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  • I've never tried the 10, so maybe I don't know what I'm missing, but the 5 is certainly sufficient for me. The last cook I did, it took about 20 minutes to move the grate temp from 240 to 300 degrees at the end of the cook. on a different cook I…
  • Well, now my temps are dropping again. I dropped a thermometer on the grate, and it turns out the grate temp was around 180. I'm not sure how there could be a 50-60 degree difference between dome and grate, but I've cranked the dome up to about 30…
  • Thanks for the responses. I'm pretty sure the dome temp is accurate; I calibrated the BGE thermometer last night against a Thermapen. I did pull the probe out a little bit, and the temp dropped another 2 degrees. I think maybe what happened is …
  • That makes more sense, and may explain how I manage to melt my gasket trying to cook pizza. They melt pattern was quite clearly due to the plate setter, as there was no melt where the plate extends to the side for the legs and it was most pronounce…
    in xl bge Comment by acertain August 2008
  • Thanks for the thoughts. I am in Pacific, so 2am hadn't passed (although now it has). I got the temp fairly stabilized around 230, but I haven't been able to get it to totally level out (bouncing between 230 and 240). I think it's close enough fo…
  • Well, I already screwed it up. While I was in here on the forums, the egg temp jumped to like 400... :ohmy: I pulled the meat off and am trying to choke the fire down (it's at maybe 350 now), but am I pretty much screwed and should just recover …
  • I melted mine on like my fifth cook, and cooked a couple more times with no issues before replacing it (with a woven ceramic rope). I wouldn't worry about cooking without a gasket, and I also wouldn't waste my time complaining to the company. The …
  • Thanks I was able to find what I needed. Andrew
  • I was cooking it right at 250 for the first 5-6 hours, but when it was still pretty low in temp I put my Thermapen on the grate, shut the lid until the the temps stabilized then opened it again and looked at the temp. It read 214, so I opened the v…
  • PhilsGrill wrote: And remember, no high temp cooks for the first twelve cooks (+400). I've seen this stated before and I know it's common advice, but on the other hand, Naked Whiz says that there is no break-in period needed (http://www.nak…
  • Thanks for all the advice. I think that AZRP was right. I had the bottom door open about 1/4 - 1/2 inch. I shut it down and everything's back to where I wanted. Andrew
  • Thanks for all the responses. I had read the links mentioned, but it's always nice to hear whether other people are as laid back about it (I guess I'm the type A mentioned in the essay). One more question, what's HDAF (as in "put in the plateset…
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