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Egg temp

kweitz
kweitz Posts: 305
in EggHead Forum
OK, so I'm getting ready to cook 3 racks of baby backs and my egg seems to settle on 280 degrees dome. I keep closing the vent, little by little, but she seems to love 280! Thoughts? I have the vent at about 1/4" open. 

Charles Town, West-by-God Virginia

Sazco large Casa-Q

Large BGE

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Comments

  • lousubcap
    lousubcap Posts: 36,854
    If that's where it wants to settle-go with it.  +/- 15*F on a low&slow cook doesn't really impact anything besides time to the finish-line.  Once you get the BGE above your desired temp it takes a while to bring it down-lots of ceramic to cool.
    A couple of things to consider-does it routinely settle in that neighborhood...all BGE's seem to have a sweet-sport somewhere in the 240-270*F  or so range.  
    Dome thermo calibrated?  
    BTW-welcome aboard and enjoy the journey.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • pgprescott
    pgprescott Posts: 14,544
    Cook em. 
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  • bgebrent
    bgebrent Posts: 19,636
    280 is absolutely fine.
    Sandy Springs & Dawsonville Ga
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  • kweitz
    kweitz Posts: 305
    Yeah, she seems to like it around 300. I just keep backing it down every 20 min or so to see if she'll come down. Planning supper at 5 so plenty of time. I'm excited, although I couldn't  get the membranes off of the 3 slabs of Costco baby backs. I froze them and don't know if that's got anything to do with that issue or not

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • kweitz
    kweitz Posts: 305
    Thermometer is dead on. 

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • bgebrent
    bgebrent Posts: 19,636
    The Costco bb ribs come with the membrane removed.  I once made the same mistake.
    Sandy Springs & Dawsonville Ga
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  • kweitz
    kweitz Posts: 305
    Thanks Brent, now I just feel stupid!!

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Just do it. My Large will ride at 275 all day
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • CtTOPGUN
    CtTOPGUN Posts: 612
    edited March 2017
    Once you overshoot and the ceramics are heat soaked it takes a long time to drop temp. When you load the protein it will suck some heat up. If in a hurry I have put a load of water in a pot to help drop temps. But 280* won't hurt a thing anyway. Just watch it after loading the protein to make sure your chasing adjustments did not cause it to drop too far.

     If a membrane is difficult to remove you can score the membrane a few time with a sharp knife to allow rub/smoke penetration and relax it's grip. Some do this rather than remove the membrane on all rib cooks. Of course if it was already removed at Costco, this is a moot point. Could be useful in the future.

      
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • Carolina Q
    Carolina Q Posts: 14,831
    280's fine, but if you still have the vent open 1/4", you have room to play if you want to. 250 on my large means the top daisy petals are open about halfway and the bottom vent, about 1/16-1/8".

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

    Michael 
    Central Connecticut 

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  • kweitz
    kweitz Posts: 305
    OK, so ribs are on. Next stupid question; how long does it take to get back up to temp?

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • lousubcap
    lousubcap Posts: 36,854
    That depends on how far its dropped.  The bottom-line, "If the temp was stable before you loaded the protein, then it will return to that temp (or close to it) if you did nothing to impact air-flow."  Patience is the watch-word.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • kweitz
    kweitz Posts: 305
    Thank you!

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • bhedges1987
    bhedges1987 Posts: 3,201
    Your good! The only time I care about an exact temp is when I'm doing brisket. Anything else I just go where the egg settles. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • kweitz
    kweitz Posts: 305
    It's kinda funny, temp settled on 230 after coming back up to temp after placing ribs on! Sweet!!

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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