What am I Doing Wrong?

Stidrvr

I bought the egg because I could not keep my WSM consistent. Im doing my first pork but on the egg. I was shooting for 225. Im using RO lump, I hand picked and stacked the lump in the firebox. It was stacked about 2-3in below the platesetter. I lit it in two spots spots, I closed the vents up to only a sliver once I hit around 200. Right now Im a little over 300. Mind you this was with the vent only open a sliver ( about half a screen Hole). I have no idea what Im suppose to do with the daisy wheel. Everything Ive read is to close up the vents around 200 which is what I did, but it is still climbing. I don't think I lit too much because it was only in two spots. I calibrated my thermo just a few minutes ago and it was a little high. Any help?

U_tarded

http://eggheadforum.com/discussion/746823/vent-settings-a-visual-guide/p1

check that thread out.  Plus I usually run 250-300 wherever it settles in. Under 225 risks the fire going out.  

hapster

You are overthinking it... Get it within 50+\- and relax.

Stidrvr

Kinda funny, I was using this until someone told me that the user is in Colorado, or some other mountainous area with high altitude. So these setting are kind of irrelevant. Atleast I thought

henapple

Wait till you put the thermo back in...so biggie. When you plop the meat in there it'll cool off.

Stidrvr

Thermo is in and meat is on, its been on for about 2 hours. I now followed vent settings like the link with pictures. But first I closed up the bottom vent to get the temp to drop. Now it is at 266 and dropping. Probably put the fire out knowing my luck :(

freddyj

Couldn't keep an WSM consistent?

Stidrvr

freddyj said:

Couldn't keep an WSM consistent?

Yeah, the temp would fluctuate so much. Turns out the center section was out of round causing a pretty big air leak. I  also had it too long surpassing the warranty.

henapple

It'll come...get rid of the RO.

nolaegghead

225 is a miserable temperature to try to maintain.  Shoot for 250-300 dome.  That's like 225-275 grate.

Stidrvr

I think Ive stabilized around 240 grate, so I can stop panicking. The reason I couldn't "just relax" is that it was climbing and climbing. We all know that once it gets up there in temp, its hard to bring back down. I know RO is junk but I don't have a lot in my area that can choose from. I mean hey, its better than Kingsford.... Amirite Guys!!

As far as the 225, I've seen so many guys on here cook at 225 and thought I give it a try, didn't realize how much of a pain it is.

nolaegghead

225 is maintainable - you hand stacked the lump which is the right way to go about it.  The lower temp you try to maintain the greater the odds of waking up with an extinguished fire and there's really not much difference between 250 and 225 in terms of the way the meat tastes.  The egg settles in nicely in that range.

westernbbq

I had same problem when I started almost two years ago....

 

but one year ago I got the guru and temp stabilization issues solved.  the whole setup is about $250-$325 but if you can, do it.  I know this doesn't help you  today but the guru has been an incredible addition to my bbq equipment collection

Mattman3969

On top of what everybody else said just make small adjustments and walk away for 45 mins or so then check it to see where your temp is at. If you adjust every 15 mins or so you will drive yourself mad. It takes a bit for the egg to react to the adj you make.

Stidrvr

westernbbq said:

I had same problem when I started almost two years ago....

 

but one year ago I got the guru and temp stabilization issues solved.  the whole setup is about $250-$325 but if you can, do it.  I know this doesn't help you  today but the guru has been an incredible addition to my bbq equipment collection

trust me western, I almost bought a Stoker a few months ago. But I was hoping this was more of a set and forget kinda thing.

Mattman3969

@ the OP - please learn temp control before you lay down cash on a controller. Once you get the hang of it it is second nature when you fire it up. I understand that many people have controllers but there are just as many that don't Once you get your egg to hang at a desired temp and be comfortable with that then buy a controller if you want Not trying to be bossy but more to stress learning your egg before you give into electronics.

Stidrvr

Believe me Matt, I have read this hundreds of times and I completely understand where everyone comes from when they say this. The thing is I would agree with that statement if, one could start their egg, close vents for target temp, put meat on, and not touch vents until ready to shut down. That is not reality... for at least. The WSM was a horrible experience, I bought an egg to hopefully have better piece of mind and easier winter cooks. So far I really haven't been having much luck. Since I haven't been able to figure out vent settings to get close to the temp I need, that hasn't helped either. 

Mattman3969

How long have you had your egg?? If you haven't already I would suggest playing with the setting with no food on the egg. Fill the lump up to the top of the fire ring and shoot for 250-275 and let it settle in there for an hr or so and then bump to 325. Do this up to 375-400 You will prolly go through a load of lump but document where your vent settings are for each temp and you will have a record to go by for future cooks. I actually put sharpie marks on my lower vent was for each stage. Just try it, I think it may help you.

xiphoid007

Hique grate has changed my life. No more temp control problems

Stidrvr

@mattman3969 Today Ive actually had a pretty good log with vent settings. The problem is, things seem to change throughout the cook.

xiphoid007 said:

Hique grate has changed my life. No more temp control problems

at the BBQ store today to pick up some rub, I saw this thing. Looks pretty cool, almost bought one.

Its called a kickashbasket

Focker

nola is right, had a few fires go out trying to maintain 225 cooks.  When I went up to 250-275, no more snuffed fires. 

Once stabilized, both are great at holding temps. 

