PIcked up my new large egg after the Oklahoma EggFest on Saturday evening. Unfortunately, I wasn't able to spend but about 45 minutes at the EggFest due to too much "stuff" going on Saturday (4-year old B-day party, etc.).
Apparently, the Egg that was originally meant for me had been used for a TRex cook during the Iron Egg Chef competition and after it cooled down enough, the gasket was completely sealed shut. I knew that this meant I would need a new gasket as well, but the fine folks at Everything Barbecue traded me out with another Egg that wasn't scheduled to be picked up for another week or so. The one I ended up with looked like it had hardly been cooked on. Thanks Scott!
Yesterday, decided to try some spare ribs cooked low and slow for about 6 hours. Fired up the Egg, and tried to stabilize the dome temp at 250. It seemed that the Egg "wanted" to be at 270-280. I couldn't get it to stay down at 250 or lower.
After I was battling to get the temps down, I realized that the wind was blowing at a pretty brisk pace right at the draft door, and assumed that this was causing most of my problem. I had it shut down to just a sliver (maybe 1/16th inch), and the daisy wheel at about the same. Could the wind be the culprit here? I didn't want to move the egg around after I had already got my fire going. I had pretty well filled the lump to the top of the fire ring, and was using the inverted plate-setter.
Cooked the ribs then at around 270-280 (dome) for 6 hours. The flavor was fantastic. I used a rub from the "Smoke and Spice" cookbook which I love, and cooked them dry.
However, they were a little tough, and chewy. I was a little disappointed although the flavor was great.
Any tips or something I missed in keeping the temp. lower? I soon want to try a Brisket and Butt, but don't want to cook them at 270 for obvious reasons.