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Temp Issue

BoneDaddy'sBoneDaddy's Posts: 256
edited 11:49PM in EggHead Forum
So I light the LBGE about 2 hrs ago, let it stabelize around 250, then put the meat on around an hour ago. The temp is hovering around 175, shoudl I open the botton a bit?
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  • Big'unBig'un Posts: 5,909
    What kind of meat? what is your target temp? I'm assuming your target temp is 250. If you put in a large piece of cold meat, the thermal mass may be whats keeping it low. It wont hurt to to open the bottom some,BUT keep an eye on it. HTH.
  • BoneDaddy'sBoneDaddy's Posts: 256
    2 8# around 225-250
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  • Big'unBig'un Posts: 5,909
  • Big'unBig'un Posts: 5,909
    Definately thermal mass is contributing to the low temp. You can open the bottom some, just watch it closly so you don't overshoot your target temp when evrything stabilizes. You'll be fine. B) And don't forget to post some pics!
  • civil eggineercivil eggineer Posts: 1,547
    It might be sacrilegious but I always open things up a little after putting a big chunk of meat on. Usually adjust back down within a half hour or so. Then just smooth temperature sailing to flavor island! :whistle:
  • Steeler FanSteeler Fan Posts: 395
    In the future. Try this take the temp up a bit if you want 250 go to 275. Put your meat on and when it gets to your temperature start closing the vents a little till it restabilizes. I personslly like to let the egg stabilize to my temp for a 15- 20 minutes before I put on the cold stuff. good Luck
  • Also make sure that the stem from the thermometer is not touching the meat ANYwhere!
  • Michael BMichael B Posts: 986
    Is the temp probe touching the meat?
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