Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Not getting the same cooking temperature

edited 7:49PM in EggHead Forum
I am a new egg user and am very pleased with the purchase! One thing is a bit troubling though. The first few times I tried for maximum temperature, to sear a steak, the dome thermometer would get to 700+ degrees. Now I get "only" 600 degrees or so. [p]Still sears well but not quite as good. I have regulary cleaned the out the ashes so am sure that's not a problem. I am however into a new bag of charcoal, still lump but a different brand than I used before. Has anyone else seen a variation between charcoal brands? Any ideas what else might cause this? Thanks. Steve

Comments

  • JJJJ Posts: 951
    Steve Tozier,
    Check your thermometer in boiling water to make sure it is reading correctly.

  • Wise OneWise One Posts: 2,645
    Steve Tozier, and check to see that you are starting your fire at the bottom of your charcoal. Also make sure you have plenty of charcoal in the box.

  • Tim MTim M Posts: 2,410
    Steve Tozier,[p]Most likely it's not the brand of lump unless its really damp but even so it would dry itself out really quick at 600 deg. Always stir the old unburnt lump and add fresh lump. Never think the old lump will be enough to sear - it won't so always add some fresh lump when you need those 600+ deg temps. The other problem might be the grate being clogged - common with the ceramic grate and at 600+ temps it needs really good air flow.[p]BTW, I wouldn't worry about ash removal. I personally think it's good to leave a layer of ash on the bottom to act as an insulator so the bottom doesn't get as hot. I go 6-9 cooks before cleaning it out and then i leave a little in. [p]Tim
  • RandyRandy Posts: 28
    Steve Tozier,Ive noticed that sometimes less lump is better...I guess it give better airflow. For ultimate searing I usually go 1/2 to 3/4 full. Also the size of the chunks of lump seems to make a difference. The larger ones burn hotter quicker...
Sign In or Register to comment.
Click here for Forum Use Guidelines.