MickyT's Temp Ring Results

Kelly Keefe

Finally got a chance to do some testing with MickyT's Temperature Rings yesterday. I only got half way through though. So we all have a solid basis for the results, here are some factors which might have had an influence.[p]1. Full load of fresh lump. Loaded up to about 2 inches below top of fire ring.
2. Testing started when dome thermometer read 200°.
3. Each ring got a MINIMUM of 30 minutes to come up to temp and stabilize.
4. Mild breeze, Egg facing 90° from prevailing wind direction.
5. Bottom vent open 1/2".[p]The results:[p]Ring # Temperature Reading
1 (Smallest) 185°
2 200°
3 230°
4 252°
5 280°[p]Hope to finish up rings 6-11 this afternoon.[p]Kelly Keefe
Jefferson City, MO

Mark G

Kelly Keefe,
I think every Egg is going to be somewhat diffent and we'll all have to come up with our own temperature profile. Mine has been going for over an hour with a fresh, full load of lump with the bottom vent fully open and a #5 ring and has been at 250° the whole time. It may come up in temp a bit once that 10.5lb fresh ham gets up to temp(right out of the frig.).
So far though they have worked very well at holding a temperature steady. I have used them for over a week for 5 or 6 cooks ranging from ribs at 250-300° to pizza at 600°.[p]Thanks Mick for the rings, I'm very happy with them. Plus, it's 11 more converation pieces when people come over for a cook-out.[p]Mark G

Kelly Keefe

Mark G,[p]I agree totally. I think we'll all get slightly different results due to all sorts of factors. That's why I posted my vent settings, etc. After I complete my tests with vent at 1/2" I'm planning on going back and trying 1" and full open.[p]Kelly

Unknown

Kelly Keefe,[p]How can I get some of these rings?[p]
Tom

MickeyT

TomF,[p]You can e-mail me at mtinnon@gcdies.com.[p]Mick