CONTROLLING HEAT PLEASE HELP

PALAPA said:

Everything is going good. I feel much better now after reading all of the comments and help on controlling heat. I would like to thank everybody for there input. Sorry about the caplocks, guess I just got excited! I am ready to give it another shot. I will take my time this round.  

Don't worry, we are all here to help and we were all there once. Your yelling was starting to give me a headache though. ) Just remember it is easier to take the egg up in temp then bring it down. I just did ribs Sunday and when I got to 225 -250 I started closing down the vents. I let it settle in at 250 or so and put the ribs one. Also remember if you wait to put your plate setter in it will knock your temp down tell it heats up. After I get mine going, I put the wood I want to use and put the PS in to come up to temp with the egg. Welcome and Happy Egging.

TQB said:

I think my biggest hurdle is I have used a webber kettle for 30 years and just need to adjust to the new way of doing things. On the kettle I ALWAYS had the top vents wide open and adjusted the heat with the bottom. This is more of a combination of both. Old habits are hard to break but I will adapt and over come......lol

I do the same thing with the egg with anything over 300. It's pretty easy once you get the hang of it with the egg. On my Weber Smokey Mountain I had to take it over then bring it back down to get it locked in. The egg is easier to me. Try using just the bottom vent some time and see how it works.

Patience and practice. When you have time and you are doing a high temp cook pick lower temp targets, let them settle out and then go to the next higher target.

That's what I plan to do in the spring @bigalsworth‌ but it's a little to cold for playing around right now. It's 5 above, so I been sticking to just direct cooks till we get a nice day.

TQB said:

Thanks @Ladeback69‌ that's what I actually have going as I am typing this. I got the top vent holes wide open, bottom at about 1.5 - 2 inches and it's holding pretty steady at 400-425. Doing some steaks and taters direct/raised grid.

I do my steaks most of the time at 650 to 700. Cook 2 minutes a side, then shut the vents and let it go for about another 4 minutes for a 3/4" steak and 5 to 6 for anything thicker. I did a 2 pound porter house in about 10 minutes to medium.

I am working my way there @Ladeback69‌ I guess I am still a little scared of the high Temps and ruining food. There will come a day.  )

I'll be the ass. Lots of good info given to your question. [-X