Egg Lighting Techs

Unknown

Looking for some advice on Building the fire. I have seen the posts on doing a low and slow cook. I have this one down pretty good. When cooking between 300-400 I am having problems getting stable temps. What is the best method to bring egg up to desired temps. How long do you usually let the egg stablize at the temp you want prior to putting food on, cooking direct and how long cooking indirect with a place setter. I read the previous post on controlling temps and I agree the more you mess with it the less likely you will achieve the desire temp. I am just starting to learn to leave dam thing alone and only do minor adjustments.[p]Thanks in advance for any advice.

tach18k

gdube16, I have found with mine that if the dasiy wheel is open to full port and the botton vent is open all the way I can maintain 350 once the temp got to 325 on the rise.

Buster

I too have a problem stabilizing at 200, 225 and 250. I have read two contradictions one saying light, let temperature go to 400 and begin stepping down. I have also read to start stepping down as you reach desired temperature. So, either I have problems stabilizing or the fire goes out. What is the definitive correct method?[p]Buster

tn slagamater

buster, because the ceramic holds heat so well it takes considerable time to cool back toward ambiant temperature. Therefore, you do not want to overshoot your desired temperature. As you approach the desired temp, adjust your vent openings to stabilize. You can adjust from the top or bottom or both. It takes a little practice but it is easy to maintain temp once you get the hang of it. HTH

Unknown

gdube16,
one othe thing I fogot to mention. I am using Weber Starting cubes. So when you light the cube should I keep the egg opens till the cubes burn down. Or close the egg with vents wide open to get fire going. If you close the egg dome when the cubes are first burning you get false dome temps.