Newbie Airhole Question - Flummoxed

StuckInStLouis

I was hoping my first post on this forum would be something more original than "I need help with my airhole," alas, for the second slow cook in a row, I know I'm doing something wrong but just can't figure out what.

Some important information...and proof that I did read post after post on the forum:
> New XL Egg
> Calibrated thermometer
> Cleaned fire box, filled with Rockwood using larger chunks on bottom
> Apple and Hickory chunks (about four each) nestled in throughout
> Started fire at 3, 6, 9 and waited until the charcoal was clearly lit before shutting (ten minutes?)
> Closed dome, waited with vents open for temp to begin to rise then around 280 I closed to what many of you have shown/recommended (about half inch on bottom and daisy wheel just a bit)

On my first long cook last weekend and on this one (which, by the way, started at 2:30am), my dome temp slowly drops below 250 so I open the bottom a bit. Seems to hold around 220, but I want 250-270 so I open a bit more and wait. Seems like I can pop it up slightly for a while, but it just keeps heading back to 220-ish and that's with the bottom vent now open at least two inches - maybe three. Right now - six hours after the fire was started and almost five since I put on the 7lb pork butt - the lower vent is five inches open as I'm just trying to get the temp to climb to my target.

So many of you post about getting your fires going then shutting to 1/4 inch then walking away (going back to sleep!). What the #@!& am I doing wrong? And, yes, I could get a Flame Boss, but I don't want to until I've proven I can do it the manual way.

My apologies, in advance, for the long-winded first post. I truly appreciate this community - the information, the humor, the photos, the support.

- The Befuddled Rookie

JustineCaseyFeldown

what goes in has to go out. 

Opening the bottom vent doesn't let in any more air if the top vent is clamping it down. Fire can't grow without draft 

With a hose, it doesn't matter how open the faucet is if the nozzle is set to drizzle

johnmitchell

My input... Is everything lined up correctly with your bottom fire box and your vent. ie. nothing obstructing air flow

lousubcap

^^^^ this- (referring to the Justine comment) for the immediate issue.  Also there is no need to light in three places for a L&S cook.  Many (self included) will only light in one spot (for me slightly forward of center about 1/3 the way down the lump load) and wait til around a soft-ball sized fire is going (10 minutes +/- is close) then load the platesetter etc, shut the dome and eye-ball the vents.  dial it in as you go.  FWIW-

JethroVA

Agree with opening your top vent more.  Also, if you are a newbie, you may want to learn about butt cooking by going Turbo at first.  Search this site.   Then, you can try a low and slow, getting up at 3am, etc.  My bet is that once you go Turbo, you'll never go back to low n slow. 

VB_egger

Open the top vent 

StuckInStLouis

Justine (and others), that makes sense. It has been open a bit - but apparently not enough. Thank you for the quick input.

THEBuckeye

Don't get discouraged. Learning Temp Control is a rite of passage. You will soon dial in temps like turning on an oven.

tikigriller

I only use the top vent to control my temps. Bottom vent wide open, top just a sliver and it gets me 250 on a large.  I have not found a reason to have to use both yet and it just makes it so much easier. 

I was was like you. Did it manual first, then got a flame boss and I use it for low and slow. With the way the Fan blows and they also have the daisy wheel set at only a sliver open, it tells me the bottom open and controlling temp from the top is still the easiest way if that makes sense. 

I also start my fires now so much earlier than I need to so I am not stressed about getting to temp. I can just get there. I took one Night and only played with temps with no plan to cook. Ended up doing some cookies at the end, but playing with the temp with no worry of food helped me a lot....and of course everyone around here as well!!  I still struggle with speed a little as it seems everything takes longer than I want, but that is more about me not wanting to get too hot. In reality, for most stuff, especially indirect, hotter just means faster. 

Once you cross a level on the learning curve, it starts to seem so easy but in the beginning it can be frustrating. 

SemolinaPilchard

Great advice above. I believe the problem was figured out by Justine. One problem many newbies have is not starting out with enough lump, but I don't think that was the problem here. On most charcoal pits you have to start out with the right amount or your fire will be too hot or not hot enough. With the egg, for an indirect cook, you can load up completely, yet still have total control over temp because you have total control of the air flow. The only time the amount of lump is a concern is for direct cooks because of the distance between your fire and the meat you are cooking.

