My First Eggsperience

Judy Mayberry

Two hours after my new large Egg was delivered yesterday I put a 2.75 lb. tri-tip roast on to cook. Having read what all you good people advised, I didn't look at the manual, but relied on what the salesperson told me. I didn't overfill it with lump, used two Weber starter cubes, and put the meat on 25 minutes later. There was an center circle of white-ashed coals, but most of the fuel was still black. Nevertheless, the temperature seem right so I started. I had a Polder temp probe set to ring at 135° so I would end up with a pink center (medium-rare to me, medium to the upscale steakhouses). I had a LOT of trouble getting it to stay below 400° even with the bottom and top vents open only a crack. In 45 minutes the signal went off for the target temp. I didn't believe it was possible, so left it for several more minutes (still wrestling with the under-400° problem. Fearing the worst I finally took it off when the probe registered 147°and wrapped it to rest. Half an hour later it was slightly past pink but still delicious. I want to repeat this next week for company, but I need to know how to control the temp to 350°. Also, when you put the lump in, do you just dump it in and hide the cubes just under the top like I did? Or make a pyramid and then knock it down, or what? (I had the meat today cold and it was even better than last night. Even a little bit of pink in the very center.)

Spin

Judy Mayberry,[p]Welcome to the family and forum, and congratulations on your first cook.[p]Dump the lump in and use only one starter cube under the top center (a 1/2 cube will start the lump). The Egg is designed to work with the dome closed, using the vents to regulate the airflow (oxygen) to the fire, thus limiting the growth of the fire.[p]Your Egg heats much faster than it can cool down, as you have seen. Use the vents to "catch" the rising temperature 25-50°F below the intended cooking temperature. Once stable, give the bottom vent a tap more open to raise the regulated temperature to reach your cooking temperature.[p]Spin[p]

Judy Mayberry

Spin,
Your explanation is so logical! But I never would have thought of it myself. Many thanks.