I need to lower the temp to 250. For the past 30 minutes I’ve been making the vents smaller and smaller, but the temperature is rising ever so slowly. I need it to come back down. Any suggestions?
I need to lower the temp to 250. For the past 30 minutes I’ve been making the vents smaller and smaller, but the temperature is rising ever so slowly. I need it to come back down. Any suggestions?
by NinjaPirate007
12 Comments
Gloomy-Employment-72
Close the bottom vent to about half that, and be patient. The great thing about an egg is how it hold temp, but it can be frustrating when you overshoot and need to cool down. Patience, patience, and more patience.
tripsuire
This may sound crazy, but the top vent is open way too much for 250. It should be barely cracked. I probably never crack it more then about 1/8
Thecoolhands
Close top and bottom to a sliver. You may need to shut them completely a while if you hit 300, then open to a sliver.
emmanuelmtz04
If you need the temp to drop throw more lump charcoal in there. I know it seems counterintuitive, but it’ll drop it almost immediately. Then make sure your fire is still good and then adjust your vents. Don’t close your vents to lower the temp. It’ll choke the fire and you’ll get dirty smoke. Plus the egg is designed to hold heat. Closing the vents will keep the temp steady for quite a while
CHASLX200
BLock it all off for a while. It will come down like a clown.
NWGaClay
As said, shut both to a bare sliver and wait. If you start dropping steadily add a little bottom vent back in. Welcome to the fam. It gets easier to know where to be. There’s an illustrated guide floating around, I Believe from BGE showing vent settings but I can’t locate at the moment.
IamFatTony
How are your seals? My silicone behind my bottom vents had failed and had to be redone. I could close the vents on the bottom and the temp would still climb… no more after new seals all around…
BarnabyJones792
Worry about the meat temp not the pit temp.
Substantial_Low_302
250 and 260-750 aren’t that far apart. You’ll be fine.
A lot easier to heat up an egg than it is too cool it down.
I recommend taking a day to practice your temps. I personally leave my bottom vent wide open (screen only)for airflow and use top damper for throttle and brake.
It’s a learning curve. You’ll get there.
RecommendationNo8223
Please also ensure temperature gauge is accurate and calibrated
vinsalducci
The way to think about this-the bottom vent is the GAS PEDAL and the top vent is the BRAKE PEDAL.
Once I figured that out, getting to and keeping a specific temp became way easier.
Also, don’t be quite so hung up on hitting an exact temp. A 20 degree buffer on either side of a temp is fine, especially at the beginning. Aim small, miss small. Aim big, miss big.
12 Comments
Close the bottom vent to about half that, and be patient. The great thing about an egg is how it hold temp, but it can be frustrating when you overshoot and need to cool down. Patience, patience, and more patience.
This may sound crazy, but the top vent is open way too much for 250. It should be barely cracked. I probably never crack it more then about 1/8
Close top and bottom to a sliver. You may need to shut them completely a while if you hit 300, then open to a sliver.
If you need the temp to drop throw more lump charcoal in there. I know it seems counterintuitive, but it’ll drop it almost immediately. Then make sure your fire is still good and then adjust your vents. Don’t close your vents to lower the temp. It’ll choke the fire and you’ll get dirty smoke. Plus the egg is designed to hold heat. Closing the vents will keep the temp steady for quite a while
BLock it all off for a while. It will come down like a clown.
As said, shut both to a bare sliver and wait. If you start dropping steadily add a little bottom vent back in. Welcome to the fam. It gets easier to know where to be. There’s an illustrated guide floating around, I Believe from BGE showing vent settings but I can’t locate at the moment.
How are your seals? My silicone behind my bottom vents had failed and had to be redone. I could close the vents on the bottom and the temp would still climb… no more after new seals all around…
Worry about the meat temp not the pit temp.
250 and 260-750 aren’t that far apart. You’ll be fine.
A lot easier to heat up an egg than it is too cool it down.
I recommend taking a day to practice your temps. I personally leave my bottom vent wide open (screen only)for airflow and use top damper for throttle and brake.
It’s a learning curve. You’ll get there.
Please also ensure temperature gauge is accurate and calibrated
The way to think about this-the bottom vent is the GAS PEDAL and the top vent is the BRAKE PEDAL.
Once I figured that out, getting to and keeping a specific temp became way easier.
Also, don’t be quite so hung up on hitting an exact temp. A 20 degree buffer on either side of a temp is fine, especially at the beginning. Aim small, miss small. Aim big, miss big.
Put more lump coal on it!