Run away temp

Randy

I've been cooking with the egg all summer and have been thrilled with the results, especially my butts.
Last cook the temp would not settle down to that range that the other cooks had. The vents were set the same as before. As with all of my cooks I used some cherry. This last cook I may have put in a little more cherry than usual. I'm thinking that the cherry may have been contributing to the extra degrees that I had. Does this sound possible? The cook turned out great, it just finished sooner that I had planned due to the warmer temps that were in the 325 range. I'm going to cook another butt starting this evening, hence the question.
Thanks
Randy

Nature Boy

Howdy Randy!
There are lots of reasons your fire can burn hotter. Good dry charcoal, good airflow, dry air, etc. Or it could be that a good portion of the charcoal got going before you tried and stabilize it. When you get running hot, try closing up everything completely for 5 or 10 minutes...just until you see the temp drop....then open the vents to a slit. It should keep coming down, and as long as you are watching it, you probably won't put out the fire.[p]Or getchya a guru.[p]Good luck! Gotta run to take the kida to a soccer game.
Chris

stike

randy,
it really won't contibute any extra temp because the fire is controlled by the air you let in and out.[p]was the egg at 325 with the hope that you could then close down and have it settle in? if so, that's the problem.[p]never let it go above target temp.[p]you cannot choke a fire out by having the vents 'almost closed'. you could have an ash issue, which might clog it, but that'd be way into the cook.[p]your vents will be nearly shut. 'nearly' is the operative word though. eighth of an inch at the bottom max, and just a tiny sliver for the petals of the daisy wheel.[p]anything more than that, and the temp will climb.[p]