Can’t keep L egg at 300

ckhell

I stir the old charcoal until i see the particles have fallen through the holes, then fill to the line with new lump. I use a propane torch to light in 3 spots, easily starts and gets climbing with bottom and top open. I have the new reggulator top, not the daisy wheel. I close the bottom to an inch, and close the top to about a half inch of air flow. It gets to 300 and i add my soaked (for 2 hours) wood chips, and my egg smoker plate thing. Put my grate over it and bone-in skin on chicken thighs. I then keep fighting the grill because its climbing to 350-400 so fast, i open the top to get the temp back down, close the reggulator to the point of almost completely shut, and have the bottom vent open a half inch and it still climbs. I am a newbie, and love how i can sear a steak at such high heats, but have trouble maintaining low temps. Help!

bikesAndBBQ

What do you mean open the top to get the temp back down?

pgprescott

Close the vents not open. When you open the top to let the hot air out, what you really are doing is increasing the draft velocity from the bottom. Close the bottom further. 

JohnInCarolina

No need to soak those wood chips.  

ckhell

I open the lid to make the temp go down, which works, but doesn’t last long. Also, i have both draft parts so close to completely shut, i dont see anither option. 
Could a reason be that there is too much ash built up underneath? I don’t clean out old ash from the bottom too often, actually just got the egg ash cleaner today. 

ckhell

And really don’t need to soak the wood chips? Thats wonderful news!

bikesAndBBQ

Opening the top will drop the temp for a little but ultimately raise the temp as you give it a huge dose of oxygen when you do that. Seems that you aren’t letting the temps stabilize enough. 

ckhell

How long should I let temp stabilize when cooking at a lower heat typically?

JohnInCarolina

ckhell said:

And really don’t need to soak the wood chips? Thats wonderful news!

You do not.

JohnInCarolina

ckhell said:

I open the lid to make the temp go down, which works, but doesn’t last long. 

That’s because you’re adding oxygen to the primary heat source.  All you’re doing when you open the dome and close it like that is to briefly expose the dome (and it’s thermo) to some cooler air.  

GrateEggspectations

JohnInCarolina said:

ckhell said:

And really don’t need to soak the wood chips? Thats wonderful news!

You do not.

Just in case you think ol’ John is pulling your leg (which he’s sometimes known to do), here’s a credible resource that covers the issue very thoroughly: https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first

pgprescott

ckhell said:

I open the lid to make the temp go down, which works, but doesn’t last long. Also, i have both draft parts so close to completely shut, i dont see anither option. 
Could a reason be that there is too much ash built up underneath? I don’t clean out old ash from the bottom too often, actually just got the egg ash cleaner today. 

You are letting the fire get too large/hot from
the jump. Ash buildup will hamper the temp from rising. You have too much air for your temp and/or the fire is being allowed to grow too large for the temp desired. Same issue really. Get about a softball size area of coal going and close the lid. Once closed, begin to close the vents down as the temp rises. Starting at say 1/2 way for each. Once you breach 200 then fail the bottom down to about 1/2”. If the temps continue to rise then dampen further both top and bottom. 

ckhell

How often do you guys suggest cleaning out the ash from the bottom?
Also, how long do you suggest letting it get to temp before adding meat?

pgprescott

ckhell said:

How often do you guys suggest cleaning out the ash from the bottom?
Also, how long do you suggest letting it get to temp before adding meat?

I do it as a matter of habit and ritual almost every time. This is totally unnecessary. If you doing normal grilling say an hour or less, every 4-6 uses is fine. If you are doing pork butts and brisket more frequently.

Once the grill is stable, add the product.  

ckhell

Thank you everyone! 

JohnInCarolina

ckhell said:

Also, how long do you suggest letting it get to temp before adding meat?

I’m usually waiting an hour before putting the protein on.

bikesAndBBQ

I like to let temps stabilize for about 30 minutes.  Some like to stabilize longer. 

Sammi

@ckhell You may want to try running various temps without protein in the egg. Without opening the egg, shoot for 300, 350, 400 maintaining each for at least 30-45 min. Start with the lower temps and move up, the reverse is more difficult.

Matt86m

Also put the plate setter in earlier. It will absorb heat too. 

You can also use less charcoal. Doesn't have to be full every time.

I clean mine out when there is 2-3'' of ash in the bottom. I use a shop vac from the top so I can clean out the small round vent holes too.

unoriginalusername

I let the temp go 25 degrees past what I want, in your case 325. 

I then close the bottom to the width of my thumb and then add my grills and heat diffuser

this will drop the temp by about 50. Close the rEGGulator to about 1/2 inch and let things stabilize. 

If your racing to shoot past 300 adjust accordingly and likewise if forward progress stops give it a tough more air up top.

I like this method as it gets some residual heat in the ceramic and also gets the draft pulling air and smoke cleanly. It’s so consistent I setup the egg this way before church, put the ribs on and leave for an hour and a half and come back to the temp exactly where I left it (272)

buzd504

JohnInCarolina said:

ckhell said:

Also, how long do you suggest letting it get to temp before adding meat?

I’m usually waiting an hour before putting the protein on.

Crazy talk.  If you know your vent settings, you can light, let it catch and then set your vents and have your meat on in 20 minutes or so once you are familiar with your own egg. *

*under time pressure situations.  Otherwise, JiC's rules stand and allow for more supervisory beverages.

JohnInCarolina

buzd504 said:

JohnInCarolina said:

ckhell said:

Also, how long do you suggest letting it get to temp before adding meat?

I’m usually waiting an hour before putting the protein on.

Crazy talk.  If you know your vent settings, you can light, let it catch and then set your vents and have your meat on in 20 minutes or so once you are familiar with your own egg. *

*under time pressure situations.  Otherwise, JiC's rules stand and allow for more supervisory beverages.

Typically for me I’m waiting at least 30 minutes for the bad smoke to clear, and then at that point yeah I can usually throw it on if I know I’m going to be around and it’s a short cook.  So no problem for steaks.

For true low and slows overnight, I’ll just wait longer to make sure the temps are genuinely stabilized.  

bgebrent

buzd504 said:

JohnInCarolina said:

ckhell said:

Also, how long do you suggest letting it get to temp before adding meat?

I’m usually waiting an hour before putting the protein on.

Crazy talk.  If you know your vent settings, you can light, let it catch and then set your vents and have your meat on in 20 minutes or so once you are familiar with your own egg. *

*under time pressure situations.  Otherwise, JiC's rules stand and allow for more supervisory beverages.

20-30 minutes if you light it with a torch.

OshawaDave

A lot of good comments.

FWIW, I cooked a spatchcock chicken on the weekend raised direct at 375 degrees and I had bottom vent open 1/8" and the daisy wheel open 1/2 to maintain 375.