Runaway Temps

QDude

When I am doing hot cooks - 400 degrees or more - I find that my temps get out of control very easily on my XL when I open the dome to work with the food.  Last week I was doing pizza at about 500 degrees.  After opening the dome to take out the pizza and put the next one on, the temp shot up to 650 in less than a minute.  It was really difficult to bring the temp back down.

I am wondering if one of those lump reducers would help prevent this.  Any help would be appreciated!

fljoemon

Try closing the bottom vent completely, when you open the dome. That should help restrict the airflow and then when you close the dome, open up the bottom vent to whatever position you had it before you opened the dome.

CarolinaCrazy

i like @fljoemon suggestion

Often if I open the egg and I get flare ups, I'll close the bottom vent to restrict flow and kill the flame, then return the vent to the position it was in before.