StuckInStLouis

All's well that ends well. Thank you all for your input this morning as I was struggling with temps. Just need more practice. Surprisingly (proof this cut is forgiving), it was pretty terrific and my family loved it. 

stlcharcoal

Are you just "Stuck in St. Louis" and not originally from here??  Get that slaw off of there and bathe that in sandwich in sauce! 

STL uses more BBQ sauce per capita than any other city.  I'm going to bring you some different local brands to try if/when you want to borrow my FB200.  

Vegetables on pulled pork.......YUCK!!  

SemolinaPilchard

I don't like cole slaw, but for some reason I love it on a pulled pork sandwich.

tikigriller

My wife watched me make coleslaw once and when she saw the 2 cups of sugar I used to make it, she couldn't eat it anymore. The sugar tripped her out. 

StuckInStLouis

Lesson learned - don't post after drinking all day! It occurred to me after posting that I was probably going to catch some s#@t for the slaw. My son drove home from college for the weekend and requested "Carolina pulled pork sandwiches" so I did my version. I made the slaw and vinegar based sauce myself and neither had much sugar. 

The important thing here is: after chasing temperatures all day and finally getting it to settle, the pulled pork had a nice bark, just the right amount of smoke, and was still very moist. Now I'm going to go put some leftovers in a cereal bowl, pour BBQ sauce over it, and eat it for breakfast. Cheers. 

stlcharcoal

Nice!!!  I was teasing you......after I get burned out on 2-3 meals of traditional pulled pork with BBQ sauce, I've tried the slaw thing too.

I often make a AL white sauce and then put candied or pickled Brussels spouts on top.  Make a thai sauce and put it in that Boston lettuce from Costco is good too.  Cast iron pan with DP "Fajita'ish" seasoning with peppers and onions is great for nachos or tacos.  I can eat for a week and not get bored on a couple pork butts.  

tikigriller

Momma just asked if we could do a butt next Sunday. I said, sure my love, got one in the  freezer as we speak!  

NPHuskerFL

Slaw on PP is not an automatic
People in the Carolina's love it but, come on they also cheer for C. Newton.
We'll occasionally do it to change things up a bit but, normally sauce and some bacon are what we stick with. 

BilZol

stlcharcoal said:

Nice!!!  I was teasing you......after I get burned out on 2-3 meals of traditional pulled pork with BBQ sauce, I've tried the slaw thing too.

I often make a AL white sauce and then put candied or pickled Brussels spouts on top.  Make a thai sauce and put it in that Boston lettuce from Costco is good too.  Cast iron pan with DP "Fajita'ish" seasoning with peppers and onions is great for nachos or tacos.  I can eat for a week and not get bored on a couple pork butts.  

Just did a Firecraft order, mostly for chunks this time, but got a bottle of the white sauce to try. Thought I was going to have to eat it on PP in secret. Now I'll just blame it on you. 

stlcharcoal

I make my own.  Mayo, Dijon mustard, horseradish.  Then depending what else is in front of me, I add a little red BBQ sauce, balsamic, pickle relish, and/or leftover rub.

NPHuskerFL

stlcharcoal said:

I make my own.  Mayo, Dijon mustard, horseradish.  Then depending what else is in front of me, I add a little red BBQ sauce, balsamic, pickle relish, and/or leftover rub.

Do you make this to taste on the amounts of each ingredient? Or do you follow a recipe of sorts?

BilZol

NPHuskerFL said:

stlcharcoal said:

I make my own.  Mayo, Dijon mustard, horseradish.  Then depending what else is in front of me, I add a little red BBQ sauce, balsamic, pickle relish, and/or leftover rub.

Do you make this to taste on the amounts of each ingredient? Or do you follow a recipe of sorts?

I second that question. It was too easy to buy a bottle but I wanted a benchmark. I'd prefer to make my own. 

stlcharcoal

NPHuskerFL said:

stlcharcoal said:

I make my own.  Mayo, Dijon mustard, horseradish.  Then depending what else is in front of me, I add a little red BBQ sauce, balsamic, pickle relish, and/or leftover rub.

Do you make this to taste on the amounts of each ingredient? Or do you follow a recipe of sorts?

I would say I use about a 1/3-1/2 cup of mayo, 1-2 tbsp. of Dijon, 2-3 tbsp. of horseradish (you might want to start with less as I grew up just miles from the "horseradish capital of the world", Collinsville IL).

Then a splash of balsamic and a few tbsp. of red BBQ sauce, relish, etc.  Then adjust to your liking.