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Newbie - BBQ Ribs at 220 with BGE Conveggtor

Bergsteiger
Bergsteiger Posts: 16
Still new.  Today I BBQd ribs with Conveggtor at 220F.  Had bottom vent art 1/4, and top just barely open. Fire went down twice to 75F during the 5 hour period.  What am I doing wrong?  Please help.

Thanks.

Comments

  • lousubcap
    lousubcap Posts: 31,909
    Welcome aboard and enjoy the journey.  Above all, have fun.
    @Mattman3969 likely summed it up.  BTW- if you haven't done so, check the calibration of your dome thermo. 

    Louisville; 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.
  • johnnyp
    johnnyp Posts: 3,932
    Welcome. 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Photo Egg
    Photo Egg Posts: 12,110
    All the above posts will get you on track.
    But also check your dome temp gauge with boiling water test.
    If your gauge is off and reading a little high, holding 220 is even harder.
    Thank you,
    Darian

    Galveston Texas
  • jak7028
    jak7028 Posts: 231
    Good advice above, especially on the stabilizing temps.  I have a large and it is really hard to get it to settle in below 250F.

    One thing to add is airflow.  If I am doing a long, low temp cook.  I take the internal bottom parts of the egg out, get all the ash out and make sure no holes are plugged as a put the parts back in.  Then try yo stack the charcoal with bigger pieces.  This will help with airflow.  Using old charcoal or just dumping the bag in leaves a lot of small pieces that block your airflow.  I only use then for hotter cooks when the fire is roaring anyway.
    Victoria, TX - 1 Large BGE and a 36" Blackstone
  • milesvdustin
    milesvdustin Posts: 2,882
    You should try turbo ribs, much easier temp control 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • Bergsteiger
    Bergsteiger Posts: 16
    Sounds like the fire was not stabilized. You should let the egg run at desired temps with no adjustments for 45mins-1hr.  

    It is also almost impossible to run that low without a controller.  Most eggs will gladly settle in at 250-275 with no problems. This won’t hurt the meat either.  A lot of folks here cook babyback ribs at 325-350.  Ribs in 90 mins are pretty awesome. 
    So, leave the lid open for 45-60 minutes, then close?
  • Bergsteiger
    Bergsteiger Posts: 16
    jak7028 said:
    Good advice above, especially on the stabilizing temps.  I have a large and it is really hard to get it to settle in below 250F.

    One thing to add is airflow.  If I am doing a long, low temp cook.  I take the internal bottom parts of the egg out, get all the ash out and make sure no holes are plugged as a put the parts back in.  Then try yo stack the charcoal with bigger pieces.  This will help with airflow.  Using old charcoal or just dumping the bag in leaves a lot of small pieces that block your airflow.  I only use then for hotter cooks when the fire is roaring anyway.
    Thanks.  I did add charcoal to the existing.  Now, removed it all and doing what you mentioned.  Tomorrow, am doing to pork butt.  Hope I have no problems with that.  
  • PBandJ
    PBandJ Posts: 92
    So, leave the lid open for 45-60 minutes, then close?
    DO NOT leave the lid open for 45 minutes. You will have an inferno. Do a search for temperature control or vent settings.
    Woodbridge, Va.
  • milesvdustin
    milesvdustin Posts: 2,882
    I light with the Weber little white wax cubes. I light, then the lid is open maybe 15 mins. Then closed, and try to dial in temp. It takes a bit 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • Yno
    Yno Posts: 529
    Before I bought my Flame Boss 300 I had not problem keeping 225 in my XL. Never did an overnighter, but with a few minor adjustments I could do long cooks at 225.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
  • TideEggHead
    TideEggHead Posts: 1,338
    Turbo ribs FTW! I too used to cook butts and ribs at 225, then I tried turbo! I still will cook butts at lower temps sometimes but 250 is usually as low as I go. No controller here. A Kick Ash Basket helps with air flow too, I really like mine! Great advice above, good luck brother.
    LBGE
    AL
  • Bergsteiger
    Bergsteiger Posts: 16
    Thanks everyone.
  • logchief
    logchief Posts: 1,415
    If you haven't done it yet try a dry run and work at adjusting temps.  For a low and slow get a small amount going (4-5" around) and shut the lid with the daisy wheel off and open the bottom wide open and watch your temp.  As soon as it gets up to 250-275 start dialing both down so it hold temp.  It takes some practice but it's worth it.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
  • Ridgehunter
    Ridgehunter Posts: 28
    Use a kick ash basket,I have one in both my medium and large egg and it gives you better air flowver easy to regulate,less adjustments needed.
  • ScottyG
    ScottyG Posts: 16
    Co-sign on the kick ash basket. Got one for my XL and it has made a huge difference 
  • jak7028
    jak7028 Posts: 231
    Yno said:
    Before I bought my Flame Boss 300 I had not problem keeping 225 in my XL. Never did an overnighter, but with a few minor adjustments I could do long cooks at 225.
    I have noticed cooking with friends, it is much easier to maintain 225F on an XL versus a Large.  
    Victoria, TX - 1 Large BGE and a 36" Blackstone