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How to go from 400 Dome temp to 300 in fifteen seconds...
Just went up to check on it, and I had let it get away to 400.
So I opened the egg, took out the grate (which had the vee rack and the roast resting on it), and set that aside. I lifted the plate setter and rested it on the gasket.
...aaaand then poured about four ounces of tap water onto a portion of the burning lump. it steamed and kicked up a small amount of ash, but otherwise no issues. Left about half or more of the fire burning.
I replaced the platesetter, grid with rack and meat, and shut the dome.
And because I had a little water left in the cup, I dumped it on the dome just to take the edge off.
Settled in at 300. Total time invested was about fifteen seconds.
YMMV
(oh, and the drippings on the PS are brown, not black and burning. Remembered the wife wants gravy, so i now have a foil drip pan in there.)
Comments
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Don't forget to put salt in your drip pan!Sandy Springs & Dawsonville Ga
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I'd be worried about hitting the hot ceramic with the water, don't know if that would cause it to shatter, or not.___________
Curry smells a hell of a lot better than a Big Mac, just sayin'
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bgebrent said:Don't forget to put salt in your drip pan!
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
I WANT your pic at Gillette pouring ice water out of a cooler into a hot egg. You posted it on the old forum once upon a time. I have looked several times and can't find it. Please repost.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Darby_Crenshaw said:bgebrent said:Don't forget to put salt in your drip pan!
It is possible to commit no mistakes and still lose. - Captain Jean-Luc Packard
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Amazing.
Your egg is magical.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
no magic in pouring water into an egg.
everything else though, is pure BGE wizardry.
it's only the later eggs that need all the hand holding. lucky i got an earlier one
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:I put on a roast at 1:30 or so, at a slow temp, 300.
Just went up to check on it, and I had let it get away to 400.
So I opened the egg, took out the grate (which had the vee rack and the roast resting on it), and set that aside. I lifted the plate setter and rested it on the gasket.
...aaaand then poured about four ounces of tap water onto a portion of the burning lump. it steamed and kicked up a small amount of ash, but otherwise no issues. Left about half or more of the fire burning.
I replaced the platesetter, grid with rack and meat, and shut the dome.
And because I had a little water left in the cup, I dumped it on the dome just to take the edge off...
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
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Darby_Crenshaw said:no magic in pouring water into an egg.
everything else though, is pure BGE wizardry.
it's only the later eggs that need all the hand holding. lucky i got an earlier oneBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Impressive, probably took you longer than fifteen seconds to post it?!canuckland
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Darby_Crenshaw said:bgebrent said:Don't forget to put salt in your drip pan!
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I think it was Ron who suggested this, but you can also toss in some soaked wood chips and that will lower the temps if you overshoot. I was running too hot before putting some ribs on one time and dumping a beer in the drip pan did the trick for bringing the temp down quickly after also adjusting the vent settings.Stillwater, MN
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A long time ago an Egger said he put a load of ice cubes in the drip pan or somewhere, and that took the temp down really fast.Judy in San Diego
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StillH2OEgger said:I think it was Ron who suggested this, but you can also toss in some soaked wood chips and that will lower the temps if you overshoot. I was running too hot before putting some ribs on one time and dumping a beer in the drip pan did the trick for bringing the temp down quickly after also adjusting the vent settings.
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Darby_Crenshaw said:bgebrent said:Don't forget to put salt in your drip pan!
Like all people that think they’re good cooks you’re a liar, always with the leaving out of some crucial ingredient or step like the emu neck hair with bromated hemp cooking quilt I just know you put between the two pans for precise temperature stabilization, you’re pathetic
happy in the hut
West Chester Pennsylvania -
I use hose in circles around the Daisey wheel.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
You're all a bunch of morons. Obviously, Yeti Ice is the best way to cool down an overheated egg.
You're welcome.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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StillH2OEgger said:I think it was Ron who suggested this, but you can also toss in some soaked wood chips and that will lower the temps if you overshoot. I was running too hot before putting some ribs on one time and dumping a beer in the drip pan did the trick for bringing the temp down quickly after also adjusting the vent settings.
I don't have soaked stuff on hand and just decided to dump straight on it.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
HeavyG said:Darby_Crenshaw said:I put on a roast at 1:30 or so, at a slow temp, 300.
Just went up to check on it, and I had let it get away to 400.
So I opened the egg, took out the grate (which had the vee rack and the roast resting on it), and set that aside. I lifted the plate setter and rested it on the gasket.
...aaaand then poured about four ounces of tap water onto a portion of the burning lump. it steamed and kicked up a small amount of ash, but otherwise no issues. Left about half or more of the fire burning.
I replaced the platesetter, grid with rack and meat, and shut the dome.
And because I had a little water left in the cup, I dumped it on the dome just to take the edge off...
Leaf blower in the lower vent to get to 1000+, then icewater deluge[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
StillH2OEgger said:I think it was Ron who suggested this, but you can also toss in some soaked wood chips and that will lower the temps if you overshoot. I was running too hot before putting some ribs on one time and dumping a beer in the drip pan did the trick for bringing the temp down quickly after also adjusting the vent settings.
Large and Small BGECentral, IL -
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Room temp water on HOT ceramic sounds like a fine way to CRACK IT. Instantly.
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the small amount (4 oz) met the burning lump first, probably superheated or vaporized (vapourised?) before touching the ceramic?canuckland
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Begger said:Room temp water on HOT ceramic sounds like a fine way to CRACK IT. Instantly.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Begger said:Room temp water on HOT ceramic sounds like a fine way to CRACK IT. Instantly.
Things things function in the rain And snow[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Canugghead said:the small amount (4 oz) met the burning lump first, probably superheated or vaporized (vapourised?) before touching the ceramic?
These things aren't egg shells
unless of course again it is my magic BGE that makes it possible.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Darby_Crenshaw said:Begger said:Room temp water on HOT ceramic sounds like a fine way to CRACK IT. Instantly.
Things things function in the rain And snow
And many of you have had your eggs crack for no reason. Why stress it unnecessarily?___________Curry smells a hell of a lot better than a Big Mac, just sayin'
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funny thing is all the empirical and scientific experience that shows it is safe.
But i will put you down as a 'no'
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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