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Getting temps back up after adding food?

Unknown
Unknown
edited November -0001 in EggHead Forum
After adding food to a stabilized Egg, how long do folks wait for temps to get back up before adjusting the vent settings? Are you even supposed to mess with the settings after putting your food in? For example: dome stable @ 370F, two chickens go in, dome drops to sub 300F. Are you just supposed to wait it out, knowing that eventually the temps go back up, or do you immediately start adjusting to try to get the temp back?[p]I'm pretty new to the BBQ/grilling world (my Egg is my first outdoor cooker), and would appreciate any insight on this.
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Comments

  • stike
    stike Posts: 15,597
    losabio,
    wait it out.
    by opening the lid, you dump a lot of hot air, and the meat itself is a heat sink.[p]fiddling with the vents would send you chasing temps for the rest of the cook.
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    stike,[p]Yep, temp chasing is what I've ended up doing, all right. Next time I do chickens, I'm going to hang tough on the vent settings. Thanks for the recommendations.

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  • Unknown
    Unknown
    losabio,[p]Break down and buy the Stoker from Rocks BBQ. It has a 5cfm fan, an adapter for the Egg, and an ethernet connection. I have 2 large eggs, can control both while sitting on my big butt in the living room using my laptop. Its a great great tool.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    losabio,[p] Trust the egg!! Be one with the Egg!![p]Leave the egg the he** alone, go have a beer...[p]
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  • WessB
    WessB Posts: 6,937
    BBQROCKS,
    EVERYONE should learn to control temps on their own before adding a Stoker or Guru to their collection...These things are wonderful additions...but should absolutely NOT be used as a crutch for someone who hasn`t taken the time to learn the small curve of temperature control. It really doesn`t take long to get the hang of temp control.[p]Wess
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