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Did I over-fill my egg? Trouble with temp.

BlueRidgeBlueRidge Posts: 84
edited 1:23AM in EggHead Forum
Hi all,[p]I was hoping to have a repeat of my Thanksgiving success but I'm not sure it's going to happen.[p]I loaded the egg per the MadMax method but perhaps a bit more lump...certainly the lump is no more than an inch below the plate setter (feet up)and I just cann't get the temp up to 400. I put the bird on about 20 minutes ago and I will make it work but it's not the way I had planned it and for whatever reason that bugs me.[p]Is there too much lump in the grill decreasing air flow?[p]Jay

Comments

  • stikestike Posts: 15,597
    BlueRidge,
    could be. that's a LOT of lump you have in there. if it's smaller bits, it will impede airflow a bit. [p]shouldn't take too long, though. only when lump is damp have i truly seen a fire stall. even when there's a lot of lump in there, it should get up to temp. any amount of damp lump, though, seems to hold a fire back.[p]gonna just have to give it time. maybe blow a hairdryer in the lower vent if you are really in a hurry.[p]...if the fire has been going a long time, though, and is still too low, fashion a coat hanger into a wiggle road and jiggle (actually, 'wiggle' i guess) the lump thru the fire grate from the lower vent door. that will loosen any ash, if that's the issue.

    ed egli avea del cul fatto trombetta -Dante
  • stike,
    Thanks. Funny though... If I look into the bottom of the egg through the air vent...it was glowing red...like a t-rex fire. The heat from the bottom vent was intense. Also, when I opened the lid there was a small flash back, so that made me think that the fire was a bit starved for air.
    The bird seems to be cooking (browning) much faster than I would have anticipated for a 350-400 cook...c'est la vie!
    We'll make it work one way or another.
    Jay

  • tach18ktach18k Posts: 1,607
    BlueRidge,
    why are you cooking at 400 and not 325?

  • tach18k,
    I was (am) following Alton Brown's "Honey Brined Smoked Turkey" recipe. He calls for a 400 degree cook....

    [ul][li]http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29147,00.html[/ul]
  • BlueRidge,[p]Is the thermometer stuck into the BIRD?
    Billy
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

  • Billy Grill Eggster,
    No...there is plenty of free space there. The grill is now at temp...just took FOREVER and a day. I don't think I will load 'er up like that again!
    JaY

  • tach18ktach18k Posts: 1,607
    BlueRidge,
    glad it working, just curious, how cold is it there??

  • tach18k,
    Just saw your post...
    What a day! Blue sky with clouds comming...60-65 degrees and a nice breeze. I love western NC. Winter weather is like a box of choc's...you never know what you're going to get.[p]Took the kids to "Farmer Nesbit's" today and cut down the "perfect" Christmas tree today. Just finished a turkey sandwich with bird, stuffing, sugar-carrots, pearl onions and spicey cranberry chutny![p]The bird turned out increadly good. I think the best turkey I have ever made. I will absolutly do it again. I made a few variations that worked well too....apple/onion/cinnamin/lemon/bunch of rosemary/thyme in cavity and same herbs under skin.....[p]Now I need a beer and a nap.[p]Too bad tomorrow is Monday.....

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