Third cook. Got a pork sirloin roast in there. But I can not get the temp below 300.
by Hopeful_Frame937
7 Comments
Responsible_Buy9325
One of the best things about the egg is the ability to hold heat. That being said, it makes it very difficult to cool down if you overshoot the temp it will be a struggle and take some time, I would close the top vent pretty significantly as well and see where you are at in 15-20 min
Sawgwa
You have 2 points of air flow, the bottom and the top. Your top is wide open creating a flue so the air will run into what ever your lower screen i set to and run wild.
Close the top down almost, or more, and play with it, as much as the bottom screen. It is a combination. That top tells me you are blazing something.
Chuck-fan-33
I agree with the others, that top opening is when you want to make pizza at a blazing temp. For low and slow you need to barely have the top open.
Hopeful_Frame937
Thanks for the input everybody. I clearly do not have a handle on this yet. Air shut down. But it is pretty hot.
mattband
Others have started but I’ll elaborate.
Once you overshoot your temp it’s too late and very slow to cool without closing down and losing the fire.
You need to figure 30-60 minutes of heat up time. Longer is for lower temps which is counterintuitive but is because it’s harder to dial in lower temps. You need to bring up temp slowly and make sure you’re stabilized before cooking. With practice this will become easy because you’ll get to know the settings.
Light your fire with top and both vents open to get the coals ignited. Close the lid after 10 min. When you start to warm up close your vents half way. When you’re within 30-40 degrees of your goal, shut the vents more. Mid to upper 200s doesn’t require much vent, like coin widths not much. However this will vary depending on climate, humidity and charcoal so you’ll have to practice.
No_Coyote_1776
Close the top vent more and crack the bottom one. Also look up burping and egg to get the temperature down! Cheers!
SteakAffectionate833
It’s very easy to over heat the egg. And hard to bring down the temp, but there is a way although seems a bit counterintuitive. Learned this trick from a blast furnace guy. The key is to add more fuel while at the same time reducing the air flow. The fuel will act like a heat sink and with decreased air the combustion goes down. Usually works pretty quick too
7 Comments
One of the best things about the egg is the ability to hold heat. That being said, it makes it very difficult to cool down if you overshoot the temp it will be a struggle and take some time, I would close the top vent pretty significantly as well and see where you are at in 15-20 min
You have 2 points of air flow, the bottom and the top. Your top is wide open creating a flue so the air will run into what ever your lower screen i set to and run wild.
Close the top down almost, or more, and play with it, as much as the bottom screen. It is a combination. That top tells me you are blazing something.
I agree with the others, that top opening is when you want to make pizza at a blazing temp. For low and slow you need to barely have the top open.
Thanks for the input everybody. I clearly do not have a handle on this yet. Air shut down. But it is pretty hot.
Others have started but I’ll elaborate.
Once you overshoot your temp it’s too late and very slow to cool without closing down and losing the fire.
You need to figure 30-60 minutes of heat up time. Longer is for lower temps which is counterintuitive but is because it’s harder to dial in lower temps. You need to bring up temp slowly and make sure you’re stabilized before cooking. With practice this will become easy because you’ll get to know the settings.
Light your fire with top and both vents open to get the coals ignited. Close the lid after 10 min. When you start to warm up close your vents half way. When you’re within 30-40 degrees of your goal, shut the vents more. Mid to upper 200s doesn’t require much vent, like coin widths not much. However this will vary depending on climate, humidity and charcoal so you’ll have to practice.
Close the top vent more and crack the bottom one. Also look up burping and egg to get the temperature down! Cheers!
It’s very easy to over heat the egg. And hard to bring down the temp, but there is a way although seems a bit counterintuitive. Learned this trick from a blast furnace guy. The key is to add more fuel while at the same time reducing the air flow. The fuel will act like a heat sink and with decreased air the combustion goes down. Usually works pretty quick too