Regulating temp

Justin

Hey all,[p]Looking for some feedback on this one for low temp cooking.[p]I normally fill the BGE with lump to the middle of the fire ring and fire up a few spots with MAAP gas and close lid, leave vents wide open until it really gets going (I let it climb up to about 600 F) with the idea of making sure the fire is "established" and then shut bottom vent to a bit less that 1/2" and tope daisy more closed than open. Because it heats from 300 to 600 relativedly quickly, it cools back down pretty quickly too, about 225... However, I see that after I get food on, and think things are settled that the temp can shift 25 degrees or so hotter or colder after I am away for an hour or so.[p]I am trying to figure out a way to have consistent over long time (i.e. not going out). I'm also curious to know if there is a way to have the BGE's temp "normalize" faster than I am. Maybe a small fire on top, then leave things more open? What temp should I reach to ensure that the fire won't go out? [p]Some ideas?[p]Thanks[p]Justin

JSlot

Justin,[p]Sounds to me like you are getting your fire too hot to begin with. The Egg can be a bugger to get the temp reduced and keep it steady. When I'm cooking at lower temps, I always start my fire and when the temp reaches ~50° below my target, I close up the vents to their "normal" position at the target temp. Once around the target temp, you should be able to make fine adjustments on the vents with no problem. FYI, I start my charcoal in the middle, one spot, on the top. If you really want to get technical, go see Elder Ward's fire starting method. I believe it's in his pulled pork recipe.[p]Jim

CR

Justin, from the method you describe I think that the rise in temp you see is just the effect of the ceramic mass finally getting to temp. That's why when doing low & slo cooks you should monitor the temps for 1-2 hrs to be sure that it has stabilized.