stabilizing temp

JimE

We're just getting started. Our first attempt is to smoke a small practice beef brisket. We started this morning but can not maintain a tmp of 250. It is either below 200 or above 325. Help!!!![p]Thx

Tim M

Jim,[p]Make the bottom vent 1/2" open. Maybe the width of you little finger. Make the slide daisy half open (slide closed - daisy half open). This will stabilize the Egg around 250. Leave it alone and watch the dome thermo. If it goes down - open the daisy. If opened all the way (daisy part) then open the bottom vent more and close the daisy a little and watch the dome thermo. Tweak with the top - not the bottom. [p]Tim

Spin

Jim,[p]It sounds like you have been chasing the dome temp. We have all been there.[p]A good practice on learning temperature control is to start your fire with both vents wide open and then close them down to regulate (catch and hold the temperature rise - no temp change for 15 minutes) at a temperature about 50°F below your intended cooking temperature. Then give the bottom vent just a crack more open to allow a rise to the cooking temperature.[p]Once you learn your Egg, you will have the vent settings made without any wait for stabilization. The learning curve is short.[p]My setting for 250°F are about 1/4" inch open on the bottom vent and the top daisy entirely closed. The top will always breathe enough to keep the fire viable.[p]Spin