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Keeping the BGE from overheating....

mrakaaka
mrakaaka Posts: 6
in EggHead Forum
Hello All:

13 year BGE user....many cooks...Briskets, shoulder, pizza etc etc...  yesterday I was smoking a brisket..17lb... I use a BBQ Guru...always seemed to work.... I was doing a Hot and fast smoke @ 350 degree ....after about 6 hours the temp just seemed to jump up to 400+... the Guru said 350....  Any ideas on what the problem was?  too much BGE lump charcoal? 
bad BBQ Guru?  other things I am missing?  Thanks for the help.     OR.... is there a discussion on bringing down the BGE temp quickly that I missed.  Happy Egging! 
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Have you calibrated your dome thermometer lately? Could be the guru is right.

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

    Michael 
    Central Connecticut 

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  • lousubcap
    lousubcap Posts: 37,853
    Regarding dropping temp in a hurry, if you have a rig that enables easy extraction of the heat deflector and cooking grate (PSWOO here) you can yank the guts and toss ice cubes on one area of the fire to knock it down then restore the gear and resume the cook.  All the ceramic mass will take a while to cool.  FWIW-
    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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  • Scantron
    Scantron Posts: 93
    Have you checked the condition of your probe wires? I was we experiencing unreliable temp readings with my Guru and I think it was because my probe wires had deteriorated over time. I ordered new ones and it fixed my issue. If they were older, using them at 350 degrees may have pushed them over the edge. I think I've read that they are only supposed to be used for cooks at 400 degrees or less.
    Cooking on a Large Big Green Egg in North Chicagoland.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I’m not a controller owner but was the fan running while it was heating up?   

    Could the evaporation of the meat stop and let the temp creep up?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JethroVA
    JethroVA Posts: 1,251
    I'm with @Mattman3969 theory.  I too have had temp rise towards end of an otherwise stable turbo cook (325-350).
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
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  • WeberWho
    WeberWho Posts: 11,602
    I'd do the boil test on your thermometer and see to where it's at for temp. Might as well check your Guru while your at it. At least you'll know which one is accurate 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • mrakaaka
    mrakaaka Posts: 6
    Thanks for all the input!!!!!!!
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  • Terrebandit
    Terrebandit Posts: 1,750
    When the batteries get low on my controller, it does not do a good job maintaining temps.  It usually does what you are experiencing. 
    Dave - Austin, TX
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