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Question re: Indirect cooks

Georgia DawgGeorgia Dawg Posts: 20
edited November -1 in EggHead Forum
Have had my egg for 6-7 months and done numerous cooks, direct and indirect, but am running in to a problem with indirects. Once I stabilize temps for about 30-45 mins., then put on the placesetter and meat the temps drop dramatically on the dome thermo (about 100 degrees). I have tried to wait it out understanding the cold placesetter, cold meat, etc. but even after 2 hrs the temp is still extremely low and then requires me to begin adjusting vents. I am lighting the lump in several places, have tried putting the placesetter in early to "preheat" it, have tried the hairdryer, stirred the coals, etc. Any help is appreciated. Thanks!


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