Temp Question

victor1 · December 2014

Am curious about two things, thanks in advance for your help. I've been using a weed burner to start my lump and it seems to work fine. Sounds crazy, but is it possible to over light it to the point that the fire takes off too fast, too hot and makes it harder to get the temp down. Second, when opening the egg to check meat temp, does the extra amount of air (for that short period of time) cause the temp to rise and if so, will the temp drop back down when the lid is again closed? , While overall I've had pretty good luck, temp control is still a bit of an issue. Thank you.

nolaegghead · December 2014

Yes, for a low and slow you don't want too much lump lit. I use the weed burner too, it's great for starting up a large fire for grilling, but you have to be careful not to light too much. You want a small hot fire for low and slow. I have a small propane torch that I also use to light smaller fires, although it takes longer.

You do get a spike in temp when you open the egg. It'll go back to where it was eventually, don't try compensating and chasing temps with your vent, just don't worry about it. You're also letting out heat so it comes out in the wash.

dldawes1 · December 2014

Here's my opinion and I'm sure others will comment....

When you light, however you choose to light the lump....it needs to be lit well before trying to reach a temp or even measuring temp. There are many schools on controlling temp...leave top vent off, leave top vent 100% open, control with only the bottom, control with only the top...etc, etc, etc.

Regardless, start your lump, you are probably not starting it too fast. Close the egg and watch as the temp rises with both vents 100% open. Then choose a control strategy. I leave top vent open 100% through almost every cook and control by bottom vent only. Start trying to slow down the temp "on the rise", it is easier to catch a temp and stabilize on it "on the way up". I usually start about 30-45 degrees before reaching my target temp.

I don't use a weed burner, so others can relay better info from that angle.

When you open the egg and close it back, the temp reading will change and will return to original temp after closing. If you try to chase temperatures....it can be very frustrating. Always stabilize at your target temp before putting food on. I usually wait about 20 minutes to be sure it is stable. After you have more experience and get to know your egg, things become a lot easier, and you will learn many different techniques for various functions.

Good luck !! Welcome to the eggdiction !!!

nolaegghead · December 2014

For a low and slow, after I start, I keep the vents slightly open to keep the fire from growing large. Since the mass in the egg is cold, it absorbs heat and it seems, looking at the thermometer, that the fire is small. The problem if you power it up to temp is you then have a large fire and you have to choke it down by depriving it of oxygen. This gives you a smoldering large fire, which can give you bad smelling smoke. I like to start the fire over an hour before I put on a low and slow. I know people that will let it run for several hours.

theyolksonyou · December 2014

I read somewhere that you should let it all burn to a huge inferno and back down, wait 4 hours and then start cooking. >:)

Sorry, carry over trolling. Actually, I'm in @nolaegghead‌ camp.

lousubcap · December 2014

For low&slow I leave the dome open and the bottom vent full open until around a softball sized amount of lump is burning (light in one spot) then load the platesetter, grid, drip pan etc, shut the dome and adjust the bottom vent to about the desired temp setting. Once the temp is close then on goes the DFMT and dial it in. Let everything stabilize for at least 30-45 mins and then start the cook. YMMV-

Terrebandit · December 2014

A weed burner is total overkill, but very manly.

Skiddymarker · December 2014

We all have different ways it would seem. For a low and slow of about 8 hours on my MBGE I start using an electric at about 6:30AM, on the top towards the front. Bottom vent wide open and dome open, after 8 minutes, out comes the starter and in goes the set-up, (setter, drip pan, grid and pit probe). Bottom vent closed to about 1/2" the DFMT petals 1/2 open. Within an hour the smoke is sweet and the temp is between 250º and 275º. I use the alarm on the Maverick incase I become distracted, which is pretty much all the time. The smoke wood was distributed throughout the lump and we are good to go. Food on by 8:00AM, leaving about an hour to FTC before dinner in the 5:00 to 6:00PM range. Whatever works for you.

Carolina Q · December 2014

I light mine in four places, regardless of target temp. If a low and slo cook, I then install my DigiQ and come back later with the food. Before I bought the crutch, and now for higher temp cooks, I set the vents for what I know to be the approximate setting for the target temp and walk away. When I come back, the temp is usually where I wanted it it, more or less. Can take a little longer to get to temp, but almost zero chance of overshooting.

Never noticed bad smoke for an inordinate length of time. If I had a weed burner, I would use that for all cooks instead of my mapp.

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