Capturing the fire temp

rsterman

Actually I know there will be a time I wish that I never made this post because I am doomed to fail some time in the future ..... I find initial egg temps easy to achieve mainly because of prior experience .....we heated our house with Danish Morso cast iron stove for 25 year when our kids were young......I spent many hours caressing that stove to determine the temp of the cast iron to help determine how much more combustion air was needed to raise the temp to be what you wanted it to be......I find myself caressing the egg in the same way to nurse along temps to the desired area.....I find that pretty comforting actually .....but I do remember that wood stoves could also be unpredictable.......so something exciting with temp management can always happen.....

ThrasherIII

Question for you after lighting the egg and temp starts to rise i have the bottom door wide open, and the daisy wheel to the side, as open as i can get it. My target temp is say 400. What would you suggest on how to capture that temp?

lousubcap

Be the egg- You have an underlying appreciation for the environment you are working with and have made the transition.  Go forth and practice your skills.  

Dondgc

lousubcap said:

Be the egg- 

I love this!

ThrasherIII

I am asking so that i may learn the way of the egg from the BGE sensei’s. 

Dondgc

ThrasherIII said:

I am asking so that i may learn the way of the egg from the BGE sensei’s. 

I would not be one! But @lousubcap most definitely is. 

Mattman3969

Here is a good visual guide for different vent settings and corresponding temps. 

https://eggheadforum.com/discussion/746823/x/p1

ThrasherIII

Mattman3969, that is a great visual. Lousubcap would you have any wisdom to add to this? i am asking so that i may learn to be one with the egg and be like water

lkapigian

Thermal mass , you have a great skill set,  ...i don't even have a thermometer on my Egg

ThrasherIII

lkapigian said:

Thermal mass , you have a great skill set,  ...i don't even have a thermometer on my Egg
What elements do you use to determine the temp to render the protein to a juicy finish?

Ozzie_Isaac

A few odd things will occasionally happen, like a delicate cathedral of lump suddenly collapsing and temporarily spiking temps, or the lump path burns out, even airholes getting clogged.  Sometimes outside temps shift, a cold front blows in, it starts to rain or the lump gods decide to bless or smite your cook.

You will find 99.99% of the time if you just let the egg do its thing and do not react, you will be fine.  Things will settle out again.  Only real issue is super low and slows with very little air and too little lump, or large gaps in the lump causing a flame out.  Run 230 or above with a good load of lump, and this little rascal will not rear its head.

ThrasherIII

Thank you all so very much i can now journey forward to practice these sacred teachings. As i seek to be one with the egg.

Battleborn

For me, anything above 350, I leave the cap off the EGG. The bottom door is around 1 1/2 in open for 400.