Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Searing - Having trouble getting temp of egg to 600

JimEJimE Posts: 158
edited November -1 in EggHead Forum
I am having trouble getting the egg up to 600 degrees necessary for searing a steak. It seems to take me forever, or at least 2 hours. Is that normal or does anyone have any tips for getting the temp up faster? Thanks
·

Comments

  • JethroJethro Posts: 495
    Jim,[p]I am assuming you've got your vent and fire box opening aligned and that your not too clogged with ash.[p]Sometimes when it goes slow building up to heat for me I open the lid for a couple of minutes (2 to 5) then close it back down. I may have to do this a couple of times but once the heat starts to build just stand back and let it run.[p]Hope this helps,
    Jethro

    ·
  • Jethro, just blow a hair dryer in the bottom vent for a few seconds with the vents wide open, that will take care of it.

    ·
  • BordelloBordello Posts: 5,926
    Smoke_gets_in_my_eyes,
    Please be sure your meat is not in the egg when you use a dryer, the ash will cover it. ÖÖ
    New Bob

    ·
  • WessBWessB Posts: 6,937
    Jim,
    As Jethro said...you need to assure your firebox is aligned with your lower vent...and if that is true there can only be 2 things that I have experienced..first being ash that is either blocking the grate or built up in the lump itself or piled to deep in the bottom of the egg to allow sufficient airflow..or damp lump...either way it shouldn`t take 2 hours...stir your lump thoroughly and get all the ash out of it and out of the grate and out of the bottom of the egg...I typically leave about a 1/2" in the bottom for insulating reasons....if you still have a problem try adding some fresh lump to the top that you know is dry...HTH[p]Wess

    ·
Sign In or Register to comment.