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getting egg up to high heat

eggsrgreateggsrgreat Posts: 86
edited 12:29AM in EggHead Forum
I just got my egg, and I seem to have problem getting it up to the 650 they say to sear steaks. I took off the top cap, and opened the bottom vent. Any other suggestions?
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Comments

  • WessBWessB Posts: 6,937
    Did you watch the DVD ....especially the assembly part...you want the firebox opening aligned as evenly as possible with the opening in the base....and also did you check the calibration of the thermometer..and you didn't say what size egg...30 minutes would be quick for most any size to get to those temps..
  • Jupiter JimJupiter Jim Posts: 2,216
    How much lump did you start with? You should at least start with the fire box full.
    Is the vent in the fire box aligned with the bottom vent?
    How long have you waited for the temp to get to 650?
    The wife says blow in it with a hair dryer, but she doesn't like it when I use hers. :laugh:
    In the egg with enough lump and good air flow you should have no problem getting to 650.
    Also light in three places 12-3-6.
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Ahhhhh. I did align everything correctly, but I did not calibrate the gauge, and maybe I didn't wait 30 minutes. How long should you leave the lid up after the coals are caught. Maybe I'm shutting the lid too soon?
  • WessBWessB Posts: 6,937
    I close the lid as soon as I light my starter cubes..my small egg might take 30 to 45 minutes to get to those temps...havent taken my large that hot other that the occaisional 550° pizza cook which I give a good hour to stabalize...
  • I used a full load of lump, but maybe I'm shutting the lid too soon. Seems like about 500 is the best I can do. I'm going to try again here in a little while, after the race.
  • Maybe I'm not being patient enough. I'm trying again in a little while. Filet Mignons
  • WessBWessB Posts: 6,937
    As mentioned already...fill the lump to the top of the firebox..I do that almost every cook..
  • Carolina QCarolina Q Posts: 9,896
    Make sure your fire grate isn't clogged with little bits of lump. No air flow, no heat.


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • FidelFidel Posts: 10,172
    You're not shutting the lid too soon.

    Shutting the dome lets a good draft build and it will pull air in through the bottom draft door - much like a chimney works in a home fireplace.

    Patience is all you need. Light it in 2-3 places, take the DFMT off and open the bottom vent all the way. Give it 20 minutes and you should be well on your way.
  • WessBWessB Posts: 6,937
    After they re-pave...LOL...lets get to racin...
  • Appears like I better buy stock in a lump charcoal company. I have it a week and used about 20 pounds so far! :woohoo:
  • Jupiter JimJupiter Jim Posts: 2,216
    Well if you wait for the race to be over you might not eat till midnight. :laugh: You would think that the track would not need a repair :angry:
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • WessBWessB Posts: 6,937
    Would be rather odd that the grate would be clogged seein as he stated "Just got my egg" but good advise to others....
  • WessBWessB Posts: 6,937
    Roughly 22 bags a year for me...
  • FidelFidel Posts: 10,172
    I like what Junior said -- put a cone over the hole and we'll dodge it the rest of the race.
  • WessBWessB Posts: 6,937
    Apparently he has been using it pretty often..so your advice may very well be what he needed..I stand corrected...
  • WessBWessB Posts: 6,937
    I agree...LOL..least we'd be getting something done...
  • Unbelievable. They could of repaved the interstate on the way to Daytona by now
  • Jupiter JimJupiter Jim Posts: 2,216
    I agree they will avoid it now they know it is there :silly: sometimes I wish they would just let them race.
    JJ

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Jupiter JimJupiter Jim Posts: 2,216
    Wess good rethink.
    JJ

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • ResQueResQue Posts: 1,045
    Go SMOKE!
  • Yeah, there not plugged. Checked that first. I'm going to fill it up as full as possible and try again. Thanks for everyones help. I think maybe I was expecting it to heat up faster than I guess it does.
  • Carolina QCarolina Q Posts: 9,896
    Who knows, Wess? Maybe he hand loads new lump for every cook. :) Figured it couldn't hurt to mention.


    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • WessBWessB Posts: 6,937
    Wasn't a re-think...was a correction based on additional information provided by the original requester..
  • WessBWessB Posts: 6,937
    And it doesn't hurt to mention..
  • Jupiter JimJupiter Jim Posts: 2,216
    I should have said this earlier and sorry for my mistake :ohmy:
    Proper Egg lighting,#1 Fill with plenty of lump, #2 Light in three places for high temp cooks (top & bottom vents wide open), one or two places for low and slow, #3 Get an adult beverage :) , now you can close the lid and when the beverage is gone temp should be nice and hot if not get another beverage.
    Jupiter Jim

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Jupiter JimJupiter Jim Posts: 2,216
    OK I liked it.
    JJ

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  •  
    Clear Air Path up through the fire grate, into the lump, and a wide burn across the lump.

    A wiggle rod is your friend here.

    smalllumptst1.jpg

    Loaded with small lump just to the top of the air holes in the fire box.

    smalllumptst4.jpg

    smalllumptst3.jpg

    GG
  • TXTrikerTXTriker Posts: 1,177
    10 lbs or 20 lb bags, Wess? Seems like a good topic by itself.
  • WessBWessB Posts: 6,937
    20#..hate to see lump prices rising..but what else in life isn't gettin more expensive...when it gets to the point that the lump costs more than the meat per pound we may have to rethink this game...LOL
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