Ideas on controlling fire for low and slow

coffeeguydenton · January 2014

Had a thought as I was cursing myself for letting the fire choke out last night on how to control temp on low and slow and maybe an idea on how to deal with the hot spot in the back of the egg. Wondering if anyone has tried these and had any luck.

1. Leaving a small pile of ash in the bottom rear to limit air flowing up through the coals in the back and control the hot spot.

2. Using the CGS Angle brackets (or other angle brackets from a hardware store, etc) and a half moon grate on the opposite side of the charcoal. This would (in theory in my head) allow indirect cooking with easy access to the lump to add chunks of wood for smoking as well as lump if it is a long cook while making the temperature a little easier to control as well.

henapple · January 2014

Where and how many places did you light?

Serial Griller · January 2014

http://www.amazon.com/Big-Green-Egg-BBQ-Guru/dp/B006NZUN8A/ref=sr_1_1?ie=UTF8&qid=1390151077&sr=8-1&keywords=big+green+egg+bbq+guru

http://eggheadforum.com/discussion/746823/x/p1

I have never used any of the examples you mentioned.You don't mention how long you want to cook or what you are cooking. What size egg??

When starting your fire ,If you use firestarters don't put the firestarters where the hotspot is.

Cook indirect and your hotspots won't be an issue.

Eggcessories for multilevel cooking and indirect cooking.

Make sure all the holes in the firebox are clear of charcoal and ash to allow for good airflow.

New lump helps.

coffeeguydenton · January 2014

Serial Griller said:

http://www.amazon.com/Big-Green-Egg-BBQ-Guru/dp/B006NZUN8A/ref=sr_1_1?ie=UTF8&qid=1390151077&sr=8-1&keywords=big+green+egg+bbq+guru
http://eggheadforum.com/discussion/746823/x/p1
I have never used any of the examples you mentioned.You don't mention how long you want to cook or what you are cooking. What size egg??
When starting your fire ,If you use firestarters don't put the firestarters where the hotspot is.
Cook indirect and your hotspots won't be an issue.
Eggcessories for multilevel cooking and indirect cooking.
Make sure all the holes in the firebox are clear of charcoal and ash to allow for good airflow.
New lump helps.

I've read those suggestions before, and they are basically what I'm trying. Just had a few random thoughts pop into my head and wanted to run them by the forum to see if anyone else had tried them out.

I'm not so interested in the length of the cook as the temp I am trying to maintain, which is as close to 210 as I can get. Length can be anywhere from 8 to 20 hours. Clearly the longer cooks would require adding lump using the method I suggested, but I don't mind that so much. I'm more interested in precision of temperature control. Eventually I will invest the money in a CyberQ, but until I can afford it, manual control will have to do.

coffeeguydenton · January 2014

By the way, I use an XL.

henapple · January 2014

Dump it, later your chunks in while doing that. Light one spot in the middle...go to 250, add the placesetter and dial in at 250. There's a general consensus that 250 is perfect for low cooks. You won't run out of good lump...ever.

stlcharcoal · January 2014

coffeeguydenton said:

Had a thought as I was cursing myself for letting the fire choke out last night on how to control temp on low and slow and maybe an idea on how to deal with the hot spot in the back of the egg. Wondering if anyone has tried these and had any luck.

What size Egg? I have that problem with my XL, but never the smaller ones.

Ideas on controlling fire for low and slow

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