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Can't get temp down

DCook
DCook Posts: 5
in EggHead Forum
Second time using BGE. Lit egg and put on brisket. Can't get temp below 290. Have bottom vent closed and daisy wheel closed. Did I get it too hot to start with?
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Comments

  • grege345
    grege345 Posts: 3,515
    Yes. Start shutting vents before target temp. 290 isn't the end of the world. I'd crack open the daisy wheel just for a little smoke relief
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • SteveWPBFL
    SteveWPBFL Posts: 1,327
    Probably. Did the same thing yesterday and I know better. One of the Egg's drawbacks is if YOU let the temp overshoot for any length of time it takes that much time or longer to bring it back down. So, start low and creep up on your desired temp is good rule of thumb.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I usually just light my lump in one spot for a low and slow. Easier to catch the temp before it gets out of hand. I light mine in the middle (I'm sure others will suggest why there are better spots to start).

    I did a brisket a couple of weeks ago and got the egg stabilized at around 250*. Put the brisket on around 1:00am and the egg was solid at 250* when I woke up and checked it. Never wavered from 250* for the remainder of the cook.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Carolina Q
    Carolina Q Posts: 14,831
    If you leave those vents closed, you will (or already have) put out the fire.

    Light the lump, leave the dome open and the vents as well. After 5-10 minutes, close the dome, leave vents open. PAY ATTENTION here. As you have found, you don't want it to get away from you. Assuming you want 250°, when the temp gets to about 225, close the vents. Daisy wheel so that the petals are about half open, bottom vent, 1/16" or so. 

    Once the temp settles in at 250, leave it there until the acrid, foul smelling smoke goes away and you are sure the temp is stable. Then put the meat on.

    One other thing, after you light it, add the platesetter or whatever hardware you're using to let it come up to temp. 

    This is for next rime. This time, just set the vents as I described and wait. Or do that and don't wait. 290 ain't so bad.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • DCook
    DCook Posts: 5
    Thanks, Temp got down to 225, so I opened bottom vent a little and opened daisy a little less than half. Temp up to 250 and holding. Learned something.
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