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Stabilizing temp

If I am trying to set up my egg for a 250 smoke at what point should I put the plate setter in?

Comments

  • lousubcaplousubcap Posts: 16,777
    I load all the hardware once the fire is around soft-ball sized (in one spot) for a low&slow cook.  Shut the dome, place the DFMT set the lower vent to around 1" open then dial it in.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bikesAndBBQbikesAndBBQ Posts: 167
    If you search the forum or google your question and include egghead forum, there will be a lot of information to digest. Different people use different methods. Do what works or makes sense to you. 
    Pittsburgh, PA. LBGE
  • GrillSgtGrillSgt Posts: 1,733
    I load everything right away. The platesetter can lower your temp drastically.

    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • CarolinaCrazyCarolinaCrazy Posts: 572
    I load it as soon as the fire is going and i'm ready to shut the lid. The internal pieces will have no effect on the fire strength, and the sooner you get them up to temp, the sooner you can cook.


    1 LBGE in Chapel Hill, NC
  • TheophanTheophan Posts: 2,133
    I agree with @GrillSgt that adding the plate setter later does tend to drop the temp for a little while, and I, too, used to put it in at the beginning.

    But I hate to have my smoking wood being wasted when the fire's stabilizing, and I don't want to have to pull a hot plate setter out to add the wood when I'm ready.  So these days I start the fire with no plate setter and only a couple of pieces of wood buried in the lump, and let the temperature stabilize.  When I'm ready to cook, I put in a few more pieces of wood, arranged radially around the fire, add the plate setter, add the meat.  I know the temp will drop for a bit, but it comes back up and I feel like I'm maximizing the smoke getting to the meat that way.

    Like others have said, though, different people do it differently, and it probably doesn't really matter, much.  Do what makes sense to you and it'll be fine.
  • buzd504buzd504 Posts: 2,540
    I like to keep the platesetter out until I'm up to temp, because if I overshoot, it makes a good heat sink to go in the other direction.
    NOLA
  • Carolina QCarolina Q Posts: 13,007
    I mix wood chunks throughout the lump so they'll smoke eventually. I put one chunk on top of the lit spot, sometimes hit it with the torch too so I can enjoy the smell right away. =) Once lit, add the platesetter, or whatever. 

    Get the fire established, then close the vent(s) to the setting for your target temp. And wait. Takes longer to get to temp, but there's no chance of overshooting if you get sidetracked.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Thanks for all the responses. I am leaning towards putting the plate setter in once lit. I used to get temp established and then add platesetter but kept ending up chasing 250 and overshooting sometimes
  • WoodchunkWoodchunk Posts: 638
    If you are chasing temps it sounds like the fire is not established or you are not letting the egg do its thing. I let my medium come up to 300 then add PS, chunks, grate. Close and wait for the egg to come back to 300. Bottom open and no DW or DW wide open. Once I hit 300 the second time I make little adjustments to get to the cooking temp. 
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