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Fan control for LOW prime rib 120F?
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You don't want to cook meat at 120F. Hi, bacteria, nice to meetcha!
Why would you want to cook that low anyway? If you're looking to do a reverse sear, 225 is fine, just stick a probe in it and pull when it's close to the finished temp you want.
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Originally posted by Jon McCue View PostI got a 13lb prime ribeye. I want to BGE it but I want the temp a little (lot) lower than the usual 225F. I bought the billows fan control from thermoworks. Will this thing help me stay low without extinguishing? My Miele oven can go as low as 120F.
If I have the question correct, yes the BGE can be run at less than 225F. I have had a BGE for years and have successfully run it below 200F to smoke bacon for example. The dome gasket has to be in tip top shape and the lump chosen for an even burn at low temps.
I personally would not cook a roast at less than 225F simply because of the time it would take. But yes, a good PID controller on a decent kamado can manage temps well below 225F. I don't think you told us what you are really after in terms of a set point but as others have pointed out you need to be careful with food safety.Last edited by Alphonse; December 27, 2019, 07:56 AM.
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The 120 oven cook is technique from cooks illustrated, then finish in a pan. Not popular cause most oven can’t go that low
forget about the 120stuff, I’m just asking if the billows lets you get lower temps on BGE with reliability
this comes from prior difficulty with overcooking on the recipe on the public portion of the website.Last edited by Jon McCue; December 27, 2019, 08:33 AM.
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Between 40° and 140° is the danger zone. Please don't cook in the danger zone.
Edit to add that I just read your comment. 225° will get you there with maybe a 1/8" grey band after a rest and then a hot sear.
Edit again to say that my time and temp chart for 7-log10 lethality starts at 130° and sez the time is 121 min at that temp to be safe.Last edited by RonB; December 27, 2019, 08:33 AM.
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I’ve had excellent results cooking prime rib at 200 degrees. At that temp, there is a negligible band of overcooked meat. To safely cook at the low temps you’re talking about, you’d have to cook sous vide.
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Ok - I will NOT cook at 120 or 140. But I’m not making this 120 stuff up. This chef blumenthal scorches it with a torch, then 120 in oven for 18 (eighteen) hours. Then it is sliced and finished in butter. The meat is likely decaying internally but the surface is immediately cooked which is how he gets away with it. Thanks for the help all!
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I cooked it at 190-200 using the thermoworks billows. It was great and not overcooked. I dry brined it in truffle salt at 1/4 tsp/ lb (fine ground) trimmed weight 13.2 lbs. O’Leary rub and roast tied to round the shape. I REALLY recommend the truffle salt.
this prime ribeye was big - exactly the diameter of a large green egg in length. Using the three temp probes on the thermoworks signals unit, there was nearly a 20 degree difference in temp between the center and the ends. I pulled it at 120 on the ends and 105 in the middle. While resting an hour the center temp raised to about 117. After finishing the whole log on the grill lid open, I had to cook the center third a little more cause it was too rare.
Two lessons for me- 1) cut these long roasts in half. The second is to be careful with these fans- you open the lid and the fan thinks the temp drops, the fan goes full blast and your coals get over lit. (I put some snow in the coals to get the temp down)Last edited by Jon McCue; December 29, 2019, 02:04 AM.
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Club Member
- Oct 2019
- 460
- LA (Lower Alabama - Gulf Coast)
-
Pits/Grills:
Wood burners:LSG 20 x 42 offsetCharcoal:
LSG 24 x 48 Adjustable
Watchman
Fire pitsPK 360Kamados:
PK 300 (at camp)
Weber
Custom park grill (at camp)Big Joe IIIGas:
Big Green Egg lg
Grill Dome lg (at camp and it sucks!)Modern Home Products WNKYakatori: Konro XL
RecTeq Matador w/WOK
Blackstsones (at home & camp)
Electronics/Tools:
FireBoard - Original, II, and Spark
Fans - Pit Viper, Pit Bull, FireBoard
Temp measurement - Thermapens (all), DOT, timers, . . .
KJ rotisseries (L and XL)
Lots of cast iron, woks, etc.
GrillGrates® and SearMagic®
Sous Vide Water Immersion Oven
Kindling crackers (at home & camp), axes - Gransfor, other favs
Just like most everyone here, a lot of other stuff!
Originally posted by Jon McCue View Post. . . . . . . . . . . . . .
Two lessons for me- 1) cut these long roasts in half. The second is to be careful with these fans- you open the lid and the fan thinks the temp drops, the fan goes full blast and your coals get over lit. (I put some snow in the coals to get the temp down)
ThermoWorks did finally release a fix for it three or four weeks ago. I would suggest you update your unit by downloading the new firmware if you can. My son updated his and it is a far better controller now as a result. I encouraged him to send his back last summer when he bought it and discovered the flaw. He chose not to with the hope that they'd fix it with an update. Not sure why it took them so long but they eventually got around to the update but in my opinion they damaged their brand in the interim.
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