My first overnight cook tonight, questions and progress.

SGH

@noregard‌
I'm still hanging in here brother. I think coming out the gate you let your egg get to hot and now you are having to fight to get the temp down. If you are using a drip pan pour some water in the pan and the temp will drop like a rock!

nolaegghead

Being productive is good....those knives won't sharpen themselves!

The egg is a big carburetor.  The vents, air density as a function of temperature and altitude, control the limiting reagent - oxygen - to the fuel - lump.  If you started a big fire and the temp is high though the vents almost closed, the tendency is to keep closing the vents.  Hours later, when it cools down you may find your fire starving for oxygen and it can extinguish.  Don't chase the fire down below what SGH's vent settings are, and don't chase it up if you put cold meat in it.  It's a low and slow, things happen very slowly over a long period of time.   

stemc33

NPHuskerFL said:

stemc33 said:

I also noticed that you said you opened it and blew in it to get it going again.

Ya know ya need a pit controller when.... You're giving your egg a blowjob.. )

Too funny
8-X

noregard

Last temp check (1/2 hr interval) was down to 255, opened the vents to SGH settings and am feeling optimistic that I'll be good to go from this point.  Will check it again but hoping for the best.  

Just stumbled across a TV show called Beer Geeks, another productive event!

SGH

@noregard‌
You may have to tweak them a little depending on how big of a pile of lump that you have burning but they should get you real close.

SGH

@noregard‌
How is the temp looking now?

SGH

@noregard‌
I'm taking it that you have things under control and have turned in for the night. Have a good one and hope it turns out well my friend.

noregard

Seems to be steady at 250 ish, smells AMAZING as soon as you step outside the door.  I gave it one more tweak.  Going to check it once more in a bit then call it a night.  I'd like to see it around 260 but I'm not going to work it all night.

Thanks to everyone.

SGH

@noregard‌
Don't fret over 10 degrees as it will rise some as the meat starts coming up to temp. If you are locked at 250 I would let it ride my friend because she will walk up a little as the cook progresses.

NPHuskerFL

@noregard‌ +1 at what @SGH‌ said. let it roll. & catch some zzzzz

noregard

SGH said:

@noregard‌ Don't fret over 10 degrees as it will rise some as the meat starts coming up to temp. If you are locked at 250 I would let it ride my friend because she will walk up a little as the cook progresses.

@SGH I was thinking exactly that.

SGH

@noregard‌
If she is locked in get you some rest my friend. Just be certain that she is locked and settled then let her ride.

noregard

D'oh!  290* again!  Time for one more i guess.  Feels like I'm chasing a unicorn.

NPHuskerFL

Foghat. Slowride.: http://youtu.be/9r83ym0GHZ8

Al Green - Ride Sally Ride (Full Length): http://youtu.be/n5gAyQ8y27k

@noregard‌ let it ride amigo.

SGH

@noregard‌
Something don't sound right. When you are adjusting the vents are you making small or large adjustments? I ask because it doesn't take much to affect the temp dramatically. Make only minor adjustments. If you are making only minor adjustments and the temp is swinging that wildly I feel something is out of whack some where. Not sure what but something.

NPHuskerFL

@sgh & @noregard‌ Hasta mañana amigos.

SGH

@NPHuskerFL‌
Have a good one brother.

noregard

@sgh I think my mistake was making a small adjustment on both vents at once. It was down to 275 10 minutes ago, so its dropping quite quickly which to me means I caught it early.  I left it alone (for once and will check again in a bit)  I'm really not that bothered with it anymore, somewhat relieved that it is staying lit actually.  

That being said, it does make me think harder about getting a controller.  I know the purists cringe at the thought, but it really would simplify things…if the work as promised.  I was just reading about the stoker system, seems pretty slick.

SGH

@noregard‌
I have been considering getting one myself. For my vertical cabinet not my egg. I have got fair at regulating my egg. Sure would make things easier. No question of that.

noregard

all the way down to 255 now, changing pretty quickly

SGH

@noregard‌
Did you use a lot of chips? It almost sounds like something is lighting and going out for the temp to jump up and down that fast. I have seen it happen with chips.

noregard

A few handfuls total, in layers throughout. That could be part of it. I'm not normally someone to tinker with stuff, but from the rough start I had I probably did make more/slightly bigger adjustments than needed. I'm starting g to grasp how the smallest adjustment makes quite a difference at these lower temps.

I'm going to leave it alone and get some sleep.

Thanks again. Check in tomorrow to see the results.

SGH

@noregard‌
Have a good one brother and good luck.

jhl192

A few comments. +1 on the 250 degrees. Vents should be barely open. May have restricted air flow due to small pieces. Consider a high-Q grate for better air fow. I would probably go higher with the lump so you don't run out. Try to catch the temp before it goes above your target temp. Do not panic. There is a lot of flexibility for things to go wrong and still serve a great dinner on time! Good luck.

Mattman3969

Has it settled down for you yet @noregard?

noregard

I've been ever so gently turning it down over the last few hours. 

 Time. Dome. IT. 

 5:30 290* 140* 

7:00 275* 169* 

8:00 255* 176*

 If this keeps up its going to be done way early, too early to FTC even. Didn't seem to be much of a stall for so e reason.

Mattman3969

You may hit a stall around 180. I have seen that several times and without much of a early stall the late one may take a while to push through.

noregard

@mattman3969: that would be fine by me. I'm going to take the temp down to slow it as much as possible, 225* if I can. Supper is at 5, from what I've read 6 hours is about max for FTC, so hopefully I can drag out this last 24* for 3 or more hours.

johnmitchell

After reading this whole thread you are going to need to get some rest before your guests arrive at 5.00 pm..Otherwise you are going to be missing in action..Hope it all turns out great and try and enjoy your Sunday..

Nanook

It may take longer than you think to go from 176* to 205*......