temp control

Unknown

I am cooking ribs and trying to keep temp around 225 but is up at 300 with the lid closed and window closed. Anybody got any ideas at keeping the temp around 225 or how long do i need to keep cooking the ribs at 300 any help would be appreciated.

Tired Jim

hogman, I have the exact same problem although my temp has stabilized at 270 with the daisy wheel closed and the lower vent also closed. I can't believe that the fire is still going.[p]Must you have a guru to keep temp below 270?

Mark Backer

Tired Jim,[p]Nope. Just an airtight gasket. With my gasket fried, the egg lit with both vents closed held 250, which was great. It didn't last long but it was still great. [p]Try replacing your gasket if it needs it and that should help your temperature control. Also, it sounds like you may be letting it get too hot first. Try catching the temp on the way up instead of trying to bring the temp down. The latter will always take longer...

Unknown

Tired Jim,
whats a guru?

RRP

hogman,
too little - too late,
but for the last year I have been following JSlot's method of 300° for 3 hours - indirect, no flip, no peek. Then wrap in foil and return to egg for 10 minutes and then snuff fire -leaving ribs in the foil for 20 more minutes. Remove foil and return to still warm but snuffed fire environment to dry off the wet ribs for 10 minutes. Works for me!

eggor

hogman,[p]If you've had the dampers closed this long the fire is almost or close to being out completely. open up the daisy wheel completely but leave the bottom damper shut. This should help release the heat. [p]If you have an established fire and need a quick way to drop the temp is to add more lump to the firebox, but that will mean that you need to burn it off for a little while until its burning clean again.

thirdeye

hogman,[p]One of my gurus is this long haired spiritual teacher. He wears a lot of tie-dyed tee shirts and sandals. Not sure what his real name is as every one calls him "dude".[p]My other guru is a temperature control gadget. Check them out at thebbqguru.com[p]~thirdeye~

RRP

thirdeye,
that's not dude - that's Nature Boy!

eggor

Tired Jim,[p]I can honestly say that at times i wish i had one, but it seems just a little too tech for me. A little temp fluctuation is not a big deal. I found that if i use a remote thermometer stuck between the dome and base with an alarm setting means i need to get of the easy chair. Most wouldn't call that excersize, but its something.[p]Scott

Tired Jim

Mark Backer,[p]I think my gasket is still OK. I never see smoke leaking from it. Also, I didn't get it too hot to begin with. I had it around 230 and it has just crept up since then. It seems to be holding around 270.

The Naked Whiz

hogman,
Here's a link to my webpage on temperature control:[p]TNW
[ul][li]Temperature Control[/ul]

Unknown

hogman,[p]I had this problem too yesterday trying to cook a rump roast at 250 but it pretty much stayed at 260-270. I like the one idea given to close the bottom vent but open the top all the way to give the heat some way to escape. Not sure if that will work but I'll try it next time. [p]Let us know if you have found a way too.[p]Howard

Why1504

hogman,[p]My gasket leaks in 3 or 4 places and I can hold a fire @ low temp (under 225) for hours. First get a MAPP torch to light the fire. This will insure you can control the temp on the way up. Starter blocks give inacurate temp ratings while they are burning. Next don't let the fire get to hot. 200 to 500 takes me 10 minutes 500 to 200 takes an hour once the egg gets hot (and then the fire is most likely out). When I smoke I light the fire assemblle the grill, and adjust the top and bottom vents to slightly open I like to stablize around 175 and then creep up to 200-220. Now, sometimes it will stablize at 195 and sometime @ 225 depending on wind, outside temp, degree of grill cleaning, and most importantly the charcoal. The dryer the lump the lower the temp will stablize.