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Low temp control

Kris_shofner
Kris_shofner Posts: 8
in EggHead Forum
I ventured into my first true low and slow cook this weekend with a few slabs of ribs. I got my some temp settled in at 225 and for the first hour, the needle was perfectly set on that mark. Nearing the end of my second hour, the temp kept creeping up to 300+. I brought the rubs in to foil wrap and nearly closed the vent all the way to try and coax the temp back down. I was never able to get back down below 300 and ended up finishing the ribs in the oven (which is haut as well...they weren't going to pick up any more flavor wrapped in foil. 
The ribs came out great, but I'd love any advice on how you guys and gals keep your temps low over a prolonged period of time. Thanks in advance
LBGE
San Antonio, TX
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,777
    Were you using both inlet and daisy wheel?  For sub-300 cooks I throttle both aggressively.  Also make sure the leg on the plate setter shields the temp gauge from direct radiant heat for a more accurate temp reading.

    I would rather light a candle than curse your darkness.

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  • SoCalTim
    SoCalTim Posts: 2,158
    edited May 2015
    Kris ... It's my opinion 225 is very hard to hold without using a temp control device. My egg's sweet spot is somewhere between 250 & 275 for low n slow cooks. The temp just seems to 'stick' there.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Carolina Q
    Carolina Q Posts: 14,831
    It's fairly easy to maintain a 250° or higher dome temp. 225° or below can be tough without a controller. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Jeepster47
    Jeepster47 Posts: 3,827
    Good advice from all thee guys.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • ChillyWillis
    ChillyWillis Posts: 893
    edited May 2015
    Were you using water in a drip pan? If so that could be your problem. The water acts as a heat sink and as it evaporates the temperature rises. You should consider ditching the water pan if you were using one. It's really not needed in an egg. 
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  • Kris_shofner
    Kris_shofner Posts: 8
    Ozzie_Isaac said:
    Were you using both inlet and daisy wheel?  For sub-300 cooks I throttle both aggressively.  Also make sure the leg on the plate setter shields the temp gauge from direct radiant heat for a more accurate temp reading.
    I was using a daily wheel, tried opening to vent built heat and closing to regulate the air. 
    ChillyWillis said:
    Were you using water in a drip pan? If so that could be your problem. The water acts as a heat sink and as it evaporates the temperature rises. You should consider ditching the water pan if you were using one. It's really not needed in an egg. 
    No drip pan. 
    LBGE
    San Antonio, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    For a Red Raiders fan open the bottom draft door wide open and remove the DFMT :lol: 
    Seriously work on stabilizing the pit temp on the rise and not chasing it the entire egging session. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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