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First off, would like to say hello! I'm a recent convert to the BGE's (less than 2 weeks) & know that once I get over the learning curve, will love it like the rest of you. Tried a couple of things on it last w/e wings & ribs. Cooked the wings on direct (I'm thinking it was a mistake, esp since I'm still in the head scratching stage of trying to figure out the whole vent system) and ruined 1/4 of them. Put the plate setter in the day after & tried low n slow on the baby backs which turned out much better than the wings. Can someone give me an "idea" how far off I need to shut the vents to obtain around 225 temp?...Y'all forgive me, like I said, I'm new to the whole BGE world...I "thought" I had snuffed out the fire b/c I had the vents shut off too much, but the temp's would not come down. I know it takes a while for them to cool off, but I had waited as long as I could & the temp was still hovering around 300 when I put the ribs on & just estimated my cook time. At any rate, again, my 1st question is, what is a estimation on how to obtain 225 & my other question is, once the lump is lit, how do you keep the temp from hitting in the 500 + range when you close the dome, or is that just something you live with & have to wait for it to cool down some?
Thanks in advance, looking forward to getting to know those on the board & learning what you seasoned pro's will share with me