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Brrrr.... Cold Ambient Temp, How to get the egg up and keep it up on a cold cold day ? Any tips ?

Hey Everyone, and Happy Thanksgiving !! I'm looking for a lil help. I'm struggling now with getting the temp up to 350 and keeping it there on a Large BGE. Its Blustery here today( 35mph gust ) with the temp not out of the 30's and gonna be in the 20's tonight. This is the coldest Thanksgiving here in Atlanta in over 25 years. Anyone have any advice for getting it up and keeping it up ?

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Comments

  • DMWDMW Posts: 6,827
    I think there's a blue pill for that. :) Sorry...
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • Greeno55Greeno55 Posts: 615
    edited November 2013
    Best part of the Egg is it don't care what the temp is. If you're having a hard time getting temps up, make sure your ashes are cleaned and you have good air flow. Often small pieces of lump will work their way to the fire great and block the holes. Living in Canada, I grill all winter way below freezing and it works like it does in summer.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • Thanks, Greeno, That could be a possibility, I started this cook with a good bit of lump left from last weeks cook , I thought I raked it pretty well, not sure if that's an issue or the swirling , blustery wind, but its giving me a bad time. It's rare to be that cold here, rarely is it under 50 degrees ambient when i'm cooking.
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  • Greeno55Greeno55 Posts: 615
    No worries, tonight it's 16° and 1° with the wind. Getting winter quite early this year and my LBGE is chugging at 400° without so much as a whimper.
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • henapplehenapple Posts: 14,430
    Check your air flow... The cold won't affect the egg. 16 degrees in the morning here in Murfreesboro TN. Happy Thanksgiving
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mattman3969Mattman3969 Posts: 4,734
    * 1 on clean out It is 25 here and 450 is no problem.

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    Large BGE. Small BGE Henderson, Ky.
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  • CANMAN1976CANMAN1976 Posts: 1,558
    Zero Celsius here no problem at all a air flow issue for sure.
    Hows ya gettin' on, me ol cock



    Kippens.Newfoundland and Labrador. (Canada).
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  • pkaboo1pkaboo1 Posts: 111

    Anytime I do low  and slow, I take all the old lump out.

    I take the egg apart.

    Clean it out with a brush.

    New lump, big ones on the bottom, then medium, maybe some

    of the bigger old stuff on top.

    No problem. Check the air flow, maybe something is stopping the airflow

    Snellville,Ga.
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  • Two words:  Wiggle Stick

    You could probably get away with a coat hanger in a pinch.
    Simi Valley, California
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  • Mattman3969Mattman3969 Posts: 4,734
    I will see you 2 words and raise you 1 HighQue This grate will make all the difference in the world. But that doesn't help the OP right now so back to wiggle stick.

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    Large BGE. Small BGE Henderson, Ky.
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  • LOL  I need to check out the HighQue. Comes to temp quicker as well?
    Simi Valley, California
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  • henapplehenapple Posts: 14,430

    Zero Celsius here no problem at all a air flow issue for sure.

    Celsius? This is 'merika.. We go by farenhit
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mattman3969Mattman3969 Posts: 4,734
    Temp quicker yes

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    Large BGE. Small BGE Henderson, Ky.
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  • calikingcaliking Posts: 6,975
    DMW said:

    I think there's a blue pill for that. :) Sorry...

    Maybe little blue lump charcoal in this case...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • DMWDMW Posts: 6,827
    This is the reason for my prior post, great friends, great drinks.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • Thanks for the input, i'm guessing its a airflow/ damp leftover lump issue. and as for the Blue pill..... lets get the Egg temp "up" and I'll be soooo happy I wont need any pill !....lol. Thanks all !

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  • TjcoleyTjcoley Posts: 3,422
    Agree with the airflow - I'm actually struggling with the opposite problem.  Cleaned out the Egg after 20 pounds of pulled pork earlier today, reloaded it and now doing a 10 pound brisket.  My target temp is 250, but with the 30 mph winds, I can't keep the temp down.  Seems to have stabilized again at 270, with the DW open just a crack, and bottom vent about 1/8 inch.  My fear is the wind will stop overnight.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • I can notice changes when outside temps change, but it isn't much at all. The egg is a champ. But you will need to clean it out and have a good start.



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    LBGE & SBGE (big momma and pat)
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  • bccomstockbccomstock Posts: 335
    edited November 2013
    I'm starting an overnight brisket now.. Fingers crossed I don't have any issues getting to 250° or so with it 29° in the deep South. No wind to speak of now.
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • henapplehenapple Posts: 14,430
    Deep south?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • bud812bud812 Posts: 1,425
    Dat's like the faw north, but da utter way.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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