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New Egger here - first cook - Ribs - need help
Comments
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You need to fill the lump at least above the round vent holes in the fire box, better to go to the top of the fire box.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Ok -I will add more lump. Thanks for the quick reply!
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Welcome to the cult-the Kool-Aid is quite good . First-when adding anything cold to the BGE the dome temperature will initially drop-platesetter, pizza stone-cold hunk of food. Thats' normal-the temperature will return to where it was before the addition if the temperature was stable before the add. Don't know in your case.
With regard to the temperature not responding to increased air-flow (this is an air-flow driven cooker) if you only put in a small amount of lump you are likely running out of fuel. Within reason you cannot add too much lump as the air drives the temperature if you have fuel to burn.
Most conversations here regarding handfuls of anything refer to chips for smoke wood so that may be what you recall.
Here's a great info site that covers a lot of good basic material-
http://www.nakedwhiz.com/ceramic.htm . Enjoy the journey.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Adding more lump did indeed fix the problem. Got the temp back up to 275 and into hour three of the cook. Thanks all!
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TorontoBBQer said:Adding more lump did indeed fix the problem. Got the temp back up to 275 and into hour three of the cook. Thanks all!Keepin' It Weird in The ATX FBTX
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Congrats and good luck! My 2 cents: I would agree with filling the fire box up with lump. Also, I wouldn't be discouraged if your temp settles a little low for ribs. I personally shoot for 225 degrees, but I think you would be just fine between 225-275.
Would love to see pics when you are done! -
A twenty degree drop is ok...fill it, set it and have a beer...for a five hour cook...a 12 pack will do.Maybe.Green egg, dead animal and alcohol. The "Boro".. TN
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Thanks all for the tips. Into the last phase of the cook now. I will post some pics after dinner!-- Josh
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