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Water condensation during cook

bigeggdan
bigeggdan Posts: 19
in EggHead Forum
Anyone else find a puddle of water in their LGE after a cook?

The details:

I'm in central Indiana, clear skies today, its low 30's and a bit humid.  I cooked of a couple pork butts in my LGE today, started at 10 am, finished at around 11pm.  I used an empty pan on the place setter to collect the grease - no water. During the cook, I noticed there was moisture dripping on the ground from the Egg.   

After taking off the food, I closed the bottom vent and put on the ceramic top to snuff the fire, just like I always do.  When I went to put the cover on the LGE a few minutes ago, I noticed that there was about 1/2 inch of water in the bottom.  It must have accumulated during the cook!

I immediately took everything out of the Egg and drained the water using towels, however the ceramic absorbed a lot of water.  I put the Egg in the garage so it wont freeze and hopefully will be able to dry out.

This is actually the 2nd time I have experienced this, the first time my base ended up cracking from the moisture and was replaced.  I thought it was just bad luck the first time, but now that it has happened again I'm most concerned. 

WTH? 


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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,828
    edited December 2020
    Couple thoughts:

    Bloomington here and we’ve had 4+ inches of rain in the past couple of weeks. Is the dome aligned with the base? Sometimes if there is an overbite/underbite, I’ve had water collect on the lip and leak into the base. 

    That with the wild temp swings 50’s to 10’s creates a great environment for condensation. 

    My theory is your low and slow did a great job of leaching the excess moisture from your egg and it gathered in the base. 
    Roll it back outside, fill it with lump and burn/dry it out for a couple hours at 400-500*
    ~ 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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  • bigeggdan
    bigeggdan Posts: 19
    Should say my LGE is kept in the garage when not in use and it was bone dry when I started the cook yesterday on a cool, sunny day.  The only moisture it was exposed to was the humidity from the outside air or the meat itself.  It seems like on colder days the moisture can't evaporate during low and slow cooks and condenses on at the bottom of the base.
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