Can't lower temperature

BigBopper · September 2010

I've just started with an XL Egg. I have a problem in that I can't seem to get the temperature low enough. I am using lump charcoal with some hardwood (mesquite) chunks mixed in. No matter how I set the dampers (top and bottom) I can't get the temperature much below 300F - I am trying for 225F for brisket. I think that I want a consistent airflow so I get some good smoke, but then the temperature is too high. In addition to the vent settings, what are the other factors?

RVH · September 2010

As you have found, intake and exhaust are what will effect dome temp. Regardless the amount of smoke you desire it is intake and exhaust. Limit the amount of air that can flow through the BGE and you can control the temps. As for the smoke, place enough chunks in the areas that have lump burning and you will have plenty. Place chunks where the lump is likely to burn in the future and you will continue to have plenty of smoke. Practice a couple of times and you will have it down.

stevesails · September 2010

i have an XL. try not to let it get over your target temp then close the lower vent to just 1/8th inch and the daisy wheel vents open a little more than 1/2 way. Mine will cook at 250 all day there.

Also, I have found If i stick with the same brand of lump, I can have more consistant adjustments.

And Check the Thermometer in boiling water and adjust. I bet it is off.

Tripmaker · September 2010

If I open the daisy wheel so that just the ovals are open and close the bottom damper to about 1/8 inch I will maintain about 225. But that is with a large. The XL may be different but it doesn't take much air to maintain temperature.

RRP · September 2010

It's best to sneak up on a temp rather than try to bring it down. I start shutting my vents when I'm within 50° of my desired temp. One other trick works for me is if the temp has gotten ahead of me I will quickly soak some wood chips in water and then spread them well on the hot coals - that can drop my temp 40 degrees.

gdenby · September 2010

You will be getting smoke even at very low air flows, assuming there is enough wood on hand. You will see very little smoke, but it is there, doing the job. For the first 20 - 30 minutes both the lump and the wood will give off heavy white smoke. After that, it should reduce to wisps.

If you let the Egg go to 300 (or whatever) for 1/2 and hour or so, it will take that long for the dome temp to reduce, and if you have really really clamped the vents down, it will then continue to drop.

At about 200, close your vents down most of the way. When approaching 250, close top to slits, bottom to about 1/8". Let sit for 30 minutes after that.

SmokeyPitt · September 2010

Hi BigBopper,

Welcome aboard.

It sounds like you might be in mid-cook already, so if I were you I would just shut the vents down completely for a minute or two, then open them up ever so slightly until you get to your temp. My guess is that the fire got a little too big in the first place, so it will take a little while to get it to die down.

When lighting for a low and slow, start with a nice small fire and let it grow gradually. The egg retains heat very well and it can be difficult to bring the temp down if you overshoot.

One other suggestion is to check your dome thermometer. You can place it in boiling water and check it is reading about 212. Not sure if you want to do this right now if you are indeed in mid cook (unless you have a good set of gloves and can remove it quickly).

Good luck!

SmokeyPitt · September 2010

That's what I love about this forum...in the time it took me to formulate a response there were already 5-6 others!

One other thing- you may want to just shoot for a temp of 250 in the dome rather than 225. It is harder to maintain 225 and the general consensus is 250 dome is "low enough". It is hotter in the dome than at the grate, so 250 dome is probably about 225 on the grate.

Smokin' Stogies · September 2010

Well said SmokeyPitt. I have an XL and have found a number of factors can come into play, size of initial light, wind, Thermometer. I know I can hold a 225 dome on my XL no problem, 1/8 inch bottom vent and a toothpike width on the daisy. That said, the dome and grate are 25 to 30* different. Close her down and let her settle but start with the easiest fixes first, check the thermometer and then go from there. Also, stay consistent in your lump. Some burn hotter than others so if you stay consistent, you know where they will hold with a particular configuration of vent and daisy. Go luck, let us know how you make out.

Regards,

John

tr · September 2010

What is a peanut can hack?

BigBopper · September 2010

Thanks to everybody. I checked out the thermometer and it was within 2 degrees. This time I was able to keep the temperature low - I used lump charcoal but put the wood (mesquite) in a loose foil pack and set it on top of the coals. Made a flat cut brisket using the grid on top of the plate setter. Brought the internal temperature to 185 over about 6 - 7 hours.
The meat has a good smoke flavor although I don't see much of a smoke ring. It is a bit dry - I'm not sure what do do about that. Should I wrap it in foil after about 4 hours, use a wet mop, ...?

BigBopper

Can't lower temperature

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