Settings for Keeping Temperature Under 225 Degrees

Unknown

I have a large BGE and I'm having a problem keeping the temperature under 225 degrees for long slow cooks. It seems to want to stay at about 235 or so and won't go under that unless I begin the smother process. I'm using genuine BGE lump charcoal and the BGE daisy wheel top.[p]Could someone please suggest some top and bottom vent settings for an adjustment free cook at 170 to 200? [p]I don't know what I'm doing wrong.[p]Thanks

Shelby

Clem,
I've never attempted anything below 200. I've had my egg 2+ years and most of the more experienced guys will tell you maintaining under 200 is very difficult.
Just curious, what are you attempting to cook at those temps?

Smokin' Todd

Clem,
The only time I have ever used the large were at Eggfests, but what I do to is when I light the lump with a starter on top of the pile, not under the bottom grate, I keep the dome closed and the bottom vent about one 1/4 open. That method worked 2 weeks ago with a brand new egg.
I acually wanted to achieve 300. As the lump was being lit I followed the above process and when I wanted to achieve 300 i opened the bottom vent all the way and took some time to achieve 300. I guess windage played an important role as well, so make sure there isnt a swift breeze when lighting.[/b]

Mac in NC

Clem, If you are attempting those temps. for a low and slow cook, it's not needed. A temp. of 235-250 is ideal for pulled pork. I asked a similiar question a few months back. The "pros" told me that a higher temp. was required since you are shooting for an internal temp. of 190. I took their word for it and have used this temp. range ever since with excellent results. Mac

BBQBluesStringer

Clem,
Not really difficult at all. Start your fire on the top of the pile of lump (I use a parifin/sawdust/dirt starter cube right in the center) and immediately close down your vents. I leave 1/4 inch open on the bottom, and set the daisy-wheel at maybe 1/3 open. You have to sneak up on these low temperatures. Once I get over 225, I have never been able to go back without smothering the fire, but if you never get there it seems to work okay. I just did some deviled eggs where I smoked them at 180-190 for an hour and a half. I did a pork shoulder a couple weeks ago where I kept it at 200 all day. I had to open vents and get the egg up to 225 to reach a 190F internal temperature.

stike

BBQBluesStringer,
I had no issues as well at 200. I wanted to do some ribs high up in the dome on an extender and rib-rack, so that i could truly do a lo-and-slo at 200 instead of adding 25 degrees or so for the difference between grill level and dome. ...don't ask why. It just felt 'truer' seeing 200 rather than 225-250 on my therm.[p]Anyway.
I start the fire with a small 'match-stick' broken into 3 pieces. they burn away farily quickly, and I can get a handle on the low temp before it 'sails' to 300 or more.[p]My settings are pretty narrow. The lower vent is so close to shut that looking straight on you can't see the hole in the ceramic. looking from the side, you can maybe see an eigth of an inch of the hole, and that much is actually overlapped by the metal edge a bit. I have the sliding portion of the daisy wheel shut completely, and the spinning portion opened so that only about a third of each petal-shaped hole is open. Maybe less, even.[p]That's it.[p]I've really impressed the wife with my new-found skill at starting a fire, then go back in five minutes when the starter bit have burned away and setting the vents for whatever the desired temp and walking away. Invariably, coming back in ten or fifteen minutes, I find the BGE thermometer coasting at the desired temp.[p]My neighbor, however, thinks i'm psychotic. He sees Stike pop out the back door, squint at the dial, and then tap a finger at the top and bottom of his strange green object, and go back inside...[p]Fool doan 'no nuthin, do he?
...all he knows is there's so good smelling stuff comin out of stike's backyard.

mad max beyond eggdome

Clem,
i haven't had any trouble staying right at 225 or so for a long cook. . .don't know who said it, but i got it here. .. i lay in a good load of lump.. .use my mapp torch to light it on one edge (rather than the middle). . .once i know its lit and going, i shut the bottom damper to about the width of a credit card. ..use the daisy wheel to control from there. ..basically, set it and forget it. .. the fire will slowly work its way around the lump. . .[p]but i agree with the others, i have found the for low and slo, it is actually better in ranges closer to 250. ..[p]good luck[p]max

Unknown

Shelby,[p]I was going to try pulled pork or a tri-tip. I was going by what I was reading about slow cooking. When I first got the egg, I was able to keep it around 200. I can't remember how I did it.[p]The consensus here seems to be to cook at around 225 anyway, and I have no problems keeping that temp. I will try lighting the mound from the top.[p]Thanks!

Unknown

BBQBluesStringer,[p]About smothering...[p]I'm wondering if this is why I seem to be getting a "burnt house" smell on the meat. Is it the smoke that is coming from the smoldering lump charcoal that might be doing this?[p]I live in L.A. and it's kind of difficult to find good smoked meat so I don't have a lot to compare it to.[p]My wife says the tri-tips I do are really good, but I feel that having smoked it with apple, oak or mesquite wood, it should smell something like the wood when it's burning, not burnt wood.[p]