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Help. My Egg went Fukushima
Comments
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@Bojangles
thanks for posting your $.02. Worth at least a buck -
Yes my questions about temp settings and control have been answered and understood.
I must digress about fuel. Lump versus Hardwood. They burn at a different rate... hardwood burns much faster hence it is harder to control. I had too much wood in the center and all of it became engulfed. (Obviously one doesn't want to do this).
Thats all I'm saying and I'm curious if anyone else has made this mistake and couldn't control the fire.
Low and slow. Yes,yes,yes. Got it. This weekend I will also pay attention to the distribution of the hardwood. -
In the USFS study the Ambient Temperture of the different woods "varies"
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Even the title of the study is telling. ...,."Heat Release"
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The temperature of the fire doesn't matter for indirect cooks. The temperature of the system is what matters, and the system is a fuel-rich, oxygen-starved environment, where you control the air (oxygen) and regulate the amount of combustion.
Methane (natural gas) has less BTUs than ethane, which is less than butane, which is less than propane, which is less than acetylene. The flame on all these have different temperatures, but when used to heat an oven, you regulate the rate of energy you add to the system to control the temperature. That's what the dampers are for and what the stoker is for.
The temperature of the actual burning wood or lump or briquettes doesn't matter because all that's doing is adding heat to a system, which is regulated.
When you open the egg and look in, all the fires flare up and you're not seeing what's happening to the system when it's closed. It's like Schrodinger's cat - you change it's nature when you observe it.
Sure, in an unlimited air fire, like what we see with stick burners, some fuel burns hotter than others. More fuel, more fire, more heat. But that's not how the egg works. There's an excess of fuel, and we control the amount of combustion by regulating the air.
You can heat a room in your house with a radiant floor heater at 100F or a wood burning stove at 900F, but you regulate the amount of heat into the room, the room being a system, and can control the temperature to a set point that is comfortable.
______________________________________________I love lamp.. -
LBH said:Darby_Crenshaw said:the amount of fuel in the egg do not control the temperature of the egg.....
your car does not go faster just because it has a full tank of gas. and so the large chunk of smoke wood isn't causing runaway temps.......
for whatever reason, the egg was getting too much air.
I've been thinking about your post for some time and while a your post made sense, it didn't jibe with my observation when I lifted the lid of the egg. The large chunks of hardwood were burning significantly faster and "more intense" than the lump coal. To use your gasoline analogy a cup of gasoline would burn much faster than coal.
After Googling "burn rate" I respectfully disagree.
I found the attached US Forrest Service paper "Burn Rate of Solid Wood Measured in a Heat Release Rate Calorimeter" interesting.
Darby was not inferring that different fuel sources do not burn at different rates. What he was suggesting is the amount and/or type of fuel is less pertinent than whether the conditions are hospitable to combustion.
So, in a nutshell, if you close off your airflow, the environment becomes too "rich" to sustain combustion and your egg will cool. Conversely, if you allow oxygen to flow freely into [and out of] the egg, combustion will run rampant.
If interested, look up topics on LEL and UEL (lower explosive limits and upper explosive limits)...it's all based upon how lean or rich the mixture of fuel & oxygen is.
And yes, you're right. The burn rate of wood may well be in excess of that of charcoal (can't say why, perhaps pyrolysis occurs at a lower temperature) but this is a moot point if air flow is controlled.
DFW - 1 LGBE & Happy to Adopt More... -
Departed with my last outboard motor powered boat over 40 years ago and carbureted automobile engine around 15 years ago. But the lean vs rich mixture analogy works. Oh to be young and...againLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@LBH..................as you can see, every opportunity to turn simple Egg operation into high level rocket science will be exploited here.
The solution is at hand, and more Egg adventures await you. Just keep in mind that as much as some of us here want to turn Egg cooking into theoretical particle physics, it isn't.
Enjoy the ride.............the Egg will reward you.Living the good life smoking and joking -
D@mn.....the smart ones are on fire this afternoon. Pun intendedEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
It's as simple as this - the air flow controls the temperature. Period.
______________________________________________I love lamp.. -
Correct. And.... Different fuels require different air flows to maintain the same temperature.
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LBH said:Correct. And.... Different fuels require different air flows to maintain the same temperature.
