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Trouble maintaining Temp under 300

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Bullhalsey
Bullhalsey Posts: 108
edited September 2011 in EggHead Forum
Hey guys, I've had my Large BGE for about 3months now.  I love it, but when I do a pork butt, on a slow cook for 15 hrs or so, I set it at night before I go to bed and let it go all night.  I check it a few times, but then come morning, the fire has usually gone out.  Can you think of anything I could be doing wrong?  The firebox is full of charcoal, burning nicely, the draft door is set about a 1/4 inch open, the daisy wheel just slightly open.  Seems like anything under 300 degrees has been difficult to hold temp..  Thanks.
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  • 4Runner
    4Runner Posts: 2,948
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    I'm sure others will chime in. I added a Stoker to my inventory so my temps are near perfection. This is an option for you. However, plenty. Of folks do just fine without being wind-aided. .
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Austex_Egger
    Austex_Egger Posts: 153
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    What kind of lump are you using?  For long low and slows I always clean out the firebox,  put some larger pieces of lump in first and then basically poor in the rest. I usually fill it to close to the top of the fire ring. My draft door is open only a slit (1/8" at best) and the daisy wheel only open a slit.  Been able to hold 250 for up to about 20 hours.

    Is your fire going out with a lot of unburnt lump left?
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  • 4Runner
    4Runner Posts: 2,948
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    Almost Tweev. You just need to add a comment insulting my cooking abilities because I have to resort to technology to go low n slow. :)
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Bullhalsey
    Bullhalsey Posts: 108
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    What kind of lump are you using?  For long low and slows I always clean out the firebox,  put some larger pieces of lump in first and then basically poor in the rest. I usually fill it to close to the top of the fire ring. My draft door is open only a slit (1/8" at best) and the daisy wheel only open a slit.  Been able to hold 250 for up to about 20 hours.

    Is your fire going out with a lot of unburnt lump left?
    I'm using the BGE Lump.  There was quite a bit of unburnt Lump left, yes.  Can't figure it out.
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  • 4Runner
    4Runner Posts: 2,948
    edited September 2011
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    Got it Tweev

    Most likely the holes in your fire grate are becoming clogged enough to hinder airflow to the point of losing your fire.  You need to try and get the larger pieces on the bottom.  Make sure you are stable at 250.  You do have the DFMT slightly open as well, right?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • LDD
    LDD Posts: 1,225
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    like 4runner said, check that your holes are not clogged. I personally haven't had issues with smaller pieces of coal in the bottom, but I know it has been an issue for some. Might be worth a shot.

    also check that your thermometer is calibrated.
    context is important :)
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  • Spoon
    Spoon Posts: 328
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    Make sure your fire is lit in a few areas. For low and slows I fill my firebox like 4Runner said and then light about 1/3 of a chimney of lump till it's red hot and dump it on top and spread it around then add a wood chunk or two to the top. It gives me a a good even fire. I got my method from The Naked Whiz click there and check it out.

    I only do that for low and slows, the rest of the time I use my MAPP torch.
    "Pork so tender you can pull it with a spoon." ~Spoon
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  • Flashback Bob
    Flashback Bob Posts: 519
    edited September 2011
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    I always like to go simple.  for overnights, the simplest way for me is to use a remote thermometer like the Maverick.

    1) start by cleaning out the Egg and then reloading with fresh lump-biggest pieces on bottom and pile it to enable airflow (keep the small stuff out). whether your issue is hitting high temps or holding low ones, it always comes down to maintaining airflow!

    2)  start your cook but before you go to bed, check on the temp and poke thru holes in the grate with a wiggle rod.

    3) get up during the night and check the remote thermometer, if your fire is going out (or went out) you'll see it and have time to save it. If your fire is failing, go out and open the vents and poke the grate holes with the wiggle rod.  usually a little patience and a little wiggle rod work is all it takes to get fire going again. when your fire starts up again, set your vents to the desired setting and go back to bed.

    4) when you wake up in the morning, repeat step 3.

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