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I am a first year newbie with about 60/70 cooks under my belt and I am having trouble getting the temp up past 450/475 dome. I have checked and verified my dome thermometer. I have been trying to get it up to 600 to make pizza and have never been able to get it above 475 (525 once)
Here is how yesterdays pizza cook went (no pics) I pulled everything and cleaned the egg and reinstalled everything with everything lining up and put a half a load of lump with a electric starter and let it go for 12 minutes and had a good fire started, I centered the lump and added some more lump on top and got a good fire going (probable 20 minutes with the dome open) I closed the dome with the bottom vent and screen wide open and no DW on top vent, after 20 minutes the dome temp was only 350 so I blew a hair dryer through the bottom vent for 2/3 minutes and I had sparks blowing out the top (I still had a lot of unburned lump) I put the platesetter in legs up and after 15 minutes the dome was only at 350, I then added the pizza stone and re used the hair dryer for 90 seconds, 30 minutes later the dome still never got above 475, I put the pizza on for 15 min. and it came out GREAT like most things on the BGE but I am stumped on how to get a fire. Even when I used the DW on reverse sear steaks and have started with a full load of lump roasting at 250 until 110 with the plate setter in then pulled the steaks and plate setter and stir it up, open everything and I can not get it above 475 (which takes 30/40 min) I got it to 525 once by letting it go for 1 hr. I use Royal Oak and it seams to work fine with every thing else I cook.
Thanks for any advise.