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Midrange Temp problem

Magicbrady
Magicbrady Posts: 3
in EggHead Forum
I have been using my large egg for a few months now and love it. Low and slow I've learned to dial in the heat and keep it stable for hours. I also have no problem with high heat sear. The problem I am having is extended cooks (1 hour plus) at 350-375. It's happened twice now that I get up to temp at 350 and then open the dome to add meat or later to baste, etc. The oxygen surge brings the temp from 350 to 390+ and I had to almost close both vents to keep it from climbing. Then I spend the next thirty minutes chasing temps to get back under control. Any suggestions?
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,692
    edited April 2018
    Make sure your lid is fully closing and your daisy wheel isn't losing settings when you open the lid.

    Minimize open time and don't chase the temp.

    My XL was a bit out of adjustment and I used to have to push the lid down slightly when it was hot and I opened it.  I pushed on ceramic, not the handle.

    I would rather light a candle than curse your darkness.

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  • Magicbrady
    Magicbrady Posts: 3
    Thanks! I will take a look at the lid adjustment. Daisy wheel isn't moving, I watched that. 

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    I find myself kicking the bottom vent shut before I open it when I’m trying to stay in the mid 3’s then resetting it when done.  Then like Ozzie said, commit when the lid is open, not a time to be forming a plan. 

    (You can close it by hand, but it doesn’t look as cool)


    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Do not change the vents. You have them set for the temp you want.  Any change will mean that you lose your target temp.  Minimize the time you have the top open - be prepared.  You will spill heat but the added air will then allow the fire to grow adding heat back in.  The higher temps you are experiencing will settle back down if you leave things alone.  A short time at higher temps is ok for almost anything you are cooking.  Just minimize the rise by keeping dome openings to short durations.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Thapco
    Thapco Posts: 44
     Temp reacts like a rubber band when you open the lid.   Goes down, then springs up past your target  temp then goes down finally settling back where you had it.  Don't chase it.
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  • Nature Boy
    Nature Boy Posts: 8,687
    The biggest suggestion I can offer is to pay a little less attention to your thermometer reading, and a little more attention to how the food is cooking. Opening the Egg, especially on a windy day will stoke the fire. Once you cut air off, the fire will get smaller. The Egg may stay hot, but most likely everything is fine if the cook is going fine. A little less thinking helps sometimes. Cheers! Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Magicbrady
    Magicbrady Posts: 3
    Thanks all! Really appreciate the advice
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