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Used my new BGE for the first time last night... couldn't get the temp above 300

I was trying to heat the egg to 500 degrees for some brick oven pizza. I used about four handfulls of lump coal. Both the vent door and daisy lid were wide open and the coals were definitely lit. I'm guessing I should try using more coals next time, but I would like to hear some suggestions from you guys. Many thanks!

Comments

  • Nature BoyNature Boy Posts: 8,406
    Skin-cat,
    You mean 4 single handfulls?? More charcoal should do the trick. Fill past the holes in the firebox...maybe 10 single handfuls, and let 'er rip! You should be able to lap the thermometer all the way around past 750.[p]Good weekend to you!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    Thanks for the advice. I used four double handfulls - not even close to covering the holes in the firebox. Last night was a trial run for a dinner party sceduled for tonight. I would like to know the step-by-step and time prep for getting that green beauty up to 500 degrees. I have about 1 1/2 hours to make it happen, so your help is greatly appreciated..

  • Nature BoyNature Boy Posts: 8,406
    Skin-cat,
    Anytime, Skin.
    Step by step:
    1) Clean out old ash and fill firebox with lump charcoal....at least to the holes.
    2) Light fire. (whatever you did will work fine)
    3) Leave Daisy off, and bottom vent wide open.
    4) Wait til you have an orange inferno.
    5) Sear.

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Skin-cat, You must always fill the charcoal ABOVE the air holes in the firebox, otherwise the incoming air can not fan the hot coals, the incoming air will be above the fuel. Fill the fire box up to the bottom of the ring to be sure you have plenty of air fanning the fuel from below the fire. HTH

  • Nature BoyNature Boy Posts: 8,406
    tn slagamater,
    Maybe I am misunderstandin', but the bottom charcoal grate has holes in it, and the air mostly goes through it. I find a small load of charcoal works great for direct cooks under 300. Plenty of airflow either way.....you just need more fuel to reach turbo temps. [p]Beers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Skin-cat,
    You might like to read my FAQ information about reaching high temps, also.[p]TNW

    [ul][li]The Naked Whiz's FAQ[/ul]
    The Naked Whiz
  • Skin-cat,
    If you have electricity nearby a small fan or hair dryer will get you up to 700-800 in a hurry. Just aim it into the bottom opening.[p]Smokey Bob

  • Nature Boy, I am no expert on air flow, but I know that sometimes the lower grate gets restricted and clogged up with small lump and ash. My theory, the more air the better. BTW, hope you bring some extra DP stuff with you we can buy for E'Fest...

  • Nature BoyNature Boy Posts: 8,406
    tn slagamater,
    I always keep my lower grate clean, and often cook with a small load of charcoal. I agree with you though! The more airflow, the more even the fire.[p]There will be plenty of DP at the Eggtoberfest. You might even be able to pick up some Bonesmokers as well...personally signed by the doctor! Look forward to meeting you there.[p]Cheers, and a good weekend to you!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,What is a bonesmoker??

  • JSlotJSlot Posts: 1,218
    It is a large, unwieldy creature that gobbles up trophies at BBQ competitions.[p]:)
    Jim

  • Guys-
    Thanks for all your help. I covered the holes with lump It took about 10 minutes to get the temp up to 500... very easy to reg the heat. The pizzas rocked and the party was a HUGE success. My next step will be to buy a plate setter. Thanks again eggers! SC[p]

  • JSlot, YUK, YUK!!! I think I figgered it out, and his name is "Dr. BBQ", spicemaker... See you guys at EGGTOBERFEST!!! By the way, your brisket ideas were a "SPATCHTACULAR" SUCCESS around here....

  • JSlotJSlot Posts: 1,218
    Glad you enjoyed the brisket. Look forward to seeing you at the 'Fest![p]Jim
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