New RT700 got to 400 and now won’t get to 225

[ShelTeq]

I did the first burn for 1 hour at 400.

then I turned the controller to LO and it keeps running the fan. I have food on there and it’s too hot. Any advice? Will it get lower eventually or did I screw myself?

 

[We'reSmokin'Now]

It should come down on it's own, but could take a little while.
The fan is running trying to get the temperature down to your set point.
What's your ambient temperature?
In the desert heat, I sometimes open the lid to help the temp come down.

 

[ShelTeq]

I’m in New Orleans. 90 degrees with 90% humidity lol.
I guess I’ll just eat the food with a slightly darker crust lol.
I have on there a pork butt, 2 racks of ribs, and 10 chicken thighs.
It’s at 264 now and dropping slowly

 

[We'reSmokin'Now]

Yikes!
Good luck!

 

[PRC]

I’m in New Orleans. 90 degrees with 90% humidity lol.
I guess I’ll just eat the food with a slightly darker crust lol.
I have on there a pork butt, 2 racks of ribs, and 10 chicken thighs.
It’s at 264 now and dropping slowly

I agree with We’erSmokin, when i want to bring down the temp quick I turn the unit off with the power switch and open the lid until you get within 50 degrees of your desired temp then turn back on, close the lid, and you will be good.

 

[ShelTeq]

If I tirn

I agree with We’erSmokin, when i want to bring down the temp quick I turn the unit off with the power switch and open the lid until you get within 50 degrees of your desired temp then turn back on, close the lid, and you will be good.

if I turn off the power switch will it go into shut down mode or just leave it off for a bit and flip it back on?

…. probably should’ve figured this out before I put the food on

 

[ShelTeq]

One way or the other I’ll post pics of the finished product

 

[ShelTeq]

Yikes!
Good luck!

It’s down to 259 now

 

[PRC]

If I tirn

if I turn off the power switch will it go into shut down mode or just leave it off for a bit and flip it back on?

…. probably should’ve figured this out before I put the food on

Turning off the power switch will put it into shutdown mode and will keep the fan running (which you want). When you get within 50 degrees of the temp you are going for simply turn it back on, close the lid, and everything will work fine.

 

[ShelTeq]

Turning off the power switch will put it into shutdown mode and will keep the fan running (which you want). When you get within 50 degrees of the temp you are going for simply turn it back on, close the lid, and everything will work fine.

Sitting pretty at 225 now. So the food spent the first hour going from 265 to 225. Not quite low and slow to start but I hope salvageable lol

 

[We'reSmokin'Now]

A couple of thoughts:

1-I would have done my bun-in, then shut the grill down before attempting my first cook.
2- there is no right or wrong way of doing this. Part of the fun is figuring out what works for you and what doesn't. As they say, there's more than one way to smoke skin a cat.
3-I don't shut the power off, I just open the lid to help the grill cool off while I sip my beer.

BTW, humidity or not, NOLA is one of my favorite cities in the world!

 

[We'reSmokin'Now]

Sitting pretty at 225 now. So the food spent the first hour going from 265 to 225. Not quite low and slow to start but I hope salvageable lol

Let us know how things turn out....

 

[ShelTeq]

A couple of thoughts:

1-I would have done my bun-in, then shut the grill down before attempting my first cook.
2- there is no right or wrong way of doing this. Part of the fun is figuring out what works for you and what doesn't. As they say, there's more than one way to smoke skin a cat.
3-I don't shut the power off, I just open the lid to help the grill cool off while I sip my beer.

BTW, humidity or not, NOLA is one of my favorite cities in the world!

 

[ShelTeq]

BTW, humidity or not, NOLA is one of my favorite cities in the world!

There’s no place like it. Good and bad.
I’m a westbanker

 

[ShelTeq]

There’s no place like it. Good and bad.
I’m a westbanker

 

[Waterboy]

Those ribs look great!

 

[Roaniecowpony]

Don't sweat it. Many people, including pros run bbq much hotter than the temps you had. I've done a brisket at 400F, pork butts at 350F, ribs at 300F, etc.. Roll with the punches.

But I only did one 400F burn-in to kill bacteria when I first bought my RT700. I simply wash and scrub the grates after each use and forego worry about bacteria growth on the grates contaminating the next cook. That way, I don't have a lengthy heat up and cool down prior to each cook. I simply turn it to my desired temp and toss the meat on.

 

[GLF35]

Rather then shutting the unit down I just open the lid and when the temperature is within 10 degrees of what I have selected I close the lid! It cools down quickly with the lid open.

 

[ShelTeq]

Rather then shutting the unit down I just open the lid and when the temperature is within 10 degrees of what I have selected I close the lid! It cools down quickly with the lid open.

Here’s a pic of the pork butt shredded. Also did a meatloaf and a smoked ratatouille after it cooled down. Amazing.