Hi There Everyone,
I've had my BGE for a while and I'm very happy with the way that it cooks. Everything that I've cooked has turned out well (other than my first attempt at brisket, which I had the temp too high.) I have been having issues getting the damn thing started. Cooking steak it takes me an hour to get the temp up around 600+. It always seems to take me forever to get the temp up.
Tonight I'm trying to cook pizza, and I'd like the BGE to be around 450 or up to 550. I'm using the plate setter and my pizza stone. I lit the egg, left the top open until the coals were going good, then closed it and had things about 400 degrees. I then put the plate setter in and the stone so that it wasn't going on cold (and risk breaking) and the temp plummeted. I haven't gotten the temp over 300 degrees and my top and bottom vents are 100% open. I need some good advice.
I've read a number of how to control the temp articles here, but not a lot on how people light it. Is the practice to light the grill and get a lot of coals soaring hot, then bring the temp down by closing vents down? No matter how I light it, if I leave the dome up or closed, it seems like it is 30 minutes (and usually more like 45 mintues) before I'm at a workable temperature, but tonight with my plate setter and pizza stone and it is 300 degrees for 2 hours.
Thanks in advance for some useful advice!