Knock temp down faster??

Peter Creasey

I did a 4 lb prime rib the other day (picture report was posted here at that time) and it turned out well on my large BGE.

I started at 500 and grilled at 450 for 30 minutes. I closed the vents but it took a very long time to get the temp down to 325 where I wanted to cook it for another hour.

I opened the top a few times but the temp would then go fairly quickly back up to, say, 400.

Is there a trick I'm not thinking of to get the temp down to 325 quicker (without using water or ice)?

Thanks!

Fidel

No trick to lowering the temps other than controlling air flow.

You can control the heating of the ceramic by doing your searing with the lid open. That will prevent that ceramic mass from holding so much heat. Once you let the ceramics get hot, they stay hot for a long time. That is the efficiency of the BGE.

stike

opening the dome to spill the heat actually only adds literal fuel to the fire. oxygen.

any temp drop you see from opening the dome is temporary.

after a half hour at 450/500, getting down to 325 will take forever. again, hate to be a total dinkus, but you'll have an easier time going slow and finishing with a sear (a reverse sear) when you do a big chunk of meat, rather than the other way around. it keeps the ceramic from heating up.

Essex County

I'd agree with the other comments. I think it would take a good 30 minutes to bring it from an extended period at 450 down to 325. During that time, you'd just close the vents completely and wait. I'd be concerned that your roast, now resting outside the egg, would cool off too much during that period. Stike's suggestion of a reverse sear makes sense. By the way, no water or ice!!!! I don't know how much of a thermal shock the ceramics can take. I think quite a lot but I'd be concerned with fracture if you have a large spill of cold water inside the egg.

Paul

Rollocks

This a good reason to have two eggs.

Peter Creasey

Thanks for the good comments. They basically confirm what I expected.

I still believe I prefer an initial sear with the thought that this helps seal in more moisture.

From experience, the faster cooking due to the slow temp drop off from 450 to 325 is easily allowed for with a shorter cook time. And I have not had any problem with the outside being too done and/or the inside being too rare using this approach.

Next time I'll just shut down the vents earlier...rather than after 30 minutes, probably more like 20 minutes.

stike

boy. you are gonna hate me....
hahaha . apologies in advance...

but searing first does nothing to lock in moisture. pretty much a food-science myth. sounds great, but is entirely erroneous.

not trying to be a thorn in your side, but whatever disease i have, it's one that won't let a myth go by unmolested.

don't take my word for it. any food scientist will tell you. searing actually releases moisture from all the cell damage. but the moisture loss is minimal, and more than made up for by the crust you get. no one wants a cooked piece of meat with a tepid flkabby exterior. so sear away. before during or after the roast. but do it for the flavor, because it doesn't lock in anything.