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Cooling the BGE Down

Unknown
Unknown
edited November -0001 in EggHead Forum
Been through prior responses and everything I read says to close both top and bottom vents and the egg will cool off. We've been waiting for almost two hours now with both vents closed and the temperature hasn't moved from 400 degrees. Any suggestions for the future? Does one need to light the BGE 3-4 hours prior to cooking to get the temperature correct? We're now cooking the chicken in the oven.[p]Thanks,[p]Rob
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Comments

  • RRP
    RRP Posts: 26,455
    Rob, the answer in temp control is to sneak up on your temp, not go way over and then try to cool it down. Remember one of the advantages of ceramic vs metal is you retain the heat. Please don't beat yourself up, nor diss the BGE tonight. Hey, yesterday I saw an experienced egger fire up an XL for the first time and he buried the needle at 1,000+ and he even had a large pork roast in that inferno!!!

    Re-gasketing the USA one yard at a time 
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  • tach18k
    tach18k Posts: 1,607
    Rob,
    Bring the temp down using the rain cap on top and close the bottom vent. If you using the daisey wheel it will not do a full cool off.
    Once the egg has be lit, and the bottom vent is wide open, the the top vent with nothing on it should get to 350 or so within about 25-30 minutes. As you get to 275 or so put the daisey wheel on top and leave the bottom wide open. Only allow the small openings open on the daisey wheel and it should settle right at 350.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Rob,
    I'd have to wonder about either your thermometer or if you really have the vents shut. No way is the Egg going to stay solid on 400 degrees for 2 hours if you have both vents completely shut. As for temperature control, you might like to read my webpage on the subject:[p]TNW
    [ul][li]Temperature Control on the Egg[/ul]
    The Naked Whiz
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  • KevinH
    KevinH Posts: 165
    Rob,[p]Actually, if you put a cool chicken into the 400 degree egg, the temperature will drop 25-50 degrees for a while. You could add in a couple of room-temperature fire bricks beside the chicken to help.[p]I tend to agree with the Whiz. It doesn't sound like you have the egg completely shut down if it doesn't cool at all in 2 hours. Does smoke come out along the felt gasket between the lid and the bottom of the egg? Maybe there is a big gap and you need to make an adjustment to get the lid to fit.
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  • dhuffjr
    dhuffjr Posts: 3,182
    Rob,
    You could try dumping the heat by lifting the lid. You have to be very carefull and vent the top and bottom and then even do a quick burp before you open it all the way up to prevent a flashback. You might get a 50 degree drop or so by doing this a time or two. If you leave it open too long then the fire can get going again. It is more of a release the built up heat in the dome move.
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  • dhuffjr
    dhuffjr Posts: 3,182
    KevinH,
    After reading the Egggurus info I was thinking of the cold firebrick thing too.
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  • Rollocks
    Rollocks Posts: 576
    If you're absolutely certain your vents were closed completely they you have a bad seal somewhere.

    My daisy wheel shuts airflow real well, I've seen some that don't, you may have one of these. So follow the rain cap advice. You also may want to create a real smoky fire and close the lid and vents and watch to see if any smoke is leaking out.

    Good luck.
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  • eggor
    eggor Posts: 777
    Rob,
    One way to help get the temp down is to stir up the burning lump with a poker, then add more lump to help reduce the O2 draw. Fresh lump isn't the best to be cooking on, so just leave the meat off for about 15 minutes.[p]Scott

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