My Christmas standing rib roast came out excellent, but in a way it was despite my best efforts. This was the first time I've done low and slow in the cold weather and perhaps that was it. But I was thoroughly confused since I'd never gotten results like these before. I hope one of you can straighten me out and point me in the right direction. Here is the link for: The Roast
I was shooting to cook my roast at 225 degrees. The roast was on a v-rack, in a cast iron drip pan on the s/s grate on the platesetter installed legs up. This put the roast slightly above the hinge line up in the dome. When I warmed up the BGE I was able to hit 225 grate temperature, but the dome was way low-around 140. So I decided to let the dome get up to 225 and see what that did to the grate temp. I added the meat when the dome was stabilized at 225. This put the grate temp (as measured by my ET-73 ) at 295 which was higher than I wanted to be. I decided to try to lower the grate temp a bit and see what it did to the dome temps. I figured the dome temp would climb once the cold air was out of the grill and the ceramics heated through and eventually the dome temp and the grate temp would get much closer. This is what I found happened in warm weather. It didn't happen this day.
The dome got down to 180 but the grate temp was now about 100 degrees different at this point. Plus I was almost out of adjustment range, I didn't want to close the dampers more and put out the fire. So bottom line: I was thoroughly confused and totally out of my league. I decided to let this be a higher temperature cook, because I didn't have much of a choice. I decided as long as the grate temp didn't exceed 350. I leave things alone.
So while the results were excellent, I don't want to be out of control again. So hopefully some of you cold weather Egger's can help straighten me out.
1) When shooting for a low and slow cook of 225, what temps are you guys looking for at grate level and dome level?
2) What does the cold do to this equation? Do you change anything to suit the fact the dome doesn't seem to heat up as fast in relation to the grate level temps?
3) Any other advice or suggestions would be appreciated as well.
I've included my cooking log to show what I was seeing for temps. Thanks in advance for any suggestions.
N.E. MassachusettsTwo Large BGEs