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Low Temp Control

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OkieEgger75
OkieEgger75 Posts: 21
in EggHead Forum
New Egger here. What is the best way to stabilize egg for long cook? Everytime I try an all night cook stabilizing at 250-275, I wake up in the morning with a nearly dead fire. Tried to let Egg get up to 450 and bring down to temp, but could never get below 350.
Muskogee, OK
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  • calracefan
    calracefan Posts: 606
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    Catch it on the way up, start with a cleaned out egg, full load of lump.Start your fire in a couple of places , leave the lid open for the first 5-8 minutes, close the lid . When temp gets approx.50 degrees below target adjust damper to where you think it need to be, let it stabilize a good 20 minutes or more , make further adjustment as needed.My large gets very happy around 250-275 will stay there for hours. Only thing that seems to have an effect is if the wind changes.
    Ova B.
    Fulton MO
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  • boatbum
    boatbum Posts: 1,273
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    calracefan hit a good point, catch it on the way up.   Just takes practice.   This weekend I lit, brought it up to 220, held there, then bumped up to 300 for what I was cooking.

    Also, clean egg, full lump as mentioned above.   When doing a low and slow I will lite, close up, then I may wait for 45 minutes to an hour before I start.   I know I am stable before I load food.

    When you open up to load everything in, setting the maverick, etc - you through off the temp with the top open.   If I can get the settings stable for the wind, humidity, charcoal moisture - all those factors - then I can feel good about it returning to stable point.

    On an all night, 45 minutes to an hour before meat on.  Then I hang out and watch for 45 minutes to an hour to make sure I am stable.  Any adjustments I feel I need to make, I lightly tap the damper withe ash tool - barely perceptible movement of the air gate.  Or slight adjustment of the top.

    When I put brisket or butt on - I do not open the lid until it is at 195 on the Maverick.  Then I start testing and inspecting - the final 10 degree variance is based on toothpick ( or thermapen) insertion or bone wiggle in the case of a butt.

    Cookin in Texas
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