heat control

Unknown

I'm having a problem in controlling the initial tempature of my egg? Any suggestions

jwitheld

CHUCK BROWN,
Ususally patience is a problem, heating the grill dosent take long. cooling it off however takes time. To cool shut the vents for a bit then open the upper vent all the way count to 10 then open the lid for a second then repeat.
Get in a hurry and forget to count you become a member of the hairless arm club!

Redpig

CHUCK BROWN,
I would suggest that when you fire up your egg:1: stir old lump and check bottom of firebox to make sure it's not too full. 2: Add fresh lump (I do it by hand ) to just below top of firebox. 3: Use BGE wax blocks and place one in center of lump. Leave dome open until it burns off and lump is started. 4: close dome and watch temp. When temp reaches within 25-50 degrees of your desired cooking temp, place daisy wheel on dome and close your bottom damper to about 1/2 inch and your daisy wheel closed except for the daisy petal portion (leave open). This should get you in the 250-300 range after about 10 minutes or so. Once you get it stabilized put your meat on and monitor to get your temp stabilized. Get yourself a remote thermometer (Maverick) so you can go inside and monitor temp easily. This is waht I do. Others may do different. I learned most of my methods from the folks on this forum. Hope this helps.