Just got an egg! Have question about temp control

JPearl3000

Hi everyone. Just got a large egg as a 30th birthday gift, and have already made about a half dozen different things on it. I've been a fan for a long time, and finally I can join the club.

Had a question for the experts, though. I find that regardless of how I try to regulate the vent on top and the door on the bottom, I am unable to get the egg below about 325 degrees. I really want to do smoked ribs, and I need to get it down, of course, to about 240-250.

Any thoughts on why the temp is staying so hot? Am I doing something wrong?

I've added the amount of charcoal they say to in the book and tutorial DVD.

Thanks for your help.

Car Wash Mike

Have you calibrated your temp guage?

Mike

Mahi-Mahi

I just started my XL and it held 210 for a long time and than went up to 275 before I changed anything. Mostly because I was gone golfing.
How many places do you light your charcoal. I would only light one spot. If you light a lot of places or all the carcoal at once it is pretty hard to get it back down. I am not a expert but if you open the egg alot it will go up for awhile.

I would just light one area and only have my bottom open 1/4 of a inch and only thee of the diasy wheel openings partly open. You want to close the diasy wheel as far as you can with out being completely closed off.

civil eggineer

It can take quit awhile to come down in temp when the egg is reheated. Try not letting the temperature get to far ahead of your planned cook temp. To achieve low temps, the bottom should be open about 1/8 inch and the daisy petals open 1/4 way. Remember there is always a lag time between air adjustments and measurable temperature changes.

JPearl3000

No, I haven't. Didn't even know that was something I'd have to do or how to go about doing it....would that make a 75 degree difference, though, in terms of how it's reading?

JPearl3000

I think that was one of the problems...was that it was getting up to 600 or 700 when I first got it started...am I supposed to keep the door and vents regulated when it's first being lit? Does that make it more difficult for the lump charcoal to start getting heated?

Car Wash Mike

Boil water and put needle of the guage in and see what it reads. There is a nut on the back for adjusting. DVD or book may have been instructions.

Mike

JPearl3000

I do only light one spot, but I use a firestarter that's placed in the center. I leave everything fully open until the fire gets going, but by that time the internal temp is already up ot 600. Then I've been closing the vents and doors (almost all the way), and it'll come down to 425-450...then after a while, and when there are fewer coals left, it'll get down to 325 or so and stop dropping.

JPearl3000

Thanks I'll give that a try. Any thoughts on what else might be causing the temp issue I'm having?

Car Wash Mike

From reading the other posts, get up to 275, add plate setter and meat. Temp will eaily drop 25-50 degrees. I think others have given you enough help to get you headed in the direction.

Mike

AZRP

Leave the vents open after lighting and remember a starter cube will take the Egg up to 350 while it is burning. Once the starter cube goes out the temp will fall back below 200. As the temp starts to climb again, when it reaches 250, start shutting down the lower vent and set the daisy on top with the small holes open. My larges run 250 with the bottom door 1/16" to 1/8" open. -RP

UnConundrum

Yes, it does make it more difficult. At the beginning (if you're not using a guru or stoker) you need to pay more attention. You have to get the coals going leaving it wide open. Once it reaches 150/175 you can start adjusting the air flow. Others have given you the guidelines...

Mahi-Mahi

I used my mapp torch this morning and held it on one spot for a minute and than set the vent with only 3/4 inch showing at the bottom and with the diasy wheels only halp open and it took off.

Broc

Whoa, Nelly!

When doing a low-'n-slo cook, don't let the Egg get up to 600F!

I start a "baby fire" in the firebox, then add lump, and control temps from the git-go. Still gotta wait for the stinkies to burn off, but keep that temp down-down-down!

Best to All!

~ Broc

BamaFan

Get a grip on it going up. For low and slow cooks put one starter in the middle and monitor it closely.

JPearl3000

Thank you all for the help.