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Help I can't regualte my temp

spalczespalcze Posts: 14
edited September 2011 in Forum Feedback
I just got my egg Sunday, I tried cooking steaks on it.  I got my temp up to 650, but when I opened the lid the temp would drop down to 500ish range, then I would open vents and it would get up to 750,  then i;d close it up and the temp would drop again.  I do not know how to keep it around the temp that i want it to be.  Any help?


  • 4Runner4Runner Posts: 2,948
    edited September 2011
    You need to let the Egg stabilize.  This takes time and patience.  Once you are hold temp for 30mins, you are good to go.  Don't worry about temp drop when you add meat or other items in the Egg....the temp will come back in line over time.    
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: and  and
    What am I drinking now?   Woodford....neat
  • BBQMavenBBQMaven Posts: 1,041
    Like a convection oven, when the Egg lid is down,  the air circulating in the Egg is very consistent (after it stabilizes). Opening the lid allows lots of cool fresh air in and hence the temp drop. Unless you move the upper and lower vents after you close the lid, the Egg will recover to the previous temp. 
    Example - when cooking pizza I allow the Egg (with everything in it - plate setter, pizza stone, etc.) to get to 500 degrees for 1 hour before I put the first pizza in. Opening the lid to put pizza in causes a huge temp drop that recovers in less than 90 seconds. 
    Another example - When going Low/Slow with a pork butt I get the Egg stable with everything in for 45 minutes before I put the meat in. That big chunk of meat is at frig temp and the Egg doesn't recover to the original temp for at least an hour. 

    Lesson - Stabilize the temp for longer than you think, make sure the upper and lower vents are set, put in the food, and DON'T touch the settings. The Egg will do it's magic!
    Kent Madison MS
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