Regulating the Temperature

Shary

I am a newbie to the egg, the website, and outdoor BBQing in general. My first two efforts produced mixed results. I find I have trouble regulating the temperature in my new egg. The temp seems to be up and down like a yo-yo. I read the info posted by Frankie P. on 5/25, same subject. I, too, was led to believe you could be cooking within 10 to 15 minutes of lighting the lump, even though common sense, cold-looking charcoal, and my better half all tell me otherwise. My question is this: Should all the charcoal be grey and glowing before putting food on in order to maintain a temp of, say, 350, and so the temp won't drop like a rock when you plop the meat on the grid? On the average, how long does it take, after lighting the charcoal, to get a stable cooking temp of 300 or 350? I'm pretty sure I'm not allowing enough time, but I need a rule of thumb. Thanks for your help. BTW, this is a terrific website!

The Naked Whiz

Shary,
Here is a link to my web page on temperature control. You don't need to wait for the lump to completely ash over. The reason that you have to do that with Kingsford is that the outer surface is covered with borax which is used as a mold release agent (so they can pop those little nuggets out of the mold). You want to burn the borax off before you start cooking. [p]The 10-15 minute thing only applies to hot grilling, really. If you are doing a low and slow cook, you will want to let the cooker itself warm up to temperature before you put the meat in. As for medium roasting temps, you can be cooking in 10-15 minutes, but yes the temp will drop when you plop the meat in. However, you can then open the vents and regulate the temp until it gets back up to 350 and becomes stable.[p]Anyway, have a look at the web page and good luck![p]TNW
[ul][li]The Naked Whiz's Page On Temperature Control[/ul]

eggor

Shary,[p]the lump won't ash over like the brickets, so can't just look at it. just watch the smoke, if its pouring smoke out the top its too early to put the meat on. If the lump has already been burned once and you light the egg, meat can go on as soon as you hit the temp.[p]if the temp is up and down like a yoyo its you - not the egg. a minor adjustment of the bottom draft goes a long way. but its not gonna happen fast. an adjustment of 1/8 of an inch can change temp 100 degrees but it may take an hour[p]If you lift the lid the dome temp will drop like a shot, but the fire will go nuts and have a grid temp for searing. If you throw some fresh lump on an existing fire and stirr it in, that will take help quell the fire but then you are dealing with fresh lump again, and the smoke that goes with it.[p]I've started to get into the idea of having a stash of aleady fired lump on hand, but never seem to get around to it.[p]Scott

Unknown

Shary,[p]Typically on a work night (a couple times a week) I'll light the egg - both vents full open and in 10 minutes, maybe fifteen we're well past 400. Close both vents to snuff the fire, and then set both to let in the air - stable at 350 or so in no time.[p]When I first started egging I was playing with the vents all the time which is not necessary. Also, I never look at the charcoal for ash - the temp is the thing not how the charcoal looks[p]Hang in there - it won't be long before temp control becomes second nature. [p]OctoberGlory