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I can't get egg hot enough for pizza

phmokda
phmokda Posts: 1
in EggHead Forum
So at times I can get my egg up to almost 700 degrees. Every time I try to cook pizza though it won't get hotter than 500. Today I cleaned out all ash with wiggle tool and had minimal old coals in bottom. I fired up new hot coals in stove pipe device and dumped them in and completely opened top and bottom vents. It was heating nicely until I put ceramic tripod tray and pizza stone in and could never get it over 475 degrees. Suggestions?
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
    How much lump do you have in the egg??  Anytime I do high heat I fill the entire bowl up with lump.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,936
    The only thing that keeps the temp down in an Egg is lack of airflow.  If you think you have good airflow, you just need to wait long enough.
    "I've made a note never to piss you two off." - Stike
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  • pgprescott
    pgprescott Posts: 14,544
    Lump burns over 1000 degrees. You either have a thermo that needs calibrated or not nearly enough lump in the box. Coal and airflow. All there is to it, period. 
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  • DMW
    DMW Posts: 13,832
    What size egg do you have, what size pizza stone do you have, and how high in the dome are you raising the stone to?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,022
    Also, not the issue this time, but heat up the egg with the tripod thingy (plate setter) in it.

    Also, fill up the firebowl all the way up.  When I want real hot I actually fill up to the top of the fire ring.  If you only used 1 chimneys worth of lump with nothing in the firebox that may have been your issue.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • UncleFred
    UncleFred Posts: 458
    Ahhhh... are you in a hurry?  I've done many a pizza at between 450-500. Both thin and deep dish and they turn out great.  ...it just takes 20 min instead of the 8-10 minutes  at 700+
    San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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  • 4Runner
    4Runner Posts: 2,948
    Agree with what others posted.  Sounds like an airflow issue with not enough lump if all you are putting in is a chimney full.  I would suggested testing your dome thermo too in boiling water.  Can't imagine you could be off that much but never hurts to test and calibrate. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • allsid
    allsid Posts: 492
    edited April 2015
    Cant hurt to remove all the insides of your egg as well and clean out between the fire box and the walls of the egg as well.  For what it is worth, I let my egg heat soak for as long as 90 min if I can wait it out so the plate setter and stone have plenty of time to absorb heat as well.
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
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    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • pgprescott
    pgprescott Posts: 14,544
    Might want to remove the daisy wheel all together. Check the thermo too. It is adjustable. Sometimes they get out of whack, but can easily be calibrated. 
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  • JohnInCarolina
    JohnInCarolina Posts: 30,936
    UncleFred said:
    Ahhhh... are you in a hurry?  I've done many a pizza at between 450-500. Both thin and deep dish and they turn out great.  ...it just takes 20 min instead of the 8-10 minutes  at 700+
    This really can't be emphasized enough.  The egg is a lot easier to control at those lower temps as well.  
    "I've made a note never to piss you two off." - Stike
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  • DMW
    DMW Posts: 13,832
    Of course you can buy a Black Stone pizza oven and be ready to bake Neo style 90 second pies in 15 minutes...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • KingtUT
    KingtUT Posts: 157
    edited April 2015
    When I want the egg to get hot (700 ish) I DONT fill it up with coal. More coal = less air flow= less heat. I fill it up about halfway with nice big chunks and I've never had a problem.  A buddy of mine had the exact same problem your having, I went to his house, removed about half his coal,  and in 10 minutes we were pegged out. Trust me on this one. 
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  • mtbguy
    mtbguy Posts: 299
    I worked in a few larger pieces of lump in mine tonight. That way it would take off with good air flow. Small pieces restrict air flow. 
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  • 4Runner
    4Runner Posts: 2,948
    edited April 2015
    KingtUT said:
    When I want the egg to get hot (700 ish) I DONT fill it up with coal. More coal = less air flow= less heat. I fill it up about halfway with nice big chunks and I've never had a problem.  A buddy of mine had the exact same problem your having, I went to his house, removed about half his coal,  and in 10 minutes we were pegged out. Trust me on this one. 
    Never thought of it that way but makes sense.  I will say I haven't had a problem hitting 950 with a full load.  Full disclosure I am running a modified grate that doesn't restrict the airflow as much as the stock one.  That reminds me

    OP - are you using the standard BGE lump grate?  The one with the small holes?  If so, I used to have to clear the holes during a cook using a bent up coat hanger at times.  Maybe that is what's happening to you after you dump the chimney in??  Anyway, that was the reason I went with a more open grate.  Haven't used the coat hanger since. Just a thought. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,022
    edited April 2015
    I have standard grates in both my eggs.  I stir and clean air holes before every cook.  I make a small gap by the front air hole.  I fill lump all the way up.

    I have never had an issue getting to temp.  I have had both over 1000 without issue.

    I use Rockwood and never remove old lump.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • Ladeback69
    Ladeback69 Posts: 4,482
    I agree with the post above that it seems to be an air flow issue, but I cooked my last pizzas at 475 to 525 and it took about 10 to 12 minutes for them to be done.  You don't need 600 or 700 to do pizza right.  I find 450 to 500 gives me a better result instead of 550 to 600.  Make sure you line up the fire box correctly if you remove it.  I have found if it don't get it centered just right I have issues with air flow.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • 4Runner
    4Runner Posts: 2,948
    edited April 2015
    Ozzie_Isaac said:
    I have standard grates in both my eggs.  I stir and clean air holes before every cook.  I make a small gap by the front air hole.  I fill lump all the way up.

    I have never had an issue getting to temp.  I have had both over 1000 without issue.

    I use Rockwood and never remove old lump.
    I hear you but the OP isn't getting that result. It's inherent that the standard grate runs the risk of clogging and restricting airflow versus the other high flow grates.  Doesn't mean it happens everytime.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • johnkitchens
    johnkitchens Posts: 5,227
    Purchasing a Hi Que grate will greatly increase your air flow and should allow you to get to any temp you desire and get there in a hurry! 

    Louisville, GA - 2 Large BGE's
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  • Rob Lewis
    Rob Lewis Posts: 6
    I use the KickAsh charcoal basket (great, BTW) and when I want it hot, I remove the standard charcoal grate before putting the KickAsh in. Much better air flow. I also invested in a thermometer that reads accurately up to 1000°F. 
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  • Hungry Joe
    Hungry Joe Posts: 1,567
    What kind of lump are you using?
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