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Trouble getting 200 - 250 degrees

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ThighMaster
ThighMaster Posts: 5
edited November -1 in EggHead Forum
I've got an XL and love ribs, but have had a very hard time getting (and keeping) between 200 and 250 degrees. Can't figure out what I'm doing wrong. I've got the top and bottom vents practically closed (about 1/4 inch gap on bottom and roughly 1/8 on the top) and I just can't get it below 300. Should I close these even more? Do I need to use less lump? Should I approach the temp from above or below? Thanks for any advice!
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  • Semolina Pilchard
    Semolina Pilchard Posts: 768
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    I have a large, so it may be apples and oranges, but I think a 1/4 inch on the bottom vent is too wide. For 250 I have the bottom open only the width of a credit card, and the holes on the daisy wheel about 1/3 open. Approach temps from below, once an egg gets above the desired temp it takes a long time to cool down.
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  • Michael B
    Michael B Posts: 986
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    Your bottom vent is far too open. Think, just barely wide enough to slide a dime through the slot, and you'll be getting close.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    No XL experience here. As stated above those settings will put me at 250°-275° dome & steady.

    On the large going down to 200° can be a bit tough to hold. I can do it with a DigiQ2 or Stoker.

    I have held 225° without either controler but I kept an eye on it.

    On the XL you have a huge fire grid I am not sure how that affects the low side of cooking.

    You will have some XL users jump in.

    GG
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