starting the green egg and grate temps.

marineforce10

Good morning egghead gurus.  I was wondering what is the best way to start your BGE for a long smoke?  I came from a WSM and I used the minion method. Also, I noticed when smoking I get different temps around the grate.  What is the best way to get the same grate temp when smoking?  I use Royal Oak for fuel.
Thanks
Alex

TexanOfTheNorth

Are you using an indirect set-up when getting the different temps? How different are they?

Are you measuring temps outside the edge of the platesetter? If so, these could be much higher then temps taken directly over the platesetter.

johnnyp

I use weber stater cubes to start. In the center for high temp and in the back middle for low and slows.

As the fire travels throughout the lump the "center" of your fire will move with it.  This gives temp inconsistencies as the heat comes up around the plate setter at different times.

 The way I view it, because the inconsistencies at grate level move, I just call it a wash. If for the first half of my cook, my right side is a little warmer and the second half my left side is a little warmer I'm comfortable with that.

what is open for debate, is plate setter position. I place a leg at 6 o clock to shield the dome thermometer from getting a wave of inconsistent heat. Personally, I prefer to cook from dome temp and not grate temp because it's subject to less temp inconsistency 

johnnyp

And +1 on Texans questions 

marineforce10

Thanks for the info Johnnyp.  TOTN-I use an indirect set up with the plate setter.  I have taken temps directly above the plate setter.  I get some temps below 200 and on the other side it would be 240-270.  From what you guys are telling me, it is probably the way I am lighting the fule and the position my plate setter is in.

TexanOfTheNorth

How long into the cook are you taking temps? I've never taken temps around the grate but assume that as the cook progresses, things would even out. Having said that, it does make sense that if you light in only one spot the temp over that spot would be higher during the initial part of the cook. Also, many say that there is a natural hot spot towards the back of the egg.

Carolina Q

I have no idea what the temp is at grid level. Don't care either. As far as I can recall, I've never checked. I use dome temp only. That's where BGE put the thermometer and for that matter, that's where it is in my oven. I figure maybe they're onto something.

I'm not familiar with the "minion method". I light the lump in four places, every time, regardless of desired temp or egg setup. Three spots around the perimeter and one in the center. I have no trouble holding dome temp where I want it. I've never run out of lump and I've never had a fire go out.

I also tend to locate the platesetter legs at 10, 2 and 6 o'clock. Which shields the dome probe from direct heat, though that's not the reason I do it. And most of my cooks are direct anyway.

Darby_Crenshaw

i start a low fire (small fire) with a single paper napkin or paper towel segment drizzled lightly with oil (cooking, olive, etc.). then twist and light both ends, and bury into the lump center top or a little toward the back.

drizzle, not drench.  shouldn't drip when you twist it. 

i use dome temp.  when someone or a recipes says "cook at 250" here (on the forum), they usually mean dome temp. 

best way to hit target temp is to come up to it and not go over.  there is no need to get the fire roaring and then choke it back down