How to keep heat down after open and close lid?

anzyegg · June 2014

When I open the lid to turn the ribs it goes down. But once you shut it the temp goes way up. I have everything closed but is there a better technique? I have been cooking the ribs for 1 1/2 hours turbo and they are burning a bit on ends. Don't want to have them not cooked enough but don't want burn. I pretty much can stabilize when I don't open but I guess there's a trick to it. My grill temp is currently at 333 and dome about 357.

Mattman3969 · June 2014

If your ends are burning you can shield them with foil. I know that wasn't the question but it may help you right now. At 1 1/2 hrs you should be getting really close to being done. How long did you stabilize with PS and everything in the egg before putting food on? I will let the egg purr along at 350 dome for at least 30 mins before adding meat. You should just be able to close lower vent to prevent flare-ups when you open the dome but you gotta work fast.

NPHuskerFL · June 2014

Fire triangle. Lid shut and your temp is stable. Once you open the lid there is an immediate loss of latent heat. But, now you have fed the beast with oxygen. Lid shut temp will initially spike and should again stabilize. I'm not a turbo guy. Ask @Mickey‌ how he does his turbos

anzyegg · June 2014

I put them on about 5:22 and they look about done. I guess I should sauce them a bit and then 15-20 more.... It's challenging but fun. My only wish is they turn out ok. Thanks for the tips

Mattman3969 · June 2014

To test the doneness you can pick them up with your tongs on one end if the bend 90* they are done. You can also use a toothpick on the meaty parts. If it slides in like going into hot butter they are done.

NPHuskerFL · June 2014

Toothpick test and bend test (althogh the bend test can give false results). Thermapen or toothpick no resistance in or out & you're golden.

anzyegg · June 2014

Thanks, I just lathered them up and I'll try the took pick. Thermapen at 198?

NPHuskerFL · June 2014

Ya. That should put ya in the ballpark.

anzyegg · June 2014

Here are the final pics boys. Not sure about taste yet. Thanks and I do love the egg and the challenge

Mattman3969 · June 2014

They look awesome from here!! Hope they taste as good as they look.

NPHuskerFL · June 2014

Takes practice like anything. Setup and temp are a lot of it. Sugar content in rub at higher temps is going to carmelize and if too hot burn. They look good but, I see the burnt you're referring to. But, overall looks good from my "armchair quarterback" position.

)
Now how did they taste is the real question?

anzyegg · June 2014

Thanks NP, they actually came pretty good. My son loved them. Some were a bit over cooked but all in all I liked them. Had fun and began learning the Egg. I can see what you guys say about it wanting to go ballistic... Overall kept temps between 350-400 dome. In actually had an easy time keeping temps steady than I thought. No smell to food because I cooked off in the beginning like you guys said. Thanks for the helpful hints all...

How to keep heat down after open and close lid?

Comments

Categories