I'm sorry you are struggling with the WSM.  Mine was out of round too, until correcting it on carpet to fit tight.  Many use water, sand, clay saucers as a heat sink to help with temp control.  Have no problems maintaining 200-250 with the WSM without any heat sink, and use a modified "Piedmont" pan to save on fuel.   

Look into the Minion method for starting your WSM or any grill.  And try briquettes only, K is fine.  Light a small amount of briquettes until gray, and place them around a packed unlit charcoal chamber with wood chunks.  Catch your desired temp range and adjust on the way up.  The colder and windier your conditions, the more prelit charcoal and total charcoal you will need.  It can be done. 

woody's wood pit

just relax....first light it in one place typically center, just helps to keep adjustments simple...let it ride up to about 300 when the charcoal is getting up to speed, then add your meat, plate setter ect and relax all that stuff cools it down, by the time you get to cooking you will have it about where you want it....

if it shoots up to 400 or 500 cut the vents way back, take the meat off and wait it out... You will get the hang of it, it is Not rocket science...that's why we do it

the guru and all of that stuff is so you can see what is going on inside without opening the lid...If your looking your not cooking (heard it for ever before I got it figured out)...the guru is for peace of mind on long cooks....

You will do fine...just don't keep opening the lid....good luck

Stidrvr

Focker said:

nola is right, had a few fires go out trying to maintain 225 cooks.  When I went up to 250-275, no more snuffed fires. 

Once stabilized, both are great at holding temps. 

I'm sorry you are struggling with the WSM.  Mine was out of round too, until correcting it on carpet to fit tight.  Many use water, sand, clay saucers as a heat sink to help with temp control.  Have no problems maintaining 200-250 with the WSM without any heat sink, and use a modified "Piedmont" pan to save on fuel.   

Look into the Minion method for starting your WSM or any grill.  Light a small amount of briquettes until gray, and place them around a packed unlit charcoal chamber with wood chunks.  Catch your desired temp range and adjust on the way up.  The colder and windier your conditions, the more prelit charcoal and total charcoal you will need.  It can be done. 

I was going to do the nomex seal, but said screw it, bought an Egg and sold the WSM. I too have used the clay saucer, water and empty foiled pan. I usually used the minion method to start as well. Like i said, I was hoping to solve my problems with the Egg.

Mattman3969

Stidrvr said:

@mattman3969 Today Ive actually had a pretty good log with vent settings. The problem is, things seem to change throughout the cook.

How long are you letting the egg stabilize, with PS and drip pan? I go atleast 1hr of consistent temps before I load meat.

Stidrvr

It was about 45min maybe? PS was in drip pan went on with the meat. 

Mattman3969

I put the PS & drip pan in when I close the dome. Let all the ceramic parts heat up together. Then when stabile for 30-45min or so put your meat on. Keep in mind that as the meat heats up and ceramics get hotter the temp may rise slightly, 20-25* this is no big deal. Don't sweat it over a 25-45* diff of target temp. It will not hurt the taste or texture of the meat but will change cook time slightly.

QDude

Just a few thoughts.  I also had a large WSM and the temp control was next to impossible.  I then got an XL BGE and have never looked back!

Royal Oak is a perfectly fine lump and should not be blamed for your temp control issues.  Most any lump will give you good cook results.

For low and slow cooks, light the lump in only one spot.  As others have suggested, trying to maintain 225 can be difficult.  I have had great results cooking briskets, ribs, pork butts, etc... at 250-275.

The Pitmaster temp controller is a reasonably priced unit under $150 that does a great job.

Keep trying!  There are highs and lows with cooking.  This past weekend I had a series of bad cooks that I could not believe!  I hope that my luck turns this weekend. 

westernbbq

I hear ya Stidrvr  - the BGE can be a set it and forget it as long as you've mastered the upper and lower settings at stabilized temperatures.

With the Cowboy brand lump charcoal I use, in the XL, I've found that 225 without a guru for an all nite cook was achieved with a full firebox of charcoal, the daisy wheel main lid closed and the little watermelon seed openings to be open about 15-20% and the lower vent to have the screen closed all the way and the outer solid door to be open to a width equivalent to three quarters' width edge stacked up (not diameter).

But when trying to achieve the set it and forget it type scenario, it can be a little tricky with the various types of charcoal, ambient temperature, humidity, etc. I am in AZ so it is hot and dry here and humidity is rarely (ever?) an issue.

The Guru made all the difference in the world for me-where the only thing I have to do is glance at the red display periodically as opposed to going out there to check what temp it is every 15 minutes.  I don't mean to push it too hard but the guru setup is like a thermostat controller with a  charcoal burner. 

for a pure set it and forget it grilling system, a gas grill with a smoker box for the wood chips may be the other solution

 

But, I had a Pitt's and Spitt's 24 x 36 with a vertical low set firebox and a Weber Summit Gold D six burner and once I got the BGE XL, I stopped using  the other two.  The results were simply, the best I ever had with any meat, and I was able to make pizzas and cakes on the BGE as well.  Just awesome awesome stuff.

 

Good luck tho!

 

rtbarry

Agreeing with the chorus here. A 250 cook is still fantastic. I snuffed a couple overnight cooks when trying to stay at 225.

Also, if you pick up a fan control system like a Digi-Q, you can peg the lower temps and go forever, within 1-2 degrees. They really do work for a worry-free low&slow cook.

setdahook

Part of the high heat was lighting two spots not the horrible ro as I use often, best is still weekend warrior imo. Temp control units take the worry out.