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Quick temp. control
O Day
Posts: 3
Hello, I'm doing my first racks of babyback ribs. My question is.. Is there a reliable quick method to get the temp. down to 225 degrees (close top or bottom vents seperately, etc.?) I don't want to lose the coald altogether. I know the vents regulate heat, but it wants to hang at 300-350. Thanks.Steve
Comments
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depending on lump humidity etc....
Crank down on the vents as you approach your temp. Don't go past and then try to dial back.
For me I do ribs at 250 dome. I find it easiest to hold 250 and the 25 degrees doesn't matter in the egg.
I have the lower vent open slightly and the petals on the daisy wheel cracked for 250 -
when it gets to 200 close the bottom vent down to a credit card thickness wide and leave the daisy holes open, as it just starts to pass 225, close the daisy holes to about half way and make tiny tiny adjustments to you lock in on your temp. each egg seems to act a little diffent and the lump and how much ash is in there effects things, the bottom vent may need to be open just a little more on yours or even a little less. the idea is to get it up to temp, but not over.fukahwee maineyou can lead a fish to water but you can not make him drink it
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I agree with previous post: It's easier to stop the temp from going over than to bring it back down from . Before I learned how to keep my egg temp low for bbq, a couple of times I have used a spray bottle with water to spray the lump to try and get the temp down. it sort-of works, but is not great, it tends to cause ash to come flying up into the cooking area.
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I use a finger width on the bottom and open the daisy wheel about half open and it keeps at 250 until it runs out of lump.
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One thing I would add to the others is wind. If door is facing South and you have a spring South wind it will really play havac with normal setting. About the time you get it set the wind stops and there you go again.
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Good point. Wind can help or hurt.
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