Bringing the egg to temp

dinkinflicka

Hi all! Iowa egger here. Been following for a long time and you guys rock!

I’m wondering how you guys warm up the egg. I know that pit temp drops significantly when I put food on, but I’m dumping that thicker smoke on the food as I bring it back to temp. Is that normal or do you warm the grill up past the temp you will cook at so that when you put food on it will drop the pit temp to around your target?

CPFC1905

Only being Egging for 15 months so still learning.   You need to think about using thermal mass.  Give the egg time to got warm and settle on the temperature you're after - with or without the plate setter.    
The longer, more stable, that period the quicker it will return to temp when the meat goes in.

But, the best way to lean is by just trying stuff out.  The Egg is a very forgiving friend for cooking with.  So much moisture stays in the meat that you can go beyond usual times and internal temperatures but the taste is still there.

Happy egg-ing and please post pics along the way.  Welcome aboard!!!

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.

As noted by @CPFC1905, bring everything up to temp and make sure you have good smoke before loading any protein.  Good smoke-the nose knows.  If it smells good then it is good. 

Ideally don't over-shoot your target temp range.  It takes a while to cool things down and you can starve the fire.  Make sure your dome thermo is calibrated.  Remember, the BGE is air-flow driven and the feedback indicator (thermo) can take some time to respond to vent changes.  FWIW-

dinkinflicka

Thanks guys! I’ve been using it for a few years, I’m just a slow learner. 😂 I’m doing some ribs and wings today so I’ll be patient and let it sit at 250 for longer before I put anything on. I bet that’ll make the difference.

510BG

I have the same issue. Bringing the egg to a stable temp takes about an hour from the time the smoke clears.