Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

temp wont come down

Okay I have cooked over 20 pork butts in the 3+ years I have had my egg.  I prefer to do it low and slow for about 20 hours at 210/220.  I use a cyber Q to hold the temp.  Well after lighting it, I left the top open on accident and the temp climbed to 280.  after realizing it it completely closed the top as i normally would.  The egg held at 280 for almost four hours and would not come down.  The cyber q fan never kicked on so it is not a problem with that.  I finally took the butt off for a few hours as to not over cook it.  Put it back on at about 2 am and egg was still at 270.  At 10:00 this morning it was steady at 210.  At 12:00 i checked and it was almost out of charcoal so i added some more, about halve of the fire box.  20 minutes later it was up to 275 again and would not come down.  It still looks like it should and is ok, but I can't figure out why all of the sudden i am running so hot and cant get it down.  Any ideas?

Comments

  • double_dsdouble_ds Posts: 35
    I use RO lump, I completely cleaned out egg a few weeks ago and my topper is a smoke stack topper instead of the daisy wheel.  my seal on the back is coming off some but has not really been an issue like this.

  • lousubcaplousubcap Posts: 6,884
    About all I can say is that you got the BGE ceramics hot and once that happens it takes forever to lower the temp.  Couple that with trying to get down to 210*F and you are in for a long ride.  If you almost ran out of fuel at a much earlier cook time than usual, then you consumed it at a much higher rate.  So, you were getting more air into the BGE than you needed for the desired temp or your dome thermo is out of calibration and you were well above 280*F to start-thus the more rapid consumption.  FWIW-
    Louisville   L & S BGEs 
  • OrthobearOrthobear Posts: 84
    I've had this happen to me on my last couple cooks. One thought is that I might have a slight opening at the top of my lower vent that could be allowing unwanted air flow. I use a digiQ and during my last couple of cooks the temp overshot and never would come down. Fan pretty much was non existent. Sounds like you're having the same issue. We may have an air leak somewhere.
    Houston, TX
  • You lost me at Double D's. >:)
  • wrx_02wrx_02 Posts: 16
    I once left the top open for to long, with the electrical starter connected. I came out to a melted electrical handle and about 400 degrees. I shut it down and had issues cooking at below 350. It was a constant close all the vents, then barley crack them open. 

    I am familiar with my egg and RO and where the daisy wheel and bottom vent need to be open to for 250. I think too many lump was started and that is why the temp was so high. 
  • nolaeggheadnolaegghead Posts: 15,355
    Shut the daisy wheel all the way and let the fan force air in. You may have had the bottom fan damper open too much also.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • double_dsdouble_ds Posts: 35
    well i just took it off and is now wrapped and in cooler, it should be ok but will know in a few hours.  Seems like a good excuse to replace my gasket.  will start a new thread on suggestions for what to use.  thanks.

  • lousubcaplousubcap Posts: 6,884

    If you don't have any obvious air-leaks (smoke leakage) and you pass the dollar bill test then your gasket is fine.  It will need replacing at some point and your new thread will give you some choices. BTW-pork butts are about the most forgiving cook you can do on a BGE so as long as you are good with the finish-line when you pulled them  then you should have great eats.

    Louisville   L & S BGEs 
Sign In or Register to comment.