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    Having a problem finding 400-425F on medium egg, setting tips please

    Posts: 1,813
    in EggHead Forum
    Can someone give me a tip for finding 400-425, I have 200's down, it is the high temps I have a problem maintaining. Bottom open 1/2 inch and no top on and I can't stay below 500,put top on and open all way, can't get above 375!! Any suggestions, I'm trying to turbo some ribs. @SGH, any tips brother?
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 3,457
      When using the Daisy wheel wide open where do you have the bottom vent set?
      Jacksonville FL
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    • Posts: 1,813
      Oh, and started with perfectly cleaned and vacuumed firebox, full load of RO, and trying to cook raised indirect. Woo and stone in place. All other variables ruled out, I think?
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 1,813
      edited October 2014
      @Dobie, 1/4 inch as of now, bringing it down slowly
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 3,457
      So right now your dropping temp down?
      Jacksonville FL
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    • Posts: 1,813
      The daisy wheel top no matter the setting other than swung open, won't let me get to 400's. Should I remove it entirely and just use bottom? I have heard that suggested.
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 776
      There are lots of factors involved - how much lump, what kind, how it's lit, etc.  I use the High-Que fire grate, and there are no problems with 400,  I also have the Smokeware top.  Your mileage may vary. 
      Santa Paula, CA
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    • Posts: 1,009
      anton said:

      Can someone give me a tip for finding 400-425, I have 200's down, it is the high temps I have a problem maintaining. Bottom open 1/2 inch and no top on and I can't stay below 500,put top on and open all way, can't get above 375!! Any suggestions, I'm trying to turbo some ribs. @SGH, any tips brother?

      Dude....open the bottom vent until that small round thing with the numbers on it that sticks through the dome ....has the pointer between 400 n 450....hope I helped you out

      The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

      _____________________________________________________________________________

      Glenbeulah, WI

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    • Posts: 3,457
      Its been a little while since I used the DW since I have the Smokeware cap now but you should not need to remove the top to reach 400. Open the bottom vent more. Lots of variables but the bottom vent 25-50 % open and the top fully open should get you there. Only time the top needs to come off IMO is for 600+
      Jacksonville FL
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    • Posts: 3,457
      I just noticed you have a medium egg, mine s a large FWIW
      Jacksonville FL
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    • Posts: 1,813
      Thanks @Dobie,@bcsnave @tksmoke, yes understood, I realize all the variables. Thank you all, I believe I just need some more practice, have a good night.

       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 1,570
      edited October 2014
      I have the DW on with it the holes open and partially slid to the side. Slid about a 1/3 of the way open. Bottom vent open an inch or so. I find it easier to control with the DW on.
      Cooking on an XL and Medium in Bethesda, MD.
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    • Posts: 33,797
      maybe shoot for 375 to 450
      :D when i set my maverick up for a low and slow overnight i set the alarms at 190 to 275
      :)) a high heat roasting cook doesnt need to be plus/minus 12.5 degrees. i miss the old grill gages that didnt have any numbers on them, just bbq/grill/sear
      fukahwee maine

      you can lead a fish to water but you can not make him drink it
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    • Posts: 28,920
      anton said:
      Can someone give me a tip for finding 400-425, I have 200's down, it is the high temps I have a problem maintaining. Bottom open 1/2 inch and no top on and I can't stay below 500,put top on and open all way, can't get above 375!! Any suggestions, I'm trying to turbo some ribs. @SGH, any tips brother?

      Brother Anton I just saw this post. Sorry my friend. Been real busy as of late. If you are still having temp issues give me a call tomorrow my friend. I can and will gladly help you out my brother. Number is 228-627-5400. My name is Scottie.

      Location- Just "this side" of Biloxi, Ms.

      Status- Standing by.

      The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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    • Posts: 1,813
      Thanks @SGH, will keep handy, very generous of you and your time. I appreciate that.
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 1,487
      Try a smaller amount of lump using the first method you described.

      Mike

      I'm ashamed what I did for a Klondike Bar!!

      Omaha, NE
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    • Posts: 2,533
      With no top, I open bottom vent about 1/4", top isn't needed unless below 300 imo, it's actually much easier with just one to adjust.
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    • Posts: 8,524
      MBGE owner, bottom at about 1" and the DFMT open and slide the daisy to the right until you have about 1/4" of space. On my MBGE the temp with the DFMT in place and full open petals is between 375º and 400º, if you want a little hotter you need some air out the top. 

      Some use only the bottom vent for temp control, some use only the DFMT, some use both. Whatever works for you. I like the DFMT in place if I'm trying to add some smoke flavour - seems to work better. 
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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    • Posts: 17,629
      FWIW Anytime I'm gonna roll above 350℉ or so I have the Smokeware top off and dial in with the lower vent. Same principal would apply to DFMT.
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 17,629
      In addition to my above comment. I'd agree 100% w/ @Skiddymarker‌ airflow is airflow whether controlled from Smokeware, DFMT or lower vent.
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 8,524
      NPHuskerFL said:
      FWIW Anytime I'm gonna roll above 350℉ or so I have the Smokeware top off and dial in with the lower vent. Same principal would apply to DFMT.
      Now you see you are a young athletic guy without the beer gut obtained thru decades of enjoying BBQ. I use the DFMT to adjust temp 'cause it is at eye level, it is uncomfortable to bend over and slide that lower vent, plus I when I do bend over I usually spill my drink. SWMBO says it has something to do with being male, we don't multitask very well. 
      Airflow is airflow!
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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    • Posts: 17,629
      @Skiddymarker‌ Or....is it because I'm chilling on my a$$ drinking beer or said refreshment and lower vent is a stumble away. :))
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 1,813
      edited October 2014
      @BOWHUNR @BYS1981 @NPHuskerFL @Skiddymarker, all good info, thank you guys very much, I finally got it dialed the other night and produced some killer turbo ribs in an hour and fifteen minutes cook time.
      \:D/
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 1,813

      imageimage
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 2,948
      Anything above 350 i pull my top off and control from bottom. Also, like others have posted, reduce lump greatly from a full load. No need for that much fuel. Good luck.
      Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
      What am I drinking now?   Woodford....neat
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    • Posts: 1,478
      Anton I also have a med.and I had issues the same as you and as tksmoke stated I started using a hi-que and all problems were eliminated. I'm not trying to sell you anything but I have one in a lge and one in med. For some reason the med needs more airflow.
      Lenoir, N.C.
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    • Posts: 8,524
      Nice ribs - and good point from @piney - the High-Que works wonders for temp control in the MBGE. 
      Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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    • Posts: 17,629
      Looks delicious! Dialed it in for the TD!
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 1,813
      @piney just looked up the hi-que grate, I get it! That would be easier than trying to clamp original in drill press and oversize holes, yes? Thanks for the tip, i need more eggsessories anyways! Thanks guys.
       Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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    • Posts: 32
      Another vote for using a hi-que. I got one this summer and had less problems with both higher temp cooks and L&S. Just better more consistent air flow.

      /sorry no BBQ porn to post :(

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