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My proudest BGE moment

flachickflachick Posts: 40
edited March 2012 in EggHead Forum
This afternoon I lit the coals and had them flaming lava hot in about 25 minutes.  Shut the lid, put on the wheel, and almost closed the bottom vents. Within less than a minute the temp was where I wanted it and it has remained steady for the last 30 minutes. I know that for most of you this is old hat.  I've only had my egg 3 1/2 months and it was a miracle.


  • Nice. It sometimes takes me longer to stabilize than to actually cook. I don't let temps get hot enough.

    A muslim, a socialist and an illegal immigrant walk into a bar 

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  • boatbumboatbum Posts: 1,273
    Feels good to start the mastery of temp control - bar none - i think that is the most important thing.   Congrats.
    Cookin in Texas
  • flachickflachick Posts: 40
    Boatbum, that's just it.  The start. And I'm thrilled that I'm getting there. The downside to today's cook is that I didn't pay much attention to the meat. Country style pork loin ribs.  Everything I read said 2 hrs at 275 to reach 150 before adding sauce and going to 160. Mine, apparently, were smaller ribs and reached that temp in about 1 hour -ish. So now dinner is ready and no one is home.
  • stikestike Posts: 15,597

    don't let it get lava hot and then try to come back down.  sneal up on rtemps.  the egg can take forever to retreat from high temps
    ed egli avea del cul fatto trombetta -Dante
  • flachickflachick Posts: 40
    Stike...I know! That's why I said today was a miracle. I caught the temp on the way up, Somehow, I stopped it and stabilized it at 275. Lucky lucky me.  I've spent many of my egg moments retreating from a high temp.
    Am I wrong to get the coals glowing  before I close the lid and come to temp with the daisy wheel and bottom vents?

  • stikestike Posts: 15,597
    you aren't wrong if it works for you.  i light the egg, make sure the firestarter stuff (in my case, paper napkin with a light drizzle of oil, twisted) is fully involved, and then shut the lid and set the vents.  no sense letting it get above your desired temp.
    ed egli avea del cul fatto trombetta -Dante
  • flachickflachick Posts: 40
    edited March 2012
    Stike, you make it sound so easy. I'll get there, even if it takes me 13,657 more posts. Thanks.

  • stikestike Posts: 15,597
    think of it like this... you know that wide open is 700 or so.  and almost closed is low and slow.

    so just set it halfway and when you come back out after messing with the food, it'll be around 350-400.  once the fire is lit 9the was starters have burned off completely, if you use those), you can just set the vents for 250 if you want it.  it will stop when it gets there, or at least be close
    ed egli avea del cul fatto trombetta -Dante
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