Tempature

AR_Pork_Producer · February 2014

I've had a problem the last couple of cooks with temperature. This was with burgers and chopped sirloin. I had my grill stabilized at 450 for around 30 minutes or so before adding the meat. I let it go 12 minutes or so before flipping. Temp remains pretty constant. But the last 5 minutes or so on this side the temp has been jumping up 50 degrees or so and getting the meat to brown. This is bad if you walk away for a few minutes, Is this normal? I would think after holding temp constant that long it wouldn't change. Looks like I've still got a lot to learn.

gdenby · February 2014

Whenever the dome is opened, the fire size increases. In a low and slow cook, many folks will first see the temp drop after opening the dome, then see it rise beyond where it was before settling back to where it was before dome opening.

At a higher temp, with a 30 minute pre-heat, the Egg ceramics have lots of heat in them. When the dome opens, the fire grabs lots of oxygen, and so when the dome closes, the heat from the ceramics is added to the burst from the lump.

You can lessen the rise by working as quickly as possible w. the dome open.

Also, if you are grilling direct, realize that the temperature at the dome is considerably cooler than down near the fire. In a direct cook, the food is mostly heated by the IR rays coming from the lump. The intensity of those drops off pretty rapidly, so the bottom of the food at the raised grill level is getting significantly more heat than what the dome temp reads.

Because of this, if you put the grill on the lower level, or even remove the fire ring and have the grill just above the lump, things like burgers can be cooked with a dome as low as 350. Its just awkward flipping them when they are that far down into the Egg base.

jhl192 · February 2014

When direct cooking always use a thermapen. That will ensure that you pull the meat when it is at the "doneness" you desire.

BigGreenCraigdotcom · February 2014

Work fast when your dome is open. You see how fast the temperature rises when you have your vents wide open, same principle with your dome open. Any sudden influx of oxygen will cause your fire to burn hotter.

Possible solution: Maybe you have less hot areas on the grill? When you flip, try moving them to a cooler zone.

RiverRatSkier · February 2014

Is your daisy wheel moving when you open the lid?

How long do you have the lid open for?

AR_Pork_Producer · February 2014

The daisy wheel isn't moving. This is at a raised direct level. I'm opening just long enough to turn the food. After I turned the sirloins the temp went back to where I had it stabilized for like 10 minutes, then it jumped up 50 or so degrees the last 5 minutes. Maybe I didn't have it as stabilized as I though I did and it finally raised to it final temperature. I'll learn to stick closer until I get things down better.

AD18 · February 2014

Couple of other things I can suggest. One is your thermometer working properly? I have heard of them sticking occasionally. Maybe closing the lid jarred it loose so to speak. I never trust my Egg dome thermometer 100%. Were you using all fresh charcoal? I have had temps move around quite a bit as it uses the older, partially used charcoal from prior cooks. Unused charcoal burns hotter in my experience.

AR_Pork_Producer · March 2014

IT was a mixture of fresh and old. The fresh being on top. Does anyone mix their lump when adding fresh?

AD18 · March 2014

I find the fire heads for the bottom of the fire box a lot of times. I've seen where as soon as the fresh stuff on the top started to fall down or when the new stuff finally started to burn the temp started to get higher. I always stir things up prior to lighting now. Having said that most of this was experienced during low and slow smoking over a longer time frame. It may have a similar effect if you are grilling, but I suspect your fire would be bigger and more intense in the first place. Have a look next time and see what you see charcoal wise. I agree the spike in air getting to the fire when the lid was opened played a significant role in the temp rising, but it seems like a significant jump none the less. Thus I would keep a close eye on the thermometer being funky. I find grilling on the egg a very difficult task sometimes where you have to trust your eyes a lot more.......and confirm with thermapen:)

BigGreenCraigdotcom · March 2014

AD18 said:

Couple of other things I can suggest. One is your thermometer working properly? I have heard of them sticking occasionally. Maybe closing the lid jarred it loose so to speak. I never trust my Egg dome thermometer 100%. Were you using all fresh charcoal? I have had temps move around quite a bit as it uses the older, partially used charcoal from prior cooks. Unused charcoal burns hotter in my experience.

My thermometer was WAY off. Try calibrating it. Remove it from the Egg's Dome. Boiling water should read 212 degrees. If it's off, adjust the nut on the back.

AR_Pork_Producer · March 2014

I have calibrated, been 3 weeks or so. Thanks for all of the suggestions.

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