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Having a problem finding 400-425F on medium egg, setting tips please

antonanton Posts: 1,813
Can someone give me a tip for finding 400-425, I have 200's down, it is the high temps I have a problem maintaining. Bottom open 1/2 inch and no top on and I can't stay below 500,put top on and open all way, can't get above 375!! Any suggestions, I'm trying to turbo some ribs. @SGH, any tips brother?
 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "

Comments

  • DobieDobie Posts: 3,082
    When using the Daisy wheel wide open where do you have the bottom vent set?
    Jacksonville FL
  • antonanton Posts: 1,813
    Oh, and started with perfectly cleaned and vacuumed firebox, full load of RO, and trying to cook raised indirect. Woo and stone in place. All other variables ruled out, I think?
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • antonanton Posts: 1,813
    edited October 2014
    @Dobie, 1/4 inch as of now, bringing it down slowly
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • DobieDobie Posts: 3,082
    So right now your dropping temp down?
    Jacksonville FL
  • antonanton Posts: 1,813
    The daisy wheel top no matter the setting other than swung open, won't let me get to 400's. Should I remove it entirely and just use bottom? I have heard that suggested.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • tksmoketksmoke Posts: 776
    There are lots of factors involved - how much lump, what kind, how it's lit, etc.  I use the High-Que fire grate, and there are no problems with 400,  I also have the Smokeware top.  Your mileage may vary. 
    Santa Paula, CA
  • bcsnavebcsnave Posts: 1,008
    anton said:

    Can someone give me a tip for finding 400-425, I have 200's down, it is the high temps I have a problem maintaining. Bottom open 1/2 inch and no top on and I can't stay below 500,put top on and open all way, can't get above 375!! Any suggestions, I'm trying to turbo some ribs. @SGH, any tips brother?

    Dude....open the bottom vent until that small round thing with the numbers on it that sticks through the dome ....has the pointer between 400 n 450....hope I helped you out

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

  • DobieDobie Posts: 3,082
    Its been a little while since I used the DW since I have the Smokeware cap now but you should not need to remove the top to reach 400. Open the bottom vent more. Lots of variables but the bottom vent 25-50 % open and the top fully open should get you there. Only time the top needs to come off IMO is for 600+
    Jacksonville FL
  • DobieDobie Posts: 3,082
    I just noticed you have a medium egg, mine s a large FWIW
    Jacksonville FL
  • antonanton Posts: 1,813
    Thanks @Dobie,@bcsnave @tksmoke, yes understood, I realize all the variables. Thank you all, I believe I just need some more practice, have a good night.

     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • Ragtop99Ragtop99 Posts: 1,570
    edited October 2014
    I have the DW on with it the holes open and partially slid to the side. Slid about a 1/3 of the way open. Bottom vent open an inch or so. I find it easier to control with the DW on.
    Cooking on an XL and Medium in Bethesda, MD.
  • fishlessmanfishlessman Posts: 28,619
    maybe shoot for 375 to 450
    :D when i set my maverick up for a low and slow overnight i set the alarms at 190 to 275
    :)) a high heat roasting cook doesnt need to be plus/minus 12.5 degrees. i miss the old grill gages that didnt have any numbers on them, just bbq/grill/sear
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • SGHSGH Posts: 28,308
    anton said:
    Can someone give me a tip for finding 400-425, I have 200's down, it is the high temps I have a problem maintaining. Bottom open 1/2 inch and no top on and I can't stay below 500,put top on and open all way, can't get above 375!! Any suggestions, I'm trying to turbo some ribs. @SGH, any tips brother?

    Brother Anton I just saw this post. Sorry my friend. Been real busy as of late. If you are still having temp issues give me a call tomorrow my friend. I can and will gladly help you out my brother. Number is 228-627-5400. My name is Scottie.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • antonanton Posts: 1,813
    Thanks @SGH, will keep handy, very generous of you and your time. I appreciate that.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • BOWHUNRBOWHUNR Posts: 1,487
    Try a smaller amount of lump using the first method you described.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • BYS1981BYS1981 Posts: 2,533
    With no top, I open bottom vent about 1/4", top isn't needed unless below 300 imo, it's actually much easier with just one to adjust.
  • SkiddymarkerSkiddymarker Posts: 8,520
    MBGE owner, bottom at about 1" and the DFMT open and slide the daisy to the right until you have about 1/4" of space. On my MBGE the temp with the DFMT in place and full open petals is between 375º and 400º, if you want a little hotter you need some air out the top. 

    Some use only the bottom vent for temp control, some use only the DFMT, some use both. Whatever works for you. I like the DFMT in place if I'm trying to add some smoke flavour - seems to work better. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • NPHuskerFLNPHuskerFL Posts: 17,629
    FWIW Anytime I'm gonna roll above 350℉ or so I have the Smokeware top off and dial in with the lower vent. Same principal would apply to DFMT.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 17,629
    In addition to my above comment. I'd agree 100% w/ @Skiddymarker‌ airflow is airflow whether controlled from Smokeware, DFMT or lower vent.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • SkiddymarkerSkiddymarker Posts: 8,520
    FWIW Anytime I'm gonna roll above 350℉ or so I have the Smokeware top off and dial in with the lower vent. Same principal would apply to DFMT.
    Now you see you are a young athletic guy without the beer gut obtained thru decades of enjoying BBQ. I use the DFMT to adjust temp 'cause it is at eye level, it is uncomfortable to bend over and slide that lower vent, plus I when I do bend over I usually spill my drink. SWMBO says it has something to do with being male, we don't multitask very well. 
    Airflow is airflow!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • NPHuskerFLNPHuskerFL Posts: 17,629
    @Skiddymarker‌ Or....is it because I'm chilling on my a$$ drinking beer or said refreshment and lower vent is a stumble away. :))
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • antonanton Posts: 1,813
    edited October 2014
    @BOWHUNR @BYS1981 @NPHuskerFL @Skiddymarker, all good info, thank you guys very much, I finally got it dialed the other night and produced some killer turbo ribs in an hour and fifteen minutes cook time.
    \:D/
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • antonanton Posts: 1,813

    imageimage
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • 4Runner4Runner Posts: 2,948
    Anything above 350 i pull my top off and control from bottom. Also, like others have posted, reduce lump greatly from a full load. No need for that much fuel. Good luck.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • pineypiney Posts: 1,478
    Anton I also have a med.and I had issues the same as you and as tksmoke stated I started using a hi-que and all problems were eliminated. I'm not trying to sell you anything but I have one in a lge and one in med. For some reason the med needs more airflow.
    Lenoir, N.C.
  • SkiddymarkerSkiddymarker Posts: 8,520
    Nice ribs - and good point from @piney - the High-Que works wonders for temp control in the MBGE. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • NPHuskerFLNPHuskerFL Posts: 17,629
    Looks delicious! Dialed it in for the TD!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • antonanton Posts: 1,813
    @piney just looked up the hi-que grate, I get it! That would be easier than trying to clamp original in drill press and oversize holes, yes? Thanks for the tip, i need more eggsessories anyways! Thanks guys.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
  • LeoHat2LeoHat2 Posts: 32
    Another vote for using a hi-que. I got one this summer and had less problems with both higher temp cooks and L&S. Just better more consistent air flow.

    /sorry no BBQ porn to post :(

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