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Holding temp problem

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pirates21
pirates21 Posts: 74
in EggHead Forum
So... I am trying beef jerky for the first time. I am having a hard time keeping temp below 200. Both dampers are opened a tiny slit only. I am sitting at 212 now. Can't stay below 200. Can I do anything else. I am using a Maverick to measure grid temp. Thanks!'
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • Foghorn
    Foghorn Posts: 9,842
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    I find it really hard to get down low once I pass the target temp.  Usually it is no big deal to be 25 - 50 degrees over target, but clearly in this case it is. 

    I don't have a good answer for you, but I guess you could try cooling the ceramic by running a hose on the outside of it....  Or covering the egg with moist towels... Or just shutting down and restarting the fire when you get down to 170...

    Hopefully, somebody will have a better suggestion.

    Good luck.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited September 2013
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    I would think a big pan full of ice water would help if you have room for it in the egg

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • pirates21
    pirates21 Posts: 74
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    I opened the lid for a few seconds, then closed it. Seems stable at 207. I think I'll just leave it there for now. Thanks for the suggestions!
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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