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Quick Help Please.... 250 degrees.

Unknown
Unknown
edited November -0001 in EggHead Forum
Trying to smoke my first meal on the BGE - I'm having issues getting below 300 degrees. I've closed off vents (top and bottom). I'm assuming once it get's to my temperature, open them up to sustain 250 degrees. Any other way to get there quicker and how to sustain that heat?
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Comments

  • Austin Smoker
    Austin Smoker Posts: 1,467
    Hopefully, you haven't been above 250 very long as the egg can take some time to cool down all that mass of ceramic. Go ahead and open the bottom vent about an 1/8 of an inch and the top petals (slide closed, just the petals) about 1/2 way. You should get pretty close to 250. At that point, if you're within 20 degrees of target, try adjusting ONLY the top petals. If you're more than 20 off, make SMALL adjustments in the bottom and continue to fine tune with the top. Good luck.

    PS - if you haven't already put in your indirect pieces (placesetter or stone) go ahead and do it now.
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  • Crimsongator
    Crimsongator Posts: 5,797
    If you shut everything down completely, you run the risk of snuffing out the fire. If you have it set up indirect at 300, close the bottom so it is open just about 1/8" and only the petals on the top spinning wheel are open.

    Are these the ribs you were doing, if so go ahead and put them on. They will be OK at 300, they will just be done a bit sooner. The temp may drop a bit when you put the meat on.

    Just be careful opening the egg a lot. This introduces a lot of air and can cause temp spikes.
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  • Unknown
    Unknown
    Yup, it's the Brisket in the JH rub (it's currently on, but with indirect heat using the placesetter). It's currently at 300 degress, so hopefully it will drop as the day moves along.
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  • Crimsongator
    Crimsongator Posts: 5,797
    You should be OK, it may get through the plateau faster, but there are some recipes for hot and fast cook briskets that people swear by. Go ahead an pull it at 190-195 and be sure it rests. If it is a bit tough from fatser cooking through the plateau, that will help a bit.
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  • Crimsongator
    Crimsongator Posts: 5,797
    I meant to say brisket :)
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  • Unknown
    Unknown
    Just pulled the brisket - temp was just over the 195 degree mark, so I figured it was best to pull it (although I was thinking another few hours, but guess not). I wrapped it in foil, and will let it sit for a 2 hours before cutting, etc.

    Thanks again.
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  • Crimsongator
    Crimsongator Posts: 5,797
    They key is to also keep it warm. Either put on a pan in the oven at 170, or wrap the foil in towels and stick in a cooler. Don't forget eat safety either, keep that baby above 150* until you are ready for it later
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  • Unknown
    Unknown
    Just put it in the oven at 170* (wrapped in foil) - Dinner will be at 6pm or so, so I'll take it out in an hour.... I do appreciate the helpful tips / advice (keep them coming :)
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  • Crimsongator
    Crimsongator Posts: 5,797
    just be sure to sclice brisket across the grain. Otherwise you will end up with tough brisket
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