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Trouble getting my temperature down to 225

HawgFan1979
HawgFan1979 Posts: 2
edited November -0001 in EggHead Forum
I'm doing some ribs right now and I am having trouble getting down to 225. Any ideas on what could be the cause. I'm using the plate setter and have the dampers all but closed off. Any suggestions for the new guy?
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Comments

  • RRP
    RRP Posts: 26,453
    225 is kinda low for ribs 240 to 250 is better. Key to a low temp is not letting it get away from you to start with - but that sounds like I'm lecturing. What works for me to tame a hot egg is to soak some wood chips in hot water for 5 minutes or so and then spread them over the hot part of your burning lump - works for me anyway!
    Re-gasketing the USA one yard at a time 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    How high is the temp? If it is 250-275 then I wouldn't worry about it too much...just roll with it. If you have the vents just cracked it will come down eventually.

    You may also want to check your dome thermometer in boiling water. Not sure if you want to pull it out while you are cooking (if you have the clip thing on the back).

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Interesting solution, thanks.

    Kent
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  • Hiites
    Hiites Posts: 26
    As stated before, once the temp gets too high, it's hard to bring down because all of the ceramic material is acting as a thermal mass and is giving off heat, keeping the temp up. A method that I have used is to spritz the outside of the egg with water and as it evaporates, it draws the heat out of the ceramic. It's not a quick process but it does work. I wouldn't do it with ice cold water for fear of breaking the ceramic but just normal tap water temp doesnt cause any problems. That might not be the case if the dome temp was up around 600* but no issues at the 225*-250* range.
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  • gdenby
    gdenby Posts: 6,239
    I did some tests last week.

    If you overshoot the desired temperature, usually the heat should come down pretty quickly if you catch the temperature after a few minutes, and only a small amount of lump is burning. However, if most of the lump across the top is burning, even with the vent shut down, the heat will stay up. It may even increase. I lit as much of the top of a full load of lump with a weed burner. I shut the vents to where I usually do at 215 to stop around 250. The heat went to 300, and stayed there for half an hour, even with the vents completely shut down.

    So, if you had a large area of lump going, it will take some time to cool.
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  • HawgFan1979
    HawgFan1979 Posts: 2
    thanks for all the tips guys. I eventually got it cooled down to ~250. Ribs are falling off the bones, so I'm not going to complain. The only trouble with putting the wet chips down is when the plate setter is in and you have ribs on, it's hard to get in there. Any tips for moving the plate setter once it gets hot?
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  • RRP
    RRP Posts: 26,453
    gloves
    Re-gasketing the USA one yard at a time 
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  • mnwalleye
    mnwalleye Posts: 226
    I use a good set of welding gloves for moving stuff in and out of my egg.
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  • Rafter R
    Rafter R Posts: 120
    RRP, you are wise beyond your years. I hope to study at your feet one day!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    +1

    ...a good set of BBQ gloves/welding gloves is really nice thing to have!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    A word of caution when using gloves... be quick about it. Have a nearby place picked out so you can set the platesetter or grid down quickly. I found out the hard way when I removed a CI skillet full of deep dish pizza and tried to bring it in to the kitchen. Welders gloves AND a potholder - still dropped the skillet halfway to the kitchen! On carpet no less. And it was "only" 350°. I am such a wuss. :laugh:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    +1 on the "you still have to be careful even when wearing gloves" :P.

    Especially with CI! I did the same thing, except we had recently put in hardwood floors and d@mn if I was gonna drop it. My hand took the damage.

    My old gasser makes a great landing pad for hot plate setters and CI skillets.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • srq2625
    srq2625 Posts: 262
    I use something very similar to the Trudeau Stay Cool Silicone Pinch Holders
    411psKq6FkL._SL500_AA300_.jpg

    that I found last year at Bed, Bath and Beyond.

    Of course, one needs to take care about how and when to insert the hand into the Egg, but I've not been burned yet. And, they've held up well to holding a 400°F plate setter for 30 seconds or so.

    One clue - figure out where you are going to put the plate setter BEFORE you open the Egg to remove it. :)
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  • Frobozz
    Frobozz Posts: 98
    I use *two* sets of gloves -- neoprene gloves over my hands, then welder's gloves over the neoprene gloves. I've pulled cast-iron grates out of direct fires with this arrangement. Also, once you've set 'em up once like this, you can usually pull your hands out and just leave the double-gloves in place -- so it only takes a tiny bit longer to put these on, after the first time, than it does for a regular set of single gloves.
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  • jball
    jball Posts: 63
    I had trouble maintaining a temp below 300 until I tried shading the BGE. It was dang near 100 deg. just from sitting in the hot Texas sun (before I lit it).
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