Why do my temps ALWAYS climb on long slow cooks?

Beanboy · April 2014

Started two 7.5 lb pork butts this morning around 9am. Temp held steady at 250 till 2, then slowly climbed to 300. I'm using a DigiQ to manage temps.

Now it's 3:30 and I'm slowly rising over 300. Regardless of whether I use the DigiQ or not, my temps always seem to gradually rise on the egg during long cooks. What am I doing wrong?

I took off the DigiQ and tried opening the bottom grate just 1/8" but temps were still climbing. What gives?

Thanks guys,
Parker

GeorgeS · April 2014

Sounds like you have an air leak somewhere. Have you checked the gasket? Maybe you have a crack somewhere.

gdenby · April 2014

I haven't ever used an automatic stoker, so I don't know what effect one of those would have.

But I fully expect the dome temp to creep up during long cooks. Initially, there is a big lump of meat, which is mostly cool water. The foood volume can be large, and reduce the air flow. W. time, the meat heats up, the water evaporates, and the air flow gets larger as the meat shrinks. The ceramics heat up, and at some point, begin returning excess heat to the chamber.

Typically, at hour 4 or 5 on a long cook, both the daisy and the bottom vent are down to a sliver opening.

On a few occasions, even w. the vents closed so much, the temp kept rising. I hazarded completely closing the daisy, and the cook proceeded w/o probs except in one case where the fire went out.

I look at the Egg is like a boat or sailing ship. Lots of variables that can be handled with some finesse. Can't stop on a dime.

4Runner · April 2014

I use a Stoker and this has happened to me on occasion. For me, the problem is I started too large a fire so the Stoker gets it going one time too much and then it just continues to rise out of normal variance. It will eventually come back down but I just shut the top vent until the temp falls back in line. Then crack open and it does fine. I'm sure you have a bit of a leak too that is helping. The key is to start with a small fire and let your Stoker/Dig get to work from the very beginning. Hope this helps.

puddinhead · April 2014

I had this happen as well with a long cook. I use a water pan to help stabilize the temperature (not for the food). I am also wondering if my smoking chunks are igniting and driving up the temp, because it comes back down with time.

henapple · April 2014

@Beanboy‌ ...Where's the grid probe at?

grege345 · April 2014

I've heard that air can get thru the fan tube. I've also heard shut the door halfway on the vent tube. I don't have one so I'm not sure

Beanboy · April 2014

Probe is attached to the BGE thermometer.

Why do my temps ALWAYS climb on long slow cooks?

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