cook.
Yesterday was ~1/2 bag of the Royal Oak. I had 2 levels of small (buffalo style size) wings/legs in the rig. ~20 per level.
I have tested the done thermometer in boiling water and it is right on just over 200.
When I cook I hand pile the lump in the firebox up to the fire ring.
Making sure there is room for air to flow around the lump. I have the
big adjustable rig with the ceramic oval stone as the indirect
deflector. I have that on the lowest setting. I also have the high-que grate on the bottom. I light the lump with a Mapp torch and 3 spots. I leave the Egg wide open to make sure I have a fire started. Once I see that and get some white smoke I then close the Egg with the lower vent wide open and the DW to the side and open. I see allot of white (not a good smell) smoke come out of the top as the temp slowly rises. Yesterdays target was 350. So as the temp hit 275-300 I started closing the lower vent to ~1 inch open. This got me a 300 degree reading after ~1/2 hour and only the sweet (good smell) smoke coming out.
My thoughts are if the dome thermometer was way off and I was cooking with a higher temp then the food would be hotter/done faster. I tested the chicken legs and they were only at 140-150 after almost 2 hours. That does not make sense if the temps was higher than 350. Even the ribs a few weeks ago were not over done after 4 hours at 275 and I was out of lump. yesterdays total burn time form lighting to prior to reloading was 2 1/2 hours for a full firebox. Something does not seem right or I am missing something or the heat is going elsewhere. At this rate I would never be able to do an overnight cook of a brisket/butt.
Any ideas? Anyone in NY want to come over and show me what I am doing wrong or show what I am supposed to do?
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,