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Low temperature problem
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Phred
Posts: 16
When I get my BGE stablized at 200 degrees, if I leave it for over an hour or so, it goes out. I'm using Royal Oak lump charcoal instead of BGE charcoal. Could that be the reason?
Comments
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Its hard to keep an egg below 250 without a controller. What are you cooking at 200?
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
You also might get better results with other charcoal (or a different arrangement of your lump), but BGE and RO charcoal are the same thing (RO makes BGE lump).
NOLA -
Thanks to both of you for the help.Robnybbq - I'm cooking ribs. What's a controller?buzd504 - What type of charcoal do you use?
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Ribs usually get cooked to over 200* Take a while to get there at 200*
Steve
Caledon, ON
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A controller is a small computer controlled fan that will keep a constant temperature by turning on and off the fan as needed.
Here is a link, many places to buy one this is just the first on that my search found.
I doo all my ribs at 250 dome temp.
I'm from North Carolina summer and Okeechobee Florida winter.
I'm only hungry when I'm awake!
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Gator_Man - That's a very impressive piece of equipment. I think I have to have one.I cook my ribs for 8 hours at 200 degrees. This is actually a recipe I've been working on for years and have won a neighborhood rib cooking contest, The Soulard Riboff, three times. I start with a rub of brown sugar, paprika, salt, red pepper, black pepper, garlic powder, oregano, and thyme. I rub the ribs and let them sit in the refrig over night. Then I wrap my rib rack in aluminum foil, set the ribs in it standing up, and pour in 12 oz Indian pale ale and 12 oz apple juice. Then I cover the ribs with aluminum foil and cook for 8 hours at 200 degrees. The last hour, I baste them with Blues Hog BBQ sauce.
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You can cook ribs hotter. I usually do them 250-275 where ever the egg settles at in that range.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
Why not do them in your oven if you wrap them in foil right off the bat?Gerhard
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I don't wrap them tightly. Just cover them. They still get lots of smoke.
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200 for 8 hours in loosely wrapped foil? That is a long time and I honeslty feel you could achieve similar results with higher heat and less time. When you won your neighborhood rib contest, what kind of pit did you use? Have you tried cooking ribs on the egg with a more conventional approach? I suggest you season them the way you normally do and see how they turn out.
I cook my ribs at 250 until they look done. I throw em on, then don't check em till the 4 hour mark. I didn't win a neighborhood contest with these ribs, but they were freaking great!
http://eggheadforum.com/discussion/1151775/let-s-get-er-done/p1Just a hack that makes some $hitty BBQ.... -
Thanks cazzy, I'll try it.
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