Temperature Control 101

JMCXL

Check out my latest Grilling with PapaJ video on Temperature Control and the rEGGulator. This is a Basic 101 intro to temperature control so many will be beyond the skill level of this video.  Thanks for looking... PapaJ
https://youtu.be/oSLI0OKpp-g

budrock56

Hey. I'm trying to cook baby back ribs on my Egg. I did it with success last year but now I am finding it hard to get the temp down to 225-250. I have the flywheel almost closed and a inch in the lower vent. I guess it takes time. The top vent is just open enough to get a toothpick in. Temp is still above 300.

pgprescott

An inch is too much on lower vent. Ultimately I shoot for about 1/8 - 1/4” on bottom for 250-275. 

PBandJ

Try reversing your vent settings. Open the top one inch and close the bottom to a toothpick width.

JMCXL

Sorry, been trying to limit me online time lately.  I hope the advise above we helpful to you

JethroBodeen

From the looks of the comments....Well, not so much.

JMCXL

budrock56 said:

Hey. I'm trying to cook baby back ribs on my Egg. I did it with success last year but now I am finding it hard to get the temp down to 225-250. I have the flywheel almost closed and a inch in the lower vent. I guess it takes time. The top vent is just open enough to get a toothpick in. Temp is still above 300.

Things I would do are...

1) do you have a good seal, no air leaks at the felt line. I use a piece a paper about 2 inches wide and 10 inches long.  Moving around the egg I close it with the paper between the top and bottom (checking 10 places) testing to see if the felt (or what ever you used for your seal) is grabbing the paper.  If it isn't, you have air gaps and will be hard to maintain a low temp.

2) maintaining 225 (for me) is very tough, my XL like to sit at 275, which should be fine for that cook IMO.

3) Close the bottom vent to about 1/4-1/2. make sure you fire is established or it might go out.

Let me know if any of this helps, Thanks Papa J

QDude

As others have said, keep the bottom vent at about1/8" to cook low and slow.  On my XL, the sweet spot is about 250-275 degrees.