- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Big Green Egg temperature pissing me off!!
Posted on 8/15/13 at 10:22 am
Posted on 8/15/13 at 10:22 am
So I'm doing 2 Pork shoulders. I get the temp up to 250 with the grill plates in and throw on my shoulder. Temp drops to 210 and it takes about 15 minutes to get up to 220.
THEN ALL OF A SUDDEN it spikes up 100 degrees to 320!!
In about 10 seconds. WTF. Now I can't get it below 300
THEN ALL OF A SUDDEN it spikes up 100 degrees to 320!!
In about 10 seconds. WTF. Now I can't get it below 300
11
Posted on 8/15/13 at 10:23 am to Brodeur
i told ya'll. use this thing as an ice chest instead.
Posted on 8/15/13 at 10:30 am to Brodeur
quote:
So I'm doing 2 Pork shoulders. I get the temp up to 250 with the grill plates in and throw on my shoulder. Temp drops to 210 and it takes about 15 minutes to get up to 220.
THEN ALL OF A SUDDEN it spikes up 100 degrees to 320!!
In about 10 seconds. WTF. Now I can't get it below 300
how were the vents adjusted once you got it to 250? did you let it stabilize at 250 for a while or did you just throw the butts on when you saw the needle hit 250?
Posted on 8/15/13 at 10:31 am to Brodeur
Did you hold them temp at 250 for any amount of time prior to putting the meat on? Sounds like your fire may have still been on the rise, it may have just stalled for a bit when you added the pork shoulders. Also if you're just using the dome thermometer it may be exaggerating the temp drop a little bit since you just stuck a cold piece of meat next to it.
I like to hold my fire steady for about 10 minutes at the desired temperature before adding meat. It will drop slightly when you add the meat, but will right itself.
In any case, it's pork shoulder. A few temp spikes won't make much of a difference.
I like to hold my fire steady for about 10 minutes at the desired temperature before adding meat. It will drop slightly when you add the meat, but will right itself.
In any case, it's pork shoulder. A few temp spikes won't make much of a difference.
Posted on 8/15/13 at 10:31 am to Brodeur
Sounds like your thermometer is sticking. Next time tap on it when the temp is rising and see if it jumps up when you do.
Posted on 8/15/13 at 10:34 am to OldSouth
quote:
Sounds like your thermometer is sticking.
that's a good point too. are you only using the dome thermo?
Posted on 8/15/13 at 10:48 am to gmrkr5
It was at 250 for about 20 minutes with the bottom vent about 1/4 of the way open and the top hole vents open
Posted on 8/15/13 at 10:51 am to Brodeur
Yea dome thermometer. There was a little condensation in it this morning that worried me and I thought it could be broken.
I think it's fine now. Took about 30 minutes to start dropping, but it's dropping now
I think it's fine now. Took about 30 minutes to start dropping, but it's dropping now
Posted on 8/15/13 at 10:51 am to Brodeur
Sounds like you're adjusting vents too quickly. Your meat will cool off dome temp for a little while, wait, it'll climb up.
Eta: buy a maverick therm
Eta: buy a maverick therm
This post was edited on 8/15/13 at 10:52 am
Posted on 8/15/13 at 10:57 am to Brodeur
quote:
It was at 250 for about 20 minutes with the bottom vent about 1/4 of the way open and the top hole vents open
vents are open a little too much. when im holding 225-250 the bottom vent is 1/8 and the daisy wheel is about half way closed.
Posted on 8/15/13 at 10:59 am to gmrkr5
I wouldn't stress too much about it....the temp being 50 degrees too high for 1/2 hour doesn't matter too much on a long cook. 150+ degree swing may dry things out, but a 50 degree bump for a little while is no big deal.
Posted on 8/15/13 at 11:02 am to Brodeur
Also make sure your fire has stabilize before putting meat on. Get your 225-250 temp and let it sit for a little while.
