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First cook - Turbo Ribs
dinosaurjnr
Posts: 11
First post on here, just got the LBGE as a wedding gift. Fantastic present!
Decided to try something a bit simpler first. Turbo ribs with Lambert's Sweet Rub O' Mine & yellow mustard.
350-370* for an hour and 40 minutes.
I feel like I just gained a very fun & tasty new hobby.
Main question, what's the best method to keep temps steady at say like 350*. Went full open on both door & wheel to start, before I knew it, it was right at 350* so by the time I adjusted things, we were almost to 400*. Once I got things settled, it kept creeping from 350* up to 370*. And dropping it down just even 10-20* seemed pretty difficult. Does it have to do with how I light the coal with the loof lighter. Or do I need to adjust the door & wheel before I hit my target temperature. Any advice helps. Thanks.
Decided to try something a bit simpler first. Turbo ribs with Lambert's Sweet Rub O' Mine & yellow mustard.
350-370* for an hour and 40 minutes.
I feel like I just gained a very fun & tasty new hobby.
Main question, what's the best method to keep temps steady at say like 350*. Went full open on both door & wheel to start, before I knew it, it was right at 350* so by the time I adjusted things, we were almost to 400*. Once I got things settled, it kept creeping from 350* up to 370*. And dropping it down just even 10-20* seemed pretty difficult. Does it have to do with how I light the coal with the loof lighter. Or do I need to adjust the door & wheel before I hit my target temperature. Any advice helps. Thanks.
Comments
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nice smoke ring, welcome!
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'MY' 350 is bottom vent about 1/2" open with top about the same, but yours could very well be different. The best thing you could do is experiment by bring temp up very slowly and see how your egg responds to subtle changes in airflow movement.
Myself, once I set my bottom vent, I do not move it. All my adjustments are done uptop ...
Some guys, like @Mickey don't even use the Daisy Wheel ... they make all adjustments at the bottom with the top wide open.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
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@PM1 Appreciate it! @SoCalTim I've heard the opposite, leave the top and mess with the bottom only. I'm sure there are many ways, just whatever suits the individual. Just need some practice. @THEBuckeye Could be worse things in life!
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Congrats. I am heating up my XL for the first time. Shaping the pizzas as we speak.- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
I always adjust top and bottom together. And I'm not positive about this, but I think it makes a difference to light only one spot for low-and-slow cooks. For grilling, you light several spots to get the whole surface lit, but for low and slow, I want only one fire, not several.
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Topless worksSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Green egg, dead animal and alcohol. The "Boro".. TN
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