Lo and slo problems

stike · February 2003

Have never had problem before keeping the egg to temp, but today it's driving me crazy.[p]I loaded the lump to do a 5 to 6 hour baby back rib fest, but even with the daisy wheel totally shut, and now even the VENT shut, the temps still climb to 350, threatening 375 even.[p]What's going on?[p]I have 3 good sized chunks of maple in there, to smoke the ribs for an hour or so, otherwise, it's all normal. I'm doing them indirect, by the way, with bricks on a grate over the fire ring...[p]I really don't want ribs in an hour, you know?[p]stike
ps. call me crazy, but someday i think the saints are going to win it all in the Superbowl, probably against the colts. something nutty, too, like a two touchdown spread. just sayin'

stike · February 2003

...shooting for 250 degrees, by the way.

Mac in NC · February 2003

stike, Just take those ribs off the grill til temps. come down to operating level. The lump must have gotten too much heat prior to you shutting down the vents. Give it 30 or so minutes and all will be good.
I like to put my babybacks on as soon as the Weber cubes burn out. I slowly let the temp. climb and shut the damper down to 1/4" when temp. is reached.
Got to love those ribs!!! I'll put mine on today at 2 pm for a 7 pm dinner. Enjoy!!
John

Tim M · February 2003

stike,[p]Sounds like a air leak somewhere. [p]Even at 350 indirect - they won't be done in an hour. Maybe in 3 though. Check the seal around the gasket, I don't think it could be anything else unless the ceramic just got too hot and closing the vents will bring it down in time. Don't close the bottom vent all the way shut or your fire will go out and need a re-lite.[p]Tell the family diner will be early. I am eating ribs off the Egg tonight too.[p]Tim

Mike in MN · February 2003

stike,
A couple hours later....How's it going? Did the temps drop like they should've?[p]Have you checked the calibration of the thermometer lately? My stock thermometer is horrendous. It goes wacky after every high temp firing...in fact it's reading about 50° high right now.[p]My starting method is similar to Mac in NC's. I use an electric starter for 6-8 minutes (remove it)and then add wood chips, the grill, and the meat. Open the bottom vent all the way, and regulate temp/rate of rise with the top vent. I like to take about a half hour to get to my desired cooking temp....this causes lots of smoke in the beginning...when that meat is just sucking it all in![p]Mike in MN

stike · February 2003

sorry it took so long to get back to you guys...
the wife was at a baby shower and left me with the two-year old![p]Mac, i think i should have taken the ribs off and let it come down to temp before putting them on. They turned out incredible anyway, but really messed with my head. they were on for an hour at around 375. after that, it was a real nit-picking episode as i kept trying to nudge it with 5 degrees of 250, which i know i don't have to worry about but still did. shoulda just had a beer.[p]I realised too that all my efforts at temp control were related to STOPPING the temp as it rose and holding it, rather than trying to get it back down.[p]I kept tweaking the vent until it was basically SHUT as was the daisy wheel.[p]Man am i an idiot. i basically shut the thing down is what i did, and so it dropped below 250 and i had to reignite.[p]What happened was that i started it, and the little guy (two-yearold) got my attention. As the cubes burnt out, and the lump got going, the egg sailed pased 250.[p]Gotta tell you tho, if that's the worst three slabs of ribs i ever do, i'll be ecstatic.[p]gotta love the egg.[p]

stike · February 2003

Tim M,
the gasket is wet from the rain we've been having, and is nice and tight. The problem was inattention during lighting, as i let it sail past my target of 250 and had to wrestle the sucker back a hunnerd and fifty degrees.[p]lemm just say, none ofthe people CONSUMING the rins had any clue i was so woried about temps and times, as they dee-frikkin-voured them babybacks.[p]man o man.
they are the best 'worst' ribs i ever cooked

stike · February 2003

Mike in MN,
i checked the calibration the night before actually, and it was dead-on.[p]i guess i am thinking that i should be able to hold my desired temp within the 15 minutes after lighting, and that's probably just too goofy an expectation.[p]it DID smoke like a banshee ( i had thrown 3 split chunks of hardwood on the coals), and i am glad it smoked as much as it did. it smoked much more at 375 than when i DID get it to the desired 250, and i prefer it smokier.[p]i always try to regulate by using the vent and daisy wheel together. i'll try using the daisy wheel next time only and see how i do. [p]i had them on from 9:30 am til about 4:30, and regardless of the 'trouble' i had, they were still incredible....[p]thanks for your help.
stike

Banker John · February 2003

stike,
I can totally relate to your temp issues. It took me several (10+) cooks to get a feel for it. When stabilized at 250, look at the opening at the bottom and top (mine is about 1/4" at bottom and daisy wheel at half way). Remember this setting.[p]THe next time when lighting, allow 45-60 minutes to stabilize. Light the egg as usual (i use MAPP gas) and set the vents immediately. It takes a while longer, but then again, I'm not overshooting anymore either.[p]After reading this forum, I have come to the conclusion there is no right or wrong way to light or stabilize. Just find your happy medium and work it to your advantage![p]Banker John

Unknown · February 2003

stike,[p]Glad the ribs turned out well. You'll have to teach me your method one of these days...[p]skwerl

stike · February 2003

Banker John,
I had been trying to figure out the best way to get to temp.
One thought was that i would let all the lump get going and then control the vents and daisy so that it would burn at a steady rate.[p]A few times before i had started the egg, and just after the coals got going, i'd spin the damper down a bit and work the vent right as the thermometer came up on my target temp.[p]That always seemed to work, but i was thinking that not all the lump was lit, and that as it progressed (if it were a long cook), more lump would start to burn later on and the temp might rise. [p]This time i was sort of thinking i would try letting all the lump get involved (so not to have cold-spots) and see if i could bring the temp down to target range.[p]What i basically figgered out is it's a lot easier to RAISE a temp up to target than to drag it back down.[p]stike

jwitheld · February 2003

stike,
sounds like a job for pittminder

Lo and slo problems

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