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from SANTA CLARA, CA
Large, Medium & Mini-Max - Seattle & a Puget Sound Island
I agree it sounds like an airflow issue. I use the High-Que grates in both my Eggs and it has solved much of the airflow issues. The only time I really give it a thorough clean out where I take out the charcoal and vacuum it out, is when I need to go over 450 or 500° for my cooks. Thanksgiving morning I went out early and swirled the Ash Tool all around to help stir out the small pieces of lump.
It was in the high 20s and wicked windy here on Thanksgiving and I had no trouble getting one egg up to 400° and the other one to 325. That was after I got them lit. My biggest problem was the wind kept blowing out the butane lighter that I normally use to light the fire starters. A couple of times a firestarter would light and then the wind would blow them out before the flame had caught on very much. Once I got them lit both Eggs ran from around 11 AM to 4 PM. Other than my initial trips out to light it and another to put the metal cap on top and set the damper opening I wanted, no additional trips out were required. A couple times when I rotated the food or flipped the food, I gave the daisywheel a slight tap to correct a 5 or 10° temperature variation. Other than that they stayed at the correct temperature the entire time. It is so nice not having to run outside and tweak the grills when you're in the middle of something else. The only thing that ran cold outside this day was me-I kept leaving my jacket inside.
Im interested in a high cue too...do you loose much lump through the slots? I find I get alot of small pieces of lump and dont want it to just fall through before being burned?