regulating temperature

greeneggpoc · August 2005

When slow-cooking ribs or anything else, what's the best way to attain and then regulate the temperature? Do I bring the temp up high and then knock it back, or slowly bring it up???

Mike in MN · August 2005

greeneggpoc,
Always, (usually) creep up to your desired temp. It's easier to raise the temp than to lower it by a long shot. Also, it's easier to maintain a set temp if the egg is given time to stabilize at that temp. Just because you reach 350° on the run up, doesn't mean it's ready to cook. If you try to cook right away, temp control becomes more difficult as the cold food, opening the dome, and the cold dome itself will suck all the heat out of the egg. After the temp stabilizes for a while, it is affected less by the insertion of cold food. [p]To lower the dome temp after you have gone too high is a slow process. The only thing to do is close the lower vent tight, and put the rain cap on to totally seal things off... and wait. When it starts dropping, sometimes "burping" the dome and pulling the cap off and on will help, but this has the effect of adding more air to the fire which may cause it to burn hot again. Stirring the lump, or adding more lump will also knock the fire down some.... but the ceramic is doing its thing by maintaining that temp that you brought it up to. So, be patient.[p]Mike in MN

The Naked Whiz · August 2005

greeneggpoc,
Here is my web page on temperature control if you are interested:[p]TNW
[ul][li]Temperature Control[/ul]

regulating temperature

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