______________________________________________I love lamp.. -
I don't use a pit controller so I'm not much help on that end but I do run heat treat furnaces for a living. I'm sure this thread already has enough information but hey what's .02 gonna hurt. As far as the wood chunks burning hotter vs just charcoal; yes they will initially burn hotter due to the energy it takes to evaporate the moisture and burn off the by products from the wood like sap and what not. Therefore creating the higher flames and faster burn rate. But in a controlled environment like the egg you have an oxygen reduced environment . Esp with a vary limited air supply at 250 degrees. But when o2 is introduced the wood will combust/flame. when done closed very small if any flames. Open up and feed the fire air you flames. Have you checked to see if your dome sits flush with the base on the gasket? I wonder if there is an air leak causing more air to get in? Anyways hope your next cook yields better results. Probe placement on the grate in relation to how close to the edge or the center of the indirect piece may be a factor as well. Happy egging and just sharing my thoughts!
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Yeah, and what about this "flux capacitor air osmosis inverter" you guys had me install on my BGE? It has never worked, keeps blowing fuses. Y'all were BSing me weren't you? Better air flow my azz."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I'm using the Cyber Q to monitor my BB-Rib cook. I closed the damper to about 25% and its working perfectly maintaining the temp.
Thanks to to all for the help. -
LBH said:Darby_Crenshaw said:the amount of fuel in the egg do not control the temperature of the egg.....
your car does not go faster just because it has a full tank of gas. and so the large chunk of smoke wood isn't causing runaway temps.......
for whatever reason, the egg was getting too much air.
I've been thinking about your post for some time and while a your post made sense, it didn't jibe with my observation when I lifted the lid of the egg. The large chunks of hardwood were burning significantly faster and "more intense" than the lump coal. To use your gasoline analogy a cup of gasoline would burn much faster than coal.
After Googling "burn rate" I respectfully disagree.
I found the attached US Forrest Service paper "Burn Rate of Solid Wood Measured in a Heat Release Rate Calorimeter" interesting.
And my point was: adding wood chunks or chips (or more charcoal) does not increase the temperature in the egg
you are regulating the oxygen, throttling it
if your egg runs away on temp, it is never a result of how much fuel is in the egg. It's how much air you are letting in to allow that fuel to burn[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I've completed 9 1/2 hours of a planned 12 cook of two 7lb pork shoulders. All is well and the CyberQ is performing great.
Thanks again for for the vent adjustment tip.
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Be sure to check your probe cables too...might need replacing as the temps you posted are at or above the limits for most coated cable temperature probes....
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westernbbq said:Be sure to check your probe cables too...might need replacing as the temps you posted are at or above the limits for most coated cable temperature probes....
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I'd also like to apologize for using "Fukushima" in the title of the thread. What those poor people are going through is no joke. I will keep them in my thoughts.
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I fired up the egg yesterday and sat outside browsing the forum for a little while. I got sidetracked for a minute with all of the BS on here. I looked at the egg and wondering why it wasn't getting above 300F. I opened it up to realize 300 was probably close to 1200 as I had wrapped the tel tru. An unexpected but needed clean burn.
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DoubleEgger said:I fired up the egg yesterday and sat outside browsing the forum for a little while. I got sidetracked for a minute with all of the BS on here. I looked at the egg and wondering why it wasn't getting above 300F. I opened it up to realize 300 was probably close to 1200 as I had wrapped the tel tru. An unexpected but needed clean burn.
Tommy
Middle of Nowhere, Northern Kentucky
1 M, 1 XL, a BlackStone,1 old Webber, a Border Collie, a German Shepherd and 3 of her pups, and 2 Yorkies -
I understand the airflow part of temp control, but now I want to know one other thing that this thread has made me curious about. Folks talk about "a penny for your thoughts" and others mention they'd like to contribute "their $0.02 worth" ... where does the penny difference come from?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47 said:I understand the airflow part of temp control, but now I want to know one other thing that this thread has made me curious about. Folks talk about "a penny for your thoughts" and others mention they'd like to contribute "their $0.02 worth" ... where does the penny difference come from?
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Jeepster47 said:I understand the airflow part of temp control, but now I want to know one other thing that this thread has made me curious about. Folks talk about "a penny for your thoughts" and others mention they'd like to contribute "their $0.02 worth" ... where does the penny difference come from?“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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The perceived value of advice, what you give is always more valuable than what you receive.Love you bro!
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OT comment here, but I can't help but think "Billy Gibbons" when I see your profile pic. That's a compliment, btw.
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Ike said:if your blower as and adjustable dampener, if may be open a little too muchGittin' there...
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GrateEggspectations said:OT comment here, but I can't help but think "Billy Gibbons" when I see your profile pic. That's a compliment, btw.
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Jeepster47 said:I understand the airflow part of temp control, but now I want to know one other thing that this thread has made me curious about. Folks talk about "a penny for your thoughts" and others mention they'd like to contribute "their $0.02 worth" ... where does the penny difference come from?
As with all sales, the buyer has to believe the product is worth as much or more than the price they will pay. The seller has to know the item is not worth as much as they will accept.LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim
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