Temperature difficulty

Unknown

As an egg rookie I have been having a difficult time keeping the temperature below 300 degrees. I cooked baby back ribs today and they were excellent but I would have liked to cook them at around 200 to 225 degrees but could not get it there. I had the bottom vent @ about 1/4 inch and the top cracked @ about a slither. Any suggestions? I know it is easier to raise the temp than it is to lower it.

Sundown

M. Hess,
Holding 200º temps is very difficult. It's pretty easy to lock Mr. Egg in hard on 250º
There's no easy way I know of to hold 200º unless you have a set of MickeyT's Rings. I haven't tried to hold a temp that low but if it can be done I'll bet the Rings will do it.

DavidR

M. Hess,[p]First of all, make sure your temp probe is calibrated at 212* in boiling water. When you start your fire, close your vents to set the temp when the probe reads around 200*, and let 'coast' up to about 225*. Don't get a hot 300 - 350* fire going, and then try to back it back down, it'll take forever, and maybe never at all if too much of the lump is burning. Only a small amount of the lump that you have in the egg needs to be lit to get 200* to 225*.[p][p]

Gfw

<p />M. Hess, the easiest way to hold low temps is to start shutting the egg down way below the temp that you are looing for. [p]I have had little problem on my Medium of holding the temp at 180 for many hours - especially for jerky. If you want to hold 200, start shutting down at about 100 and let the temp rise veruy gradually to the desired mark - it takes a little longer, but once you past it is almost impossible to bring it back down.

[ul][li]Gfw's BBQ[/ul]