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Temp Control

I have a nano-q setup I bought from the BBQ Guru. Normaly my cooks are low temp, pork butts, ect. Here is something I have discovered to make my large egg hold temp like a kitchen oven. There is a gap between the cooking ring and the inside of the egg. I am talking about the ring that the plate setter sets on. Here is what I did, I stuffed that gap with extra heavy duty aluminum foil so that absolutely no air can pass through. All of the air must pass through the lump charcoal, period. Now I can start a SMALL fire in the center of the lump, put in the setter and drip pan, then the grill and the meat. Next set the nano-q for the desired temp, close the damper on the nano-q set up to about one fourth open. Be patient and let the nano-q do it's job. The best way to be patient is with a cooler of beer. When the temp reaches its goal, I use 210-220 degrees, it will hold it exactly untill it burns all the fuel. I have used a full load of charcoal and cooked a large boston butt for 22 hours and the temp never varied. The meat was falling apart when I removed it from the egg. Try this sometime. You will be amazed at how well it works!
San Angelo, texas


  • jlsmjlsm Posts: 981
    Great tip. This seems to make perfect sense even without a nano-q. 
    Owner of a large and a beloved mini in Philadelphia
  • These long cooks at low temp can be achieved without doing this (especially with a temp controller), but I don't suppose that what you did would hurt by any means - it just equates to more insulation.  

  • EggcelsiorEggcelsior Posts: 13,982
    "The best way to be patient is with a cooler of beer."

    You sir, are a gentleman and a scholar.
  • "There are many ways to skin a cat".    Whatever works for you is the way to go -- the end result is good food!!!
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