Egging Dilemma

Mark Backer

I have two 8 pound butts that are thawed and ready to go and kind of need to be done today. Do you think there's any chance to Trex two NY strips around seven and have the egg cool enough to clean, reload, and start a lo and slo by about 10? [p]I say 10 because we are going to a concert (drivin' and cryin' and shawn mullins) tomorrow night about six, and I'd like the butts done and off in time for that. [p]Thanks ever-body!

yaB

Mark,
My guess is that it could be a stretch for the fire to be fully extinguished three hours after a TRex. The Egg may be cooled down enough to load up new charcoal on top of the old (depending on your heat tolerance), but getting in there and moving the TRex embers around, adding fresh charcoal and cleaning out the ashes before things start roaring again could be a challenge. [p]Do you have any CO2 available? If you flood the egg with carbon dioxide after your steaks are done, it would help to quell the fire quicker than letting it die out naturally. My guess is that a couple-three good shots of CO2 through the top vent during the three-hour wait would probably do the trick.[p]Whatever you do, be sure to "burp" when you go back to get ready for the butts. You don't want a flashback if things are still hot, and you don't want to be sticking your head into a cloud of CO2 while you're re-arranging the charcoal.[p]Let us know how things work out.[p]Bob

Smoked Signals

Mark Backer,
Heres what I would do for a quick cool down. Shut down the egg as normal and eat dinner like everything is normal (don't let the egg know what your are planning). Right after enjoying a cold beer and juicy steaks, I would run back outside and remove all the lump from the egg. Don't forget to burp your egg ... flashback and all that. Two words ... welders gloves or small shovel (take your pick). Put the hot lump in a metal bucket or something similar ... let it burn out or cover it too keep the lump for later.[p]Keep the egg open for an hour or so. Load in new lump and start your low an' slow fire. I would imagine you could cool off even a 700 degree egg in 90 minutes with no lump and the top open. [p]I haven't tried this ... but I would think it would work.

Mark Backer

yaB,[p]One thing I have done in the past is use tongs and a little grill shovel and literally pick the hot coal remnants out and drop them in a bucket of water. Then, when all the coals are out, I can sweep the stuff out. [p]I will have to look into the CO2 option for future events though. I like to cook all weekend with this thing, and lo and slo's take up a lot of time...obviously. [p]Maybe it's time for a medium...[p](shouting up the stairs) Honey!!! Can I talk to you for a minute, sweetheart?

yaB

Mark,
Another thought - If you've got a Guru, you might want to try the trick of cooking your butts at 300 degrees, and let the Guru do the work of ramping the fire down as the meat temp closes in on "the zone". [p]I haven't tried this myself, but it's supposed to give finished product results that are identical with those from a lower cooking temp, while saving time and potentially some fuel.[p]Although you'd have to stay up later (or get up a lot earlier) to get the butts on, this trick could give you some extra margin to get the Egg cooled down after the steaks.[p]Or, you could just do the steaks in your oven's broiler. (Just kidding.) [p]Bob

fishlessman

Mark Backer,
when you trex the steaks, only use a small amount of lump. lower the grill onto the firebox, not on the fire ring, to get the grill closer to the fire. then you could ether snuff the fire or just open the vents and let it burn out.

yaB

Mark,
When I was doing a lot of homebrewing, I'd get my CO2 cylinders refilled at a local welding supply shop. These are also good places to buy a cylinder and regulator, with prices that are (in my experience) quite a bit cheaper than brewing or medical supply places. A 25 pound cylinder is a good size, being both portable and more economical to refill when compared to smaller ones.[p]Bob

Mark Backer

fishlessman,[p]Now that sounds like a plan. I think I am gonna try that one, and if it goes poorly, I will take my bucket and gloves and go to work...

BluesnBBQ

Mark Backer,[p]Why do you need to clean and reload it? Just let it cool some (with the daisy and bottom vent slightly open). When it reaches your target temp, add some more lump, whatever wood you prefer, let that smoke some and add your meat.[p]The only time I clean and reload is when the ash on the bottom starts to get really thick - maybe once a month.

Mark Backer

BluesnBBQ,[p]cuz I've had my last two low and slows go out due to poor firebuilding technique and I want to do it right. [p]I want the fire to live!!!!