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Wind vs BGE
redsrage
Posts: 16
Vent and top open and I could not get the temp past 300 on windy Thanksgiving. Does wind affect the temp?
Comments
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Sounds like the biggest culprit may be a lack of air-flow. When was the last time you cleaned out the ash?
-SMITTY
from SANTA CLARA, CA
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I'd bet money the charcoal grate was clogged with charcoal bits/ash.Packerland, Wisconsin
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Actually wind is your friend. It gets that temp up very fast with all that air flowJefferson .GA.Been egging since 1985 on a medium egg
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Yeah, unless you are cooking with way to little charcoal wind makes it harder to maintain lower temps as opposed to getting the temp up.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Wind causes me the opposite issue, can't keep temps down. +1 on airflow issue.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I had the same issue on TG day. Cleaned the ash etc out and was back to normal for yesterday's cook.Bronxville, New York. XLBGE, MBGE
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Contrary to what a lot of folks here do, I clean out the entire firebox before every cook. Otherwise, I can always bet on uneven results.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
The best advice I ever read on the Forum was to clean out the firebox on a regular basis. I used to poke holes in the grate, thinking that was good enough, and forgot I had them around the edge of the firebox itself. Couldn't figure why all of a sudden every cook I had to have the door wide open for every cook until I cleaned it!
Large, Medium & Mini-Max - Seattle & a Puget Sound Island
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A shop vacuum is your BGE's best friend. Makes airflow a breeze...literally.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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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.
Jim -
Thank you everyone! I only stirred the "pot" but never really cleaned the grate. Air circulation was the problem! Maybe I'll try a roast beef on it today.
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jfm0830 said: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.
JimHows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
I have high-cues on both my large and mini. Never any air flow or temp issues. Sure, small pieces of lump do fall through, but they just sit there and burn, adding to the cook fire. I'm convinced high-cue is the way to go.John in the Willamette Valley of Oregon
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CANMAN1976 said:The High-Q was the best add on I purchased for my MBGE. Low and slows are much more consistent with no need to wiggle.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Just ordered the high cue for my large...hope i like it!!Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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