ETA: have you calibrated thermometer?
ETA: have you calibrated thermometer?
This post was edited on 8/15/13 at 11:07 am
Posted on 8/15/13 at 11:03 am to thegreatboudini
And make sure your dome thermo isn't poking into your big hunka meat and throwing all your readings off. (Don't ask me how I learned this one, LOL)
Posted on 8/15/13 at 11:06 am to Brodeur
I fire my Primo XL up with lid and vents wide open. Once the fire is good and lit I place the grill grates with ceramic plates and close the lid. It usually takes about 10 minutes for the dome thermometer to read 250ish. As soon as it does I close both the vents to nearly closed. Perhaps a centimeter or smaller opening on both. The temp will then stabilize around 200-210 in another 10 minutes or so. As soon as it does I drop my meats on the pit.
According to the dome thermometer I actually cook at 200-210 on the Primo. I do this after I discovered that the temp at the grate is notably hotter than at the dome where the thermometer resides. Makes sense as the grates are closer to the fire. On my Primo if the dome is reading 225 the grate is over 250+. I dont know if this is the case with the Egg but I'd bet it is. Once the temp zeroes in where I want it I've cooked for upwards of 12 hours without adjustment.
Another issue I've run into with pork butts is the fat rendering into the coals later in the cook. When this happens it can cause a termperature spike as the oils/fats burn. You can remedy this on the Primo by placing an aluminum pan under the butts and on top of the ceramic plates to catch the drippings.
As a side note, I use Royal Oak. I'm sure your choice of coals could be an issue as some do burn hotter than others.
According to the dome thermometer I actually cook at 200-210 on the Primo. I do this after I discovered that the temp at the grate is notably hotter than at the dome where the thermometer resides. Makes sense as the grates are closer to the fire. On my Primo if the dome is reading 225 the grate is over 250+. I dont know if this is the case with the Egg but I'd bet it is. Once the temp zeroes in where I want it I've cooked for upwards of 12 hours without adjustment.
Another issue I've run into with pork butts is the fat rendering into the coals later in the cook. When this happens it can cause a termperature spike as the oils/fats burn. You can remedy this on the Primo by placing an aluminum pan under the butts and on top of the ceramic plates to catch the drippings.
As a side note, I use Royal Oak. I'm sure your choice of coals could be an issue as some do burn hotter than others.
This post was edited on 8/15/13 at 11:14 am
Posted on 8/15/13 at 11:07 am to Brodeur
Posted on 8/15/13 at 11:07 am to Brodeur
quote:
big green eggg
Big Green POS
Posted on 8/15/13 at 11:09 am to Tiger Ryno
Why are you In this thread? Go fire up your old smokey
Posted on 8/15/13 at 11:14 am to wiltznucs
quote:
Another issue I've run into with pork butts is the fat rendering into the coals later in the cook.
Do you use a full firebox on your Primo? When smoking I usually use the firebox splitter and put the fire on one side and meats on the other. This makes it easier to tend to the fire and add more wood for smoke. Also no drippings in the coals. I can do 8-10 lbs of meat this way, anything more and I have to use the full grates.
Posted on 8/15/13 at 11:14 am to thegreatboudini
I appreciate it. Got it sitting around 235 right now.
Of course I look up in the sky and see rain clouds. Today just might not be my day
Of course I look up in the sky and see rain clouds. Today just might not be my day
Posted on 8/15/13 at 11:18 am to Woody
quote:
Do you use a full firebox on your Primo?
Yes... Full firebox with no divider in place. I do use ceramic plates on both sides for full coverage.
I figure I'm gonna burn roughly the same amount of coal either way so I typically do 2-3 butts at a time.
Your method would definitely work for keeping rendered fats out of the coals but I'm not sure using a divider is an option on the BGE.
This post was edited on 8/15/13 at 11:20 am
Page 1 of 2
Back to top
Follow TigerDroppings for LSU Football News