Temp control

LATech51 · May 2014

Started a 12.5# brisket 2 hours ago; had temp at 220-230; but the Egg temp start to rise; I have both top and bottom vents completely closed but temp keeps going up. Need help quick before I blow up

jllbms · May 2014

Bump. I'd also like to read some sage advice on this topic.

grege345 · May 2014

What method did you use to light?

LATech51 · May 2014

Regular old fire starter that came in the package deal

LATech51 · May 2014

Pulled brisket; letting temp go down, got up to 350, it's down to 310 now with both vents closed

grege345 · May 2014

Good move. You have to catch those low temps on the way up. When you know the fire is ok and around 225 that's when I make my move on the vents. Bottom vent is closed to an eighth inch with daisy wheel with just the petals open. That should settle around 250.

LATech51 · May 2014

Can you put to much lump coal in to start with?

NPHuskerFL · May 2014

Not really. You can definitely put to little though.

Skiddymarker · May 2014

LATech51 said:

Can you put to much lump coal in to start with?

No, top of the fire ring is about maximum for indirect cook. Light in one spot at the front on the top. If your temps were still rising with a brisket in, and vents closed, you must have a huge air leak or a bogus thermo. Stable egg at 250º for at least one hour and then throw it a 12# brisket, your temp should drop to 200º and be back at 250º within 30-45 minutes. Are you sure you were stable?

LATech51 · May 2014

Stable for at least 20 minutes before putting brisket on the first time

LATech51 · May 2014

It's raining here in The Dallas area, would that effect the temp of the Egg?

grege345 · May 2014

Where were your vent settings during those 20 minutes

Adrock · May 2014

I have found that it is easier to maintain lower temps with fire box like 60-75% full with smaller pieces of lump. Just my opinion.

Temp control

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