Assistance request

My experience has been that the FEPG always overshoots the set temperature, sometimes considerably, for a short period while it comes up to temp. But it eventually returns to the temp I have set and stays within a close range. Seeing your HHT at 30 and a set temp at 170, which seems very appropriate, I would think yours should behave much the same. If not, a chat with Cookshack might solve your problem. Good luck.

I would suggest a couple of things

1) lower your HHT

2) remove the flue cap completely (this actually makes a big difference)

3) Quit cooking at 170... You'll get plenty of smoke at higher temps

Nordy

How low should I run the HHT?

Done.

I was only "Pre" smoking some pork chops before a quick sear. The reason for the low set temp is that my FEPC runs about 260 - 280 (Grate temp) at this set temp.

Beg your pardon, Nordy, but why shouldn't one use the 170 temp? I find plenty of uses for that temp and the unit performs well with a 10/30 setting.

I cook that low at times... but rarely. (mostly for salmon, about 190, etc) In the past I would use 170-180 to give a little "extra smoke" to brisket, or to "smoke" some steaks ala the "reverse sear" method. However, I've found I don't really need to do that to brisket to get great smoke flavor on this grill, and the steaks do great for about 10-15 min at 200.

I've had the best luck at keeping it low if I "creep up" to set temp. So starting HHT at 20-25 will provide that "creep" to a low temp. However, I've heard several people make the argument to heat the grill to 300, then let it back down to the set temp. I don't know the best answer or which is faster, but I've had good luck with my "creep to temp" method. Another little trick is leaving the hood closed while starting the fire. Only downside to these tricks is sometimes you get a fire that's running too lean.

I've honestly had trouble trying to keep the grill below 200. But, my experience has been that the difference in 170 and 200 has been negligible in quality of the Q. Taking the flu cap off and making sure the grill is out of the wind (and sun) as much has possible has helped tremendously in keeping temps low. Honestly my best low temp cooks, have been when the ambient temps are <45 degrees.

(So... yes there was a little sarcasm in my "Quit cooking at 170" comment)

Take good notes, experiment, and call Cookshack if you can't get it resolved. They are always very willing to help.

Nordy