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Creepin temps

Im tryin to do a low and slow. Had temp at about 285 or so for about 30 mins. Was tryin to give it the hr limit like i have read on here so many of you do but my temp has started to climb. Its up to about 315-320. Vents are almost completely shut off top and bottom. Any help or suggestions would be greatly appreciated.... Im tryin to do a pork loin about 3 lbs. have ps legs up on ss grid. LBGE
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Comments

  • EggcelsiorEggcelsior Posts: 10,855
    How is your gasket?
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  • Grader07Grader07 Posts: 117
    Gasket is in good shape. Fits snug
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  • robnybbqrobnybbq Posts: 1,736
    For pork loin I usually cook at 350 direct for an ~hour and they come out great.

    As for your temp creep.  Do you have the PS in from the beginning?  That will take time to heat up and stabilize.  My large at 250 is about 2-3 screen opening wide on the bottom vent and 1/4 in on the top DW.



    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • zosobao5150zosobao5150 Posts: 114
    Is it windy there?  Have had a lot of temp climbs when I am cooking for longer periods due to wind.
    XL BGE
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  • zosobao5150zosobao5150 Posts: 114
    Is it windy there?  Have had a lot of temp climbs when I am cooking for longer periods due to wind.
    XL BGE
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Sounds like you might have a leak. Some people have had to silicone around the bottom vent to seal it. When your egg cools down after this cook do the dollar bill check and make sure your dome is seated.

    For now try closing the bottom all the way and leave the DW petals open and see if your temp drops.
    LBGE
    Go Dawgs! - Marietta, GA
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  • Grader07Grader07 Posts: 117
    Yeah its windy... Thinkin maybe thats the issue....
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  • zosobao5150zosobao5150 Posts: 114
    that would be it. 
    XL BGE
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  • Grader07Grader07 Posts: 117
    robnybbq said:

    For pork loin I usually cook at 350 direct for an ~hour and they come out great.

    As for your temp creep.  Do you have the PS in from the beginning?  That will take time to heat up and stabilize.  My large at 250 is about 2-3 screen opening wide on the bottom vent and 1/4 in on the top DW.


    Ps has been in from beginning im using ss vent top instead of dw. Its open bout 1/4 in and my screen is open bout like yours 2-3 screen widths
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  • Grader07Grader07 Posts: 117

    that would be it. 

    Is there anyway to stop it other than dont try a low and slow during windy days?

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  • Grader07Grader07 Posts: 117
    @ smokinDAWG82 Whats the dollar bill test? Im new to this stuff
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  • zosobao5150zosobao5150 Posts: 114
    Can you rotate your egg so the wind doesn't directly hit the bottom vent/screen?  Or put something around it to deflect the wind from hitting it directly?

    I do try to stay away from low and slows on windy days.  I regularly do beef jerky at around 150 degrees at the grid.  I have an igrill that I use to monitor the temp.  Any time I see the temp at grid level start to rise, after it has been steady for some time, it has always been due to the wind picking up speed.
    XL BGE
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  • Grader07Grader07 Posts: 117
    @zosobao5150 ok i moved some things to deflect the wind. Ill see if this helps.... Wow you can keep your egg at 150 for jerky??? This is my first low and slow with the pork loin. If this works out maybe ill try for the jerky thing.
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  • Grader07Grader07 Posts: 117
    @smokinDAWG82 ill def give it a try after it cools down. Thanks
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  • zosobao5150zosobao5150 Posts: 114
    @Grader07 - yes 150 or so is definitely doable, but does require practice, and like I said...wind kills me so for jerky I even try to stay away from evening hours, when the winds do sometimes pick up.

    BTW..pork loin can definitely take the heat and a quick cook because it is so lean.  I cook mine to about a 145 internal meat temp at a 350 dome temp all the time. 
    XL BGE
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  • ShadowNickShadowNick Posts: 519
    how far open is your bottom vent?   for a low and slow i find it usually should be open about the thickness of a credit card
    Chicago, Illinois
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