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    New LBGE owner -Temp control for slow&low

    Posts: 24
    in EggHead Forum
    The first time I fired up my grill I filled it to the line with BGE coal,  lit it, and then closed the lid with vents wide open to get it going. It quicky shot up to 600° F. I closed the bottom vent to like an inch opening and the top vent was barely open a smidgen. It took forever to get it back down to a low temp so I changed the bottom vent down to a hairline opening. I also had a Conveggtor inside the grill if that matters, but it seems like I am having to close the vents too much. I am worried the fire might go out or maybe I'm doing something wrong. Any Suggestions or tips?
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    • Posts: 683
      edited March 2015

      Light lump at a single point in middle of lump

      as previous advice  start closing vents 75-100 below your target

      then more at 50-75 near ur target     I was at 200 stable the other day  with a smaller than 1 index finger width lower  and a smidge open on top

      risk killing a fire or two  learning how little openings it takes

      you'll soon get a sense    but DO as previous poster said  search fire building for low and slow etc.     I am like you still trying to master this

       

      LBGE, AR.  Lives in N.E. ATL
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    • Posts: 24
      thanks :) 
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    • Posts: 683
      hey  now you know how to get to steak temp fast though  huh?  :-)
      LBGE, AR.  Lives in N.E. ATL
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    • Posts: 98
      I would like to echo SoCalTim and extend a warm welcome as well. These are a great group of people here. I agree with everything he said. My best piece of advice,(I am still new at this myself), is to play with the top and bottom vents and learn their adjustments. It is amazing what a tweak here and there will do. Also lots of good videos on Utube. Have fun with it and again...welcome.
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    • Posts: 683
      and tweak in small adjustments.  try not to let it overshoot a lot  (hard to come down)      yes  welcome!  these guys have saved me many a cook over they last year
      LBGE, AR.  Lives in N.E. ATL
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    • Posts: 298
      Welcome, I agree SoCalTim and Fredb, play with the vents to learn. Give your self a target temp say 250, get it there and hold for 20 minutes, next go to say 350 and hold, and then say 500. the big thing is to watch how little you will move the vents to get to those temps. on mine a 250 cook the bottom vent is only open the thickness of 2 nickles.
      Gambrills,Maryland

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    • Posts: 893
      Welcome to the forums!

      what @SoCalTim said about catching the temp on the way up is key. It's import to remember that the ceramic interior of the egg retains and radiates heat much differently than your average metal cooker. It's a wonderful aspect of cooking on the egg that can lead to all sorts of awesome cooking techniques like cooking high in the dome (which uses the radiant heat to crisp the skin on poultry) but also causes that LONG cool down time you experienced if you significaly overshoot your target temp. 

      Also dont worry about choking out the fire on the slow and lows. If I'm aiming for 250 I'll have the bottom vent opened just a crack, just slightly more than the width of a credit card with the cap fully closed and the daisy wheel with the holes 1/2 open. Remember, it's always much easier to fire the grill back up again than to be fighting to keep the temp down throughout the cook. 
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    • Posts: 18,459
      Welcome. When you do get it under control, you won't believe how little air it takes to maintain a low temp. 250 is bottom maybe open the width of two quarters. (Coins not inches)

      also, you said the line. If you mean the fire bowl, you're gonna run out of lump on a long L&S. Fill it to almost the top of the fire ring. I sometime have to rearrange lump to get the PS in. 
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    • Posts: 24
      edited March 2015
      great advice on catching it on the way up.  Thanks again.  @theyolksonyou  what is PS?
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    • Posts: 18,459
      edited March 2015
      Plate setter same as coneggavator or whatever stupid name they gave it. 
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    • Posts: 10,490
      Lots of great advice already- but just to add there is nothing wrong with having the both the bottom draft door and the daisy wheel opened just a hair.  If it is getting some air the fire won't die.  

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 24
      I was also worried about getting my egg that hot on the first try. I still havent cooked anything yet. I didn't let it stay hot longer than a few minutes before I choked down the flames . I cant wait to cook something on it. Hopefully ribs this weekend. But the brisket I shall make will be my pride and joy. 
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    • Posts: 4,484
      valois said:
      great advice on catching it on the way up.  Thanks again.  @theyolksonyou  what is PS?
      Welcome to Egging.  When I do a low & slow.  I first let the fire get going for about 10 minutes then put my woods for smoking and place the Plate Setter in legs up.  For some reason BGE decided to change the name and it really doesn't make since.  You will find other acronyms on here that you will eventually learn.  Just do a search for them.  As the others say, catch it on the way up an you should be ok.  It can take 30 minutes or more for the egg to stabilize for Low & Slows and you want your lump to burn for a while to get the VOC's to burn off before putting anything on the grill.  Have fun and we are here to help.
      XL, WSM, Coleman Road Trip Gas Grill

      Kansas City, Mo.
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    • Posts: 4,232
      edited March 2015
      All you need is Eggsperience. 

      Temp control  become an art form if you're a purist. 

      It's  become automatic if you become dependent  on the fans and blower devices. 
      New Albany, Ohio 

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    • Posts: 284
      I had the same problem the first time I lite my egg. I study all the advice from this group and and behold it was a snap.SOmeone in the go up sent me a picture of a man using a torch and another with a lady and a flame thrower.Great bunch of guy and all willing to help.
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    • Posts: 3,932
      For longer burns, light in at a single point in the rear of the fire box.  
      XL & MM BGE, 36" Blackstone - Newport News, VA
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