Temp Fluctuations - Lump Related?

Hey_Bulldog · April 2015

Quick question for those more seasoned than I - I went through a few bags of BGE lump while going through the learning stages with my BGE... I bought several bags of Royal Oak charcoal at a fairly significant discount because it was 'last years' overflow from a local big box store a few weeks back and I've observed something on the last few cooks that I never had before - moderate temperature fluctuations that cause me to 'tinker' with my vents.

So for instance, I had 15 lbs of shoulder on the other day. Target temp was 250 - 275 range. I was right on the money at 270 (plus or minus a few degrees) for at least 1.5 hours... I checked it before taking the dog on a stroll... Didn't touch anything, didn't peak in - just checked the Maverick. When I returned (about 40 minutes later) I noticed the receiver on the kitchen table showing 320. Validated against the dome - sure enough that was up to like 340ish.

Happened on my previous rib cook as well - I was rolling at 260 for about 2 hours, no peak, no touch... then suddenly temps started jumping and hit 300 before I intervened.

So whats the deal? I hear that BGE lump is just Royal Oak rebranded... but could my recent observations be related to my new fuel? anyone seen this before and have any recommendations to avoid/minimize this? I want to get back to trusting the temp consistency as I was coming to LOVE from the BGE but now I'm wondering what I might be doing differently to cause this.

What do you consider 'normal' temp flux in a low and slow? 5 degrees, 10?

Biggreenpharmacist · April 2015

Did you have temp
locked in for while then put the meat on and notice a drop in temp or did you lock in with the cold meat and/or platesetter? They can act as a heat sink at first and then the temp csn climb past your goal temp if yiu didnt have it set beforehand.

theyolksonyou · April 2015

I don't worry about +\-25

how long are you stable before putting the meat on?

Hey_Bulldog · April 2015

Biggreenpharmacist said:

Did you have temp
locked in for while then put the meat on and notice a drop in temp or did you lock in with the cold meat and/or platesetter? They can act as a heat sink at first and then the temp csn climb past your goal temp if yiu didnt have it set beforehand.

Both the ribs and the butts were on for several hours when I noticed the jump. From a startup perspective: I typically warm up the grill with platesetter and let the roll for 40 minutes or so before introducing the meat.

theyolksonyou · April 2015

After the meat goes on, the temp usually drops. You aren't chasing that are you?

Biggreenpharmacist · April 2015

Yeah thats kinda where I was going. I would slso wonder about the amount of lump you started with as well. I always go ahead and fill it up every slow cook, even if I think I have plenty. It seems if you dont start with a full box if it burns down you create more space which
means more oxygen which means increasing temps.

fiver29 · April 2015

Unfortunately, there is no easy answer.

There are so many variables at play. Outside temp, pressure, inside temp, rate at which the lump burns, airflow, size of lump, and so on.

I've had a cook lock in at 250 or 350 for several hours only to jump up 100 or so degrees. It happens. Not all the time. But there are so many variables that influence the temp its hard to pinpoint exactly the issue.

This doesn't happen often. But it does happen.

Ladeback69 · April 2015

Were you using a water pan? If so and it runout of water the temp would rise. Did you wait for the egg to stabilize for about a half hour before putting on the pork buts?

theyolksonyou · April 2015

@Ladeback69 good question on the water! I've never used it, so I forget that.

scottcrazydog · April 2015

Just wondering if the wind was blowing? I have mine out in the open and on days where the wind is blowing I have to watch the temp more and keep adjusting

AUCE · April 2015

Fwiw
I have an xl and temp. fluctuates with a plethora of factors...
Environmentally...
Is egg In direct sunlight thus be heated by my Florida sun
Realative humidity
Lump
What I'm cooking size weight density and am I cooking vegs in a water pan
Wind and which way my egg may be facing
Rain
All have effected my temp in one way or the other. ..heating and stabilizing faster or slower....HOWEVER
NORMALLY....in the end these things make me adjust over the course of a cook but more times than not my draft adjustments seem to remain relatively consistent.

Temp Fluctuations - Lump Related?

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