temperature regulation

Eric

Just did my first grilling with a large BGE. Just for fun I was trying to get the temperature down to 200 - 250, but couldnt seem to do it even though the vents were practically closed. How does one get these "low temps" to smoke a brisket or turkey? Or do you use higher temps?

Steve-B

eric,
What temp were you coming down from? [p]To be able to acheive a low temp you must sneak up on it from below. It you have a 300°+ fire and try to get 220-240° and hold it is almost impossiable without waiting hours. [p]Could someone post Spins aproximate vent settings. I cannot seem to find it right now.[p]Steve-B

The Naked Whiz

eric,
When you do low and slow, you have to approach your target temperature from below. If you allow the ceramic shell of the egg to heat up, it will take a long long time for the temperature drop because you now have the hot ceramic contributing to the heat in the Egg.[p]TNW

Joder

eric,
I'm a relatively new egger and had same problem. I seem to have mastered it. I learned by searching the forum far and wide. Tim M has a website that is very helpful: [p]http://www.tm52.com/bge/[p]Baically, you sneak up on it. Start shutting vents 50 degrees below your target. Shut the top daisy to almost closed. I have found no rules for the setting because it seems to vary. I think a new bag of charcoal that has been stored indoors burns hotter than one that's been outside absorbing humidity. The bottom vent opening varies from 1/4" to 2" to get the temp at 200-230. It just depends. Wind in the vent will cause it to rise faster.[p]
You should stack the charcoal as recommened by Elder Ward for long low and slow cooks.