Dialing in temp for smoking

BDD · June 2019

XL Green Egg with firebox 3/4 full for Pork Butt. Having trouble keeping temp from climbing above target of 225. Have had to shut both vents completely to prevent temp spike. Don't want to keep vents completely shut.

Any suggestions?

1voyager · June 2019

I wait until the temperature reaches 225 then add the platesetter (I'm assuming you use the platesetter for pork butt).

Then I shut down the vent and daisywheel (or Smokeware Cap) to 1/8th of an inch opening. Wait for the temperature to go back to 225 and plop on that hunk-o-meat.

The only time I get a temperature spike is when I use too many wood chunks.

Matt86m · June 2019

How many starter blocks are you using? IE, how big of an area of charcoal are you lighting to begin with?

For a regular cook - tritip, steaks, etc Ill use 2 blocks (1 1/2'' squares), 1 each in 2 different locations. For a low and slow Ill split 1 block and place 1/2 in 2 locations.

I have an XL too. Let the blocks get good and lit, arrange my chuncks and put in the PS. Close it up and watch for the temp to get to 225* then adjust the top and bottom to stabilize temps

Acn · June 2019

IMHO, the egg is atrocious at keeping a temp that low without outside assistance. I would say if your XL wants to settle around 250 then let it. The difference in the final product will be negligible and you’ll save yourself the stress of trying to chase a temp all day.

ScottyG · June 2019

I was first introduced to this forum a year ago trying to find help on the same topic, so I feel your pain.

Bottom line, kiss 225 goodbye. Your XL is a thoroughbred and that horse wants to run. But as the good folks on here have mentioned, you really don’t need to go that low anyway.

Even 250 can be tough, but I snagged a Smobot and haven’t had much a problem holding that temp since.

blind99 · June 2019

Acn said:

IMHO, the egg is atrocious at keeping a temp that low without outside assistance. I would say if your XL wants to settle around 250 then let it. The difference in the final product will be negligible and you’ll save yourself the stress of trying to chase a temp all day.

the followup to this is "my egg went out overnight, is the meat still safe?"
it's such a good insulator, it doesn't take much to get it to 225. so it's a tiny fire, and to keep a tiny fire you need little air. chasing temps at the low end is a PITA. 275, 285 etc much easier.

bikesAndBBQ · June 2019

How much above 225 is it going? Temperatures can go up and down throughout a cook. It doesn’t mean anything is wrong. It is a live fire. If I see mine trending too high up or down, I make little adjustments. Grate temps seem to vary more than the dome temps.

BDD · June 2019

Thanks for all of the advice; highest it spikes is 300. I'll try splitting one starter block in two. I was using 2 full blocks. Agree that the XL is just meant to heat up quick.

Hans61 · June 2019

Anywhere from 225 to 300 is fine don’t sweat it just enjoy yourself :-)

TEXASBGE2018 · June 2019

I doubt that you could even tell if I offered you something cooked at 225 for X hours vs 250 or 275 for X hours. That small of a temperature variation in most cases will yield almost the exact same results on the palate. As Hans said, don't worry so much about an exact temp. Cook it to feel.

BDD · June 2019

OK thanks for the tip !

GrateEggspectations · June 2019

For me, one key to keeping low temps has been to use a lot of small bits of lump. They help fill the air pockets in the lump, thereby reducing the oxygen flow. Makes quite a difference, in my experience.

BDD · July 2019

Anyone know what the bands should be torqued to? I had to adjust my upper band.

Dialing in temp for smoking

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