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Bringing the temp down

Unknown
Unknown
edited November -0001 in EggHead Forum
After finally getting the coals glowing, my egg got up to 400 very fast. Then I closed the top and bottom vents about 80% and the temp slowly went down to about 325. But I'd like to get it down to 300 or 275, I'm doing a beer can chicken.

On one hand I'm tempted to open the lid to cool everything off fast, but I know that just allows a huge amount of oxygen into the embers. Better to fine tune the vents and keep the lid closed when one wants to bring the temperature down? Is there much of a chance that the fire'll go out completely even with the vents partially open?
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Comments

  • stike
    stike Posts: 15,597
    opening the lid raises the temp. adding oxygen, you see. opening the lid cools nothing but the thermometer.

    most of us never have any issue trying to cool the egg off. and that is because (to get a little zen), we never let it get too hot in the first place.

    once the ceramic gets warm, it will stay warm for a while. this will help you with overnight cooks and ribs and holding roasting temps.

    good news is that chicken will do better at 375 or even 400. max has a great method he stole from jacques pepin that runs at 500.

    as to your last question, it is not possible to starve the fire of oxygen if you have the vents open to allow oxygen in. ...even a bit. if a fire goes out at low temps it is usually due to ash build up, or giant chunks of lump not allowing the fire to go from piece to pieces (big chunks of lump mean big gaps)
    ed egli avea del cul fatto trombetta -Dante
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    .

    Newb42, why don't you sign on and get registered.

    I work the lower vent for course temperature control and the DFMT for finer control.

    GG
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  • big bob mn
    big bob mn Posts: 41
    I have found your dome temp is always a little higher than your grate temp. Stike hit it right on the head,#1- dont let it get to hot, and #2- your chicken will do better at a higher temp.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    The great thing about chicken is the many ways it can be cooked. If cooked to the correct internal temper it all comes out great.

    250° Direct
    chicken1.jpg

    chicken2.jpg

    chicken3.jpg

    350°
    chickspud2.jpg

    chickspud3.jpg

    400°
    chick400.jpg

    500°
    chick500.jpg

    300° Direct
    chickenwhitesau1.jpg

    chickenwhitesau2.jpg

    GG
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  • Unknown
    Unknown
    Wow GG, that chicken looks great!

    My BGE is drifting slowly down, now it's around 275. The fire is only on one half of the firebox now. I opened the vent a bit more. It's been on the grill for 1:46 so far!

    Sorry about not being registered, I find it convenient to post even without registering.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    .

    It's pretty late, what are you cooking?

    You are going to beat yourself to death if you keep chasing the temperatures.

    GG
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  • Unknown
    Unknown
    Beer can chicken, just took it off the grill. Took about 2 hours all told. I left the lid open while I went inside to grab an oven mitt, and when I got back there was a huge fire in the grill! Haha, damned oxygen.

    I hadn't realized till I put the grill together that there are two lids, the cast iron one and the ceramic one. I assume I use the ceramic one to choke the fire when I'm done?

    I just carved the chicken ... definitely the most moist chicken I've ever made!

    I love this grill, this is a blast. And this forum is a huge help!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    .

    Good news. I am glad you are liking the chicken. It will make even better sandwiches or salads tomorrow (if there is any left).

    A couple of quick things. Don't leave your dome open when you leave the egg.

    When you are done put the metal cap (DFMT or Daisy) on the grid and put the ceramic cap on the dome of the egg.
    Close the lower screen and sliding door.

    Go inside and enjoy the food.

    GG
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  • BConk
    BConk Posts: 72
    Since it heated up so quickly I doubt the ceramics had time to heat up. Dropping the temp then, at least in my experience, would be pretty quickly done.

    I'd just close the vents all the way top and bottom until it came down to the temp I wanted then open them slowly to hold that temp.

    Once the grill has fully heated up and the temperature is stabilized, lowering the temp takes a lot longer and you'd run the risk of putting out the fire by the time you came down 150° or so if you shut the vents.
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  • Scottymonster
    Scottymonster Posts: 1
    Thanks for these posts! I'm a newbie and the suggestion about working the bottom vent and problems with getting to hot (oxygen, etc.) has been most helpful. My chicken was awesome!
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  • Midnight Smoker
    Midnight Smoker Posts: 273
    Newb42 wrote:
    Beer can chicken, just took it off the grill. Took about 2 hours all told. I left the lid open while I went inside to grab an oven mitt, and when I got back there was a huge fire in the grill! Haha, damned oxygen.

    I hadn't realized till I put the grill together that there are two lids, the cast iron one and the ceramic one. I assume I use the ceramic one to choke the fire when I'm done?

    I just carved the chicken ... definitely the most moist chicken I've ever made!

    I love this grill, this is a blast. And this forum is a huge help!

    Don't have time to get into it now, maybe someone else can, but be VERY careful of "FLASHBACK"!!!
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