Walk me through this, please.

Unknown · October 2005

As I mentioned in a post on Thursday, we had a terrible time keeping the temperature stabilized, much to the chagrin of a guest, so dinner was an hour later than planned. Received some suggestions as to what the problems may be, all of which I think were correct. Fixed them tonight (sifted the ashes out of the firebox, cleaned out the ash box, and I think those were the culprits). Question is - do I make sure the temperature is completely stabilized before putting the meat on? Tonight it's a 5# turkey breast. I realize the temperature is going to take a dip when I open the lid to put the meat on, but will it have to be readjusted once the meat is in the Egg, or will it come back to the same temperature? I've had to do some tweaking tonight after putting the meat on, but it didn't take long to get it to readjust, and then stabilize. Several times. <grins> (Better go check it!)(Did. It's perfect.) [p]Next question...do you start timing (don't have a remote thermometer - yet) when you put the meat in the Egg, or after the temperature has been stabilized? I ask, because I know people who think "it" must be done (whether "it" is beef or poultry) if it's been cooking the required amount of time given in the recipe. [p]This sounds muddled, but hope you all can decipher it.[p]Thanks!

Bobby-Q · October 2005

MidMag7,
If you have the temperature truly stabilized it will adjust back to that temperature soon after the lid is opened or cold meat is added. To be sure you can give the egg about 30 minutes to an hour at the same temp for it to stabilize completely (the longer it is held at temp, the more sure you can be).[p]You should only use time as a VERY loose method of when to check the temp on the meat. Meat is done when it reaches a certain internal temperature not when it has spent x number of minutes in the heat. If you don't have a thermometer for checking the meat temp you should get one as soon as you can.

Sundown · October 2005

Bobby-Q,
Very well said. Learning to adjust and stabailize the temp is too often over looked in the beginning. "Back in the old days" that seems to me was one of the first things the "old timers" explained to us . . . or at least that's when I came aboard. The discussions threads went on for days on the subject. So, I was fortunate to learn how to adjust and stabalize the Egg temp early on. Ever since then it's been a breeze.

fishlessman · October 2005

MidMag7,
once your oven is warmed and you put a roast in there, do you turn the oven heat up, of course not, your egg is an oven. once stabilized for a half hour or so, trust it. get yourself a remote thermometer for meat temps and dont look at your watch for a few cooks. meat is juiciest when cooked to correct temps, not times. i lost my pocket watch about a year ago and when cooking outside i can only estimate times in 15 minute intervals and by the hour when the grandfather clock gongs.

Walk me through this, please.

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