Looking for advice on achieving and maintaining low temp, like 220-250. I was planning on doing a brisket today. Lit the charcoal, but got away from me. When I noticed the temp was climbing well over 300, I closed the lower vent to about 1/8", and the wheel on the dome vent similarly. Temp kept climbing. Hour and half later the grill temp was 318. Finally gave up and did the brisket in the kitchen oven :-( I have no problem achieving temps 350 to 500+ for burgers, steaks, chicken but when I want to do low and slow it is always a struggle.
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For low and slow, I pack it full of lump so there's less air but only light up the middle.
The dollar bill test is great but also just look to see if smoke is coming out from anywhere other than the 2 vents.
The first thing I discovered was my thermomotor not reading correctly, once that was corrected things improved but not 100% control over the temp.
Next thing I did was buy a Flame Boss 500 and that was like sprinkling magic pixie dust over the green egg.
I can hold 225 on a 10 hr cook and not give it a second thought, rock solid. When I do open the lid it takes little to no time for the temp to recover at 225.
I'm sold on the Flame Boss as a must have for long smokes on a Green Egg.
Dissipating heat in the ceramic probably only achievable by leaving the lid up for a bit afterwards.
Unless you're feeling all Clark Kent and you could try to hoist some of the hot lump out.
But you know, it's by your side I will stay