I'm learning but need a little help on the long slow cooks. I have a large BGE and I set it up as follows: fire box to the top with lump, big pieces on bottom, smaller toward the top. Next the fire ring, next the plate setter, legs up, with a pizza stone and a drip pan centered on the setter. next the grill grate(doesn't exactly fit over the setter legs but good enough. Next a 5# brisket, fat side up.
Using the BGE dome gauge brought the dome temp to 250. I also had a remote therm at grill height(not a lot of room because of the size of the brisket but i did my best. The tip protruded thru a small potato and sat near the edge just above a setter leg so that it couldn't be hit by a direct flame). At 250 dome, it read a steady 166. [p]I think that low grill temp is the problem. Now I want to fix the problem for next time. I'm no expert, but here' the way I see it. There is two types of heat in the egg. 1)The 'convection heat' coming from the air flow from the burning lump. 2) The 'radiant heat' coming from the heated ceramic surfaces inside the egg. In my case the convection heat was diverted by the plate setter to the perimeter of the egg, going straight up the sides and out the top. I had the bottom vent open about 1/16", and the top daisy wheel open about half way(much more open on the top vent than the bottom causing very little exit friction if that lingo makes any sense. The meat itself was getting only radiant heat.[p]Started the cool about 6pm. at 4am the dome temp was holding well at 250, with the grill still about 166. At 7am the dome temp had dropped to under 200 and the grill temp to 130. I think the lump got low, it was not out. anyway I panicked and heated up the oven to 'convection 220' and finished it there to 195 in foil. It came out pretty good even though it was a little mushier than I would have liked. [p]Now help me if you can. Do I need to do something to get more 'convection heat' to the meat like: use some fire brick to divert the hot air more to the center of the egg where the meat is or raise the grill and meat so that there is more space between the plate setter and the grill surface or close the top vent more to cause more 'convection heat' to stay in the egg ( it seems that might raise the grill temp). And now i'm out of other ideas but obviously I well never get an internal meat temp of 190-200 with a grill temp of 166. [p]Thanks for your help in advance.[p]EdB