I just got my egg a month, or so ago and I'm getting pretty accustomed to using it. However, I'm having trouble keeping my temperature low and consistent for 8-hour (+) smokes. I recently tried my hand at a Brisket..... it got a little overcooked, well really overcooked. I was shooting for a 230-250 dome temp for the smoke and here's what happened, start to finished:
1 - Replaced all the charcoal (BGE Lump) with fresh coal, placing larger hunks at the bottom & working my way up.
2 - I lit the fire
3 - When the temp hit 175, I shut the lower vent to 1/4" and closed the top wheel, leaving the daisy wheel 1/3 open.
4 - I let it sit for about an hour under the temperature stabilized at around 230 (or so it appeared)
5 - I put the wood chips (1/2 bag, pre-soaked for a couple hours), the plate setter, drip pan (with apple juice & water, 1-in deep), and then the meat.
6 - The temp dropped, and came back up to 230 and appeared to stabilize and stay there for the next 1, to 1-1/2 hour, SO
7 - I went to bed and when I got up the next morning (about 6-hours from last checking), the temp had risen to 305-310 over night..... and the meat was not in very good shape, luckily it was just for my wife and I. We still ate it and it wasn't horrible, just not close to what I was hoping for.
I know that there's a lot of factors, environmentally, that can have an effect on holding low temps in the BGE. I also know that this happened because of the user (i.e. me) and not the egg. But, I'm just wondering if anyone has some advice for me, or has had this happen and tell me what I could try different next time....
Sorry for the long-winded post here, I just really need some advice and figured a more detailed post would help...