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Temperature control on the Mini

mackers
mackers Posts: 11
edited September 2018 in EggHead Forum
Hello egg fans,

as a new member on this forum, I would like to ask my first question here.  :)

I'm very pleased with my BGE Mini and use it mainly for grilling on direct heat. The results are simply amazing with this little guy!

After lightning the mini with a looftlighter, I got it up to a stable 220℃ (428℉) in less than 10 minutes which is perfect for grilling. The cast iron grid sits in the egg during the whole process of heating up.

However, I notice a massive temperature drop every time I open the dome. The temperature is very stable with the egg closed, but after opening it, for example to put a steak on the grill or flipping the steak, the temp easily drops about 60℃ (140℉). When I close the dome, the temperature will climb back up again to the desired value, provided that I give a lot of air. This could take up to 2 minutes.

A temperature recovery period of 2 minutes doesn't mean much for long indirect cooks, but it certainly does for medium rare steaks that only needs a few minutes of cooking.

Is this something normal for the BGE Mini or am I doing something wrong here?

Thanks in advance!
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,458
    The chunk of protein is blocking the radiant heat from the thermometer. Therefore it takes longer to show recovery.  The sear of course is happening from below so if you start with a strong fire the thermo really means nothing.   If I’m searing on the mini I rarely close the dome so I’m only searing and not cooking the top of the meat with radiant heat from the dome.   

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • fishlessman
    fishlessman Posts: 34,582
    its not really a big deal for steaks, the dome temps drop, but the heat from the fire actually increases.  i light thru the bottom vent on my mini, it creates a bigger fire quicker than from the top, all the lump gets red this way
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • cookingdude555
    cookingdude555 Posts: 3,196
    Remember, the mini is, well, very mini.  When I use mine I don't even pay attention to the therm, I am usually grilling like you.  The mini doesn't have a lot of ceramic to soak up heat like the bigger eggs, and you only preheated 10 minutes, not giving the egg much of a chance to radiate heat back down on the protein from the dome.  If you like the results, worry less about the thermometer temp.  Post some pics of those steaks!
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  • mackers
    mackers Posts: 11
    edited September 2018
    Thank you all for commenting. Good to know that this is not something on my end. Everything I grill with direct heat on the Mini tastes really good so I guess the temp indicator on the thermometer is not a big deal. Haven't got any pictures from the steaks yet, but how about a salami pizza from the Mini? Hehe  B) 
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    I would hit that great looking Pizza! If I'm using the Mini for grilling it's blazing hot and don't care about the thermos, if doing a pizza I would watch the temp.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • mackers
    mackers Posts: 11
    Jupiter Jim said:
    I would hit that great looking Pizza! If I'm using the Mini for grilling it's blazing hot and don't care about the thermos, if doing a pizza I would watch the temp.
    Thanks Jim! Made this pizza with indirect heat on 250℃ (482℉) sharp. Tasted really good.
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