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How long does it take for the Egg to get up to 500-600 degrees.

I'm a Newbie and have only cooked three times-pork butt, turkey breast and chicken wings. I want to do pizza next. It seems to take a long time just getting the temperature to 350. How long should it normally take to get to pizza temperature? Any advice would be greatly appreciated. Thanks in advance.

Comments

  • It depends on how you light it, your lump and how clean the egg is. There are some lumps that ignite faster, like royal oak, and some that take a while like Weekend Warrior. I use a mapp torch and if I'm in a hurry I will light in several places for a total of about 90 seconds. Your egg being new is not likely ashed up too much. Just stir your lump before adding new. It will take a while for pizzas cause you have to get the platesetter and pizza stone up to temp. Maybe half an hour

    Steve 

    Caledon, ON

     

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 10,749
    edited November 2012
    it can go from 350 to 600 though in minutes if you are wide open. 



  • KoskoKosko Posts: 501
    Also if you use a plate setter it will take your egg a whole lot longer to reach high temps.
    Peachtree City, Ga Large BGE
  • SaltySamSaltySam Posts: 299

    I imagine you will probably get a lot of responses that start with "it depends".  This is one. :)

    It depends on how much lump you're using, how long you let your initial fire go until you shut the lid, how many coals are actually lit,  whether or not you're re-using previously lit lump, etc. 

    Using 2-3 firestarter squares (or the electric starter in my case), with the lid and draft door wide open, it takes about 6-7 minutes to get a solid flame going.  At that point, you can spread around some of the lit coals to get a more even heating surface. Once you close the lid, the dome thermometer should rise to about 400-500 degrees somewhat quickly (about a minute).  From there, put your daisy wheel on, fairly wide open.  In my experience, it takes about 20 minutes from the time I light the egg until it's up around 600-700. 

    Some words of warning, though:

    1) Put the platesetter and pizza stone on when you close the dome so it has the chance to If you put a cold platesetter on a super hot grill, it has the potential to crack, and likely scare the bejesus out of you. Also, realize that adding pizza stones and platesetters will slow down the heating up process, since you're heating up more than just the air in the Egg.

    2) At 600, the coals will produce flames that lap at the bottom of the platesetter, around it, and out the lid when you open it.  BURP YOUR EGG before you open it to prevent flameup.  Most everyone I know has forgotten this...once.

    3) Keep an eye on the temp during this process.  I've had my egg go over 1000 just by getting sidetracked for five minutes.  The top of the daisy wheel looks like jet exhaust when it's that hot. 

    3) Always wear heat protective gloves.  In addition to being painful, singed arm hair smells terrible and looks weird. 

    Good luck with your cook!  I was nervous the first time I had my Egg over 600 degrees, but as long as you approach it safely, it becomes easy and fun.  Plus, the taste of the pizza is hard to beat.

    LBGE since June 2012

    Omaha, NE

  • What Salty said...... covers it pretty well. 
    Delta B.C., Canuckistan - Vee-Gan: old Indian word for poor hunter. 
  • SmokeyPittSmokeyPitt Posts: 4,074
    You can speed things up if by forcing air.  If you set up a fan, hair dryer, leaf blower, etc to blow through the bottom draft door it will speed things along.  

    Just one more tip, even after the egg gets to temp,  it is a good idea to let it burn for a little while so that it is burning nice and cleanly.  The first time I made pizza it was a little too smokey, and learned from the forum that it is best to wait for the egg to burn cleanly.  I usually plan for 45 minute warm up/clean burn time before I light.  Again, if I was rushed for some reason I would use forced air to try to speed that up ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • henapplehenapple Posts: 9,552
    I like to light a very small area, drink a bunch of beers and then tell my wife the egg is "finally" ready. Hope she never learns any better...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 25,575
    edited November 2012
    it can go from 350 to 600 though in minutes if you are wide open. 



    I like to light it, stick the shop vac hose in the exhaust end and jam the other end in the lower vent b-(

    Steve 

    Caledon, ON

     

  • One thing you might thing about if your Egg is taking too long in your opinion to heat up is to invest in a High Q grate for your lump.  It allows a lot more airflow which turbo charges your Egg.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • 3) Always wear heat protective gloves.  In addition to being painful, singed arm hair smells terrible and looks weird.
    I can attest - Doing a turkey breast tonight with new lump and forgot to burp, My right hand and lower forearm are now clean as a baby's ass and it stunk pretty good. Also put the fear of God into me. Be careful out there!
    LBGE
    Go Dawgs! - Marietta, GA
  • nolaeggheadnolaegghead Posts: 9,002
    edited November 2012
    Don't overshoot your desired dome temp, and smell your smoke - if it smells bad - like chemicals or acrid, your food will taste bad.  Visually, the smoke will be grey or black.  White smoke indicates you have a fire that's cooking off water and is still establishing itself.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • Don't overshoot your desired dome temp, and smell your smoke - if it smells bad - like chemicals or acrid, your food will taste bad.  Visually, the smoke will be grey or black.  White smoke indicates you have a fire that's cooking off water and is still establishing itself.
    Great advice from the science guy! Lear to read the smoke, Kemosahbee.
    Delta B.C., Canuckistan - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 9,002
    Don't overshoot your desired dome temp, and smell your smoke - if it smells bad - like chemicals or acrid, your food will taste bad.  Visually, the smoke will be grey or black.  White smoke indicates you have a fire that's cooking off water and is still establishing itself.
    Great advice from the science guy! Lear to read the smoke, Kemosahbee.
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    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone
    New Orleans

  • oulairdoulaird Posts: 3
    edited November 2012
    took me about 10 minutes to get to 650 tonight with 35 mph wind gusts
    ;)
  • TjcoleyTjcoley Posts: 2,402
    Took me about 25 minutes with calm winds and controlled vent settings so I didn't overshoot too much.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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