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DUH!

Begger
Begger Posts: 663
in EggHead Forum
I'm maybe 6 or 8 cooks into my new XL.
I HAD been lighting the grill in as many as 4 places and the temp would ZOOM.    I couldn't get the temp DOWN. 
So, I wanted to EXPERIMENT with ribs.   
I lit 'er in 1 (ONE) place, just 'forward' of center.  I waited until the smoke cleared, and I heard a few 'crackles' telling me I had IGNITION.
I than installed the plate setter, grate and my external TC probe.   
When the temp got above about 200, I damped it down A LOT.  
Temp stabilized around 230.    I waited until the ceramic started to warm, than pulled stuff out, put on a 2x handfull of soaked applewood and the setter with a small, home-made drip pan with some water.   Grate than RIBS.  
Temp went again to about 230 where it stayed.  Maybe 30 minutes of intense applewood smoke to follow.

Ribs were good, and I know what I did wrong.   Better next time.

The TakeAway?   2 items.   I knew already that temp UP is easier than DOWN.   No brainer.
I also finally figured out that the number of places you light is related to the final desired temp.   And even with the dome thermometer never going above about 230, the ceramic got pretty much JUST as hot as other, hotter cooks.    By the end, the Grate temp was within a few degrees of the DOME temp.   TC was located over one of the 'setter wings, not an opening to the coals.  
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Comments

  • jaydub58
    jaydub58 Posts: 2,167
    Sounds good.
    BTW, it isn't necessary to soak your wood smoke, just a waste of time. 
    John in the Willamette Valley of Oregon
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    jaydub58 said:
    Sounds good.
    BTW, it isn't necessary to soak your wood smoke, just a waste of time. 
    and you can distribute the smoke wood thru the lump before you light. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Photo Egg
    Photo Egg Posts: 12,137
    Great post.
    I would save the wood chips for fast cooks and pick up some wood chunks for your low and slows. As above, don't soak the wood. Keep your dome closed and they will not flame up like they will on other cookers.
    Thank you,
    Darian

    Galveston Texas
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  • Smokinpig
    Smokinpig Posts: 739
    I would say the water in the drip pan is optional. I would agree with @Skiddymarker and mix the wood in lump.

    LBGE Atlanta, GA


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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 22,099
    In general water pan will help with smoke ring formation, but I have found little benefit for taste and texture.

    I would rather light a candle than curse your darkness.

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  • lousubcap
    lousubcap Posts: 37,800
    Great learning adventure.  You have got it now-
    And about the water pan-it is a heat sink as you would eggspect.  Does a great job of really moderating temperatures if your target is low&slow.  But be aware, once the water/beer or whatever liquid has evaporated you will see dome temp head upward at a decent rate.  You have removed the thermal heat sink.  If that's your plan then you are fine but if you want the sink for the duration you will either need a big well-filled pan or remind yourself to periodically refill.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • minniemoh
    minniemoh Posts: 2,145
    Nice job of temp management. You're gettin the hang of it. Congrats on the good ribs.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    It takes a couple of times and a learning curve but, you'll get to where you don't even think about it. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Begger
    Begger Posts: 663
    Thanks all.
    Easter is coming and though the ham is PRE cooked, I'll use the Egg.  A nice glaze will be worked up.

    BTW, I'm a former WEBER user of over 30 years.   I have some habits, like soaking the smoking wood as 'leftovers' from probably going thru half a ton of briquets.

    AGain,   thanks to all.
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  • Little Steven
    Little Steven Posts: 28,817
    A pan with liquid in it will limit your temp to just around the boiling point. Makes you think you have it under control. When the liquid evaporates the temp will climb to the vent settings. 

    Steve 

    Caledon, ON

     

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  • Begger
    Begger Posts: 663
    The WATER will never get above boiling.   My dome temp went to 230 and stayed there for about 4+ hours. 
    Air temp in the dome is driven by combustion temp and how MUCH of it is going on.   The difference between HEAT and TEMPERATURE.
    I have boiled water in a paper container during my 'Mr. Wizard' days.  
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