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My fire keeps going out

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Unknown
Unknown
edited November -1 in EggHead Forum
Have had a small BGE for the past 5 years and have always used it at the 300-500 degree range without a problem. When I seek to lower the temp below 300, it inevitably goes out.[p]I finally broke down and got a BBQ Guru (should be hear by next week, so I'm finishing my father's prime rib roast in the OVEN)[p]Any other suggestions or reasons this happens? Buddies with the large BGE deny ever haning this happen
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  • Tony
    Tony Posts: 224
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    Doc Matt,
    Can't speak to the small; and I've only had my large a week - so I am very new to the Egg (and loving it!).[p]That said, on the first day, I just burned it without cooking and played with the temp control; I tried to run the dome at 225F. It held fine for about 3 or 4 hours, but then slowly declined to 185 over the next 5 hours or so. (I was away during that 5 hours). When I got home and found it like that, I opened the bottom damper and top flue; it hit 300 in about 15 minutes - so I know I had plenty of fuel left.[p]I immediately ordered the Guru; used it yesterday/last night/today for the first time (14 lb brisket for 19 hours to 190 internal!); I had the pit probe on the grill set at 200F, producing a dome temp of ~230F. I followed that with a re-stoke and now I am about to finish the second "2" in a 2:2:1 rib cook at 250F (the brisket is foiled, toweled and waiting patiently in the ice chest). [p]Bottom line: The guru will solve this problem for you with style, and then you can sleep peacefully on those long low and slows... good move![p]TD[p]
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  • Unknown
    Unknown
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    Doc Matt,[p]I'm a relative Noob -- and had the same problems.[p]I disassembled my Egg to clean out all the holes, vacuum it out, yada,yada -- And discovered that the intake slots {exterior & "bowl" didn't line up. Since I made this slight adjustment, I have no longer had a problem.[p]Also, I have discovered that I need to use more lump than my dealer and the manual suggest. Since I have begun "loading" the lump and keeping the firebox filled, I have had fewer problems.[p]Now -- when I want heat... I got it![p]~ Broc

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  • EddieMac
    EddieMac Posts: 423
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    Since you've had no problems with 300 - 500 degree temperatures, you're egg is obviously in good working order. Fires can go out and it's happened to me with my large but it's a been a while since as I've learned how to stack my lump.[p]For lower-n-slower cooks, clean out your egg completely. Then, carefully stack your lump. I put larger pieces in the bottom and I put the lump on an angle, not flat and that way the holes stay clear for better ventilation as air = fire. From there I stack the medium sizes on top and the smaller on top of that.[p]From there I only light the stack of lump in the middle. That way the fire will burn down towards the bottom. Two or three times during the cook I will take my Billy Bar and push unused lump towards the middle for added fuel while keeping the fire going and with stable temperatures. I used to start my fire in several places and had a difficult time keeping temps low. Since starting the fire in just the middle, no problems running at 250 for extended periods.[p]Ed McLean
    Ft. Pierce, FL
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