BGE low and slow - how to get temp down enough

MLblack

First post.  So excited to have a BGE.  

I have used my BGE twice now. Struggling to do "low and slow." I put tri tips on yesterday and they got to internal temp in 55 minutes. They were smaller (1.5 and 2.25#) but I couldn't get the BGE below about 230/235. Is there a way to get the BGE to burn lower? I had the bottom vent closed town to literally the size of a credit card width and the top daisy wheel about the same. If I closed it more, I'm guessing it would put out the flame. Am I missing something? Appreciate your input. Thank you.

The tri tip turned out really good, BTW.

SonVolt

230F is pretty low IMO. Was that dome temp? Keep in mind the dome tracks higher than the grate temp with a heat deflector. 

fishlessman

230/235 is a low and slow temp with the egg, not much reason to go lower unless you are making beef jerkey

MO_Eggin

Also, you need to catch the temps on the way up - start dialing in your vent settings about 30-50* below the target temp.

lousubcap

Make sure whatever temperature device(s) is calibrated so you know the output is accurate.  FWIW-

MLblack

Thank you, all. I realize now I was taking the temp too high to start with.  I was shooting for 225.  I did make sure my dome gauge was correct and did the boil test.  It is reading correct.  

I'll make sure to not let my fire get too big and close things down to keep temp low.  

BikerBob

Most people allow egg to settle in around 250 for L&S. it is easier to maintain. This is dome temp. From your pictures it looks like the cook came out great.

fishlessman

MLblack said:

Thank you, all. I realize now I was taking the temp too high to start with.  I was shooting for 225.  I did make sure my dome gauge was correct and did the boil test.  It is reading correct.  

I'll make sure to not let my fire get too big and close things down to keep temp low.  

after a while you will realize that hitting exact temps in the egg is really no big deal. 220 does not cook much different than 235. but yes, catch temps on the way up, it keeps a smaller more controllable fire and the hot ceramics dont control the overshooted temps as much

Theophan

People here don't all agree on this, but my own experience convinces me that 230°/235° is actually TOO LOW.  Many others also have agreed that everything just seems to go easier and better when a Big Green Egg is at 250° or ABOVE.  250°-275° is my own usual "low and slow" temperature range.  The Egg just seems to chug along very stably at that temperature, and I just don't get good smoke at a lower temperature.

You didn't say if this was direct or indirect, and you didn't say how exactly you think the cook would have gone better if it had been at a lower dome temperature.  What was it specifically that you wanted to be different?

For myself, I've only cooked tri-tip once or twice (it's not common in my stores), but I've cooked it like a really thick steak, "reverse sear":

• 250°-275° indirect (plate setter) until it gets to 117°-120° internal temperature, then take it OUT and put it on a plate to rest, then
• take out the plate setter, open up the top and bottom grates, and wait (not long at all!) till it's 600°, then
• throw the tri-tip back on to sear only for a minute a side, at MOST a minute and a half per side.

I'm lazy and find putting in and taking out the plate setter, especially when it's hot, a bit cumbersome, so sometimes I do the first step direct, but that means I'm watching it more carefully, flipping it every few minutes, moving it around so it cooks slowly but evenly, till it's up to my desired internal temp, then take it out and sear as above.

That method, in my experience, anyway, leads to a nice edge-to-edge medium-rare tri-tip with a nice sear on it.  Your mileage may vary, as they say, and others may offer different suggestions.  I've learned a LOT, here, over the years, and congratulations on getting a Big Green Egg!  I am sure you will LOVE it!  Welcome!

Teefus

If I’m going really low (smoking Salmon for example) I load the Egg with lump the day before. I light it per usual, add the plate setter and grate and let it get up to about 375* for a while to burn off any volatiles. Then I shut it down. The next day when it’s time to cook, I light a fist sized area with a propane torch, add a chunk of wood or two, and commence to cooking. It usually takes a few minutes to get up to 225*. I throttle the air vents way back and it burns like a candle for hours at low temp.