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ribs

Stieet
Stieet Posts: 19
edited November -0001 in EggHead Forum
Got my medium BGE 6 days ago. Have done two rib eyes (too well done);
some tiger shrimp (excellent) and today I am doing Chinese style baby back ribs with guava sauce but, while I can crank it up to over 750 degrees, when I bring it back down to 250-300 degrees, I loose the heat even though I am trying to make adjustments w/the daisy wheel and bottom door. When I close the daisy wheel and the bottom door it just hovers at about 180 degrees and does not go back up heat wise. Any suggestions?
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Comments

  • cody
    cody Posts: 20
    bruce,
    When you close off both the egg gets no air and cannot get hotter.
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  • RocketMan
    RocketMan Posts: 67
    bruce,[p]are you *trying* to crank it up high (700+) then bring it down?
    It's much easier to try & "creep" up on your target temp than to bring it down from a high temp...[p]- Andy
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  • Unknown
    Unknown
    bruce,[p]Here is what I do for my Sunday ribs (I just wolfed them down - they were terriffic):
    a) Ensure no ash is blocking the air holes (use the ash scrapper tool and mix it deep into your spare charcoal for a few minutes)
    b) Clean out the ash at the bottom
    c) Add lump charcoal - a few inches above air holes
    d) Get the egg up to around 500 (I remove the daisy wheel completely)
    e) Clean & remove grill, rake the coals for an even spread
    f) As soon as no 'black' smoke is coming out of the top, I put the daisy wheel on and close the air off almost completely.
    g) I close the bottom air control almost completely[p]Within 40 min, the green beauty is down to around 300 (which is when I put the ribs on). After I open the lid and place the ribs on, it goes down to around 250 as heat captured on the inside escapes.[p]I open the bottom air control JUST A BIT.[p]She will normally stay at 250-275 for around 4 hours, afterwhich I have to gradually allow a little more air to ensure it does not go out.[p]These steps work for me. Good luck.
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