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Temp. of the Large Green Egg
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I boutht my fist large green egg about a month ago and do love it. I have a big commerical cooker and have been doing BBQ and BBQ catering on the side for years. So even though I am new to the egg I am not new to BBQ cooking. My question is, with the fire box filled up and lined up with the vent and a good fire going before I close the lid, I can not get the temp. over 610 degrees with top vent open and bottom vent open, even opened the screen. Even after 1 hour still 610 degrees. I did check the themo. in boiling water and it was right on the money. How do you get the temp to go over 600 degrees. I do a lot of Pizza's.
Comments
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captaindcb,[p]Have you tried a wiggle stick to clear the holes from the bottom? Maybe there are some charcoal pieces restricting air flow.
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captaindcb, Have you taken the entire daisy wheel off the top? With that off and the bottom open, you should be blazing. Scott
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captaindcb,
Usually the problem is airflow. Is the hole in the side of the base of the firebox lined up with the lower vent? You said the top vent is open. Do you mean the daisy wheel slider is off the Egg or is the slider just open? Take the whole thing off for high temp cooking and control with the lower vent. Is your charcoal a bunch of small chips and pieces that might be blocking the flow of the air through the fire? Are the little holes in the firebox unclogged? [p]TNW
The Naked Whiz -
captaindcb,
daisy top sitting on the table, clean lump, no ash build up, should hit 850/900 if you wait, sometimes it takes a little while to climb. after some lump burns down it will sometimes climb to 1100 degrees. watch those high temps, as the egg gets hotter and hotter, the bands grow and loosen with thermal expansion, its easy to loose the dome as it can slip out if you leave it at those temps for a long period.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
captaindcb, Following the advice of those here on the forum, I raised the fire grate about 1/4" using 3 carriage bolts and locked them in place with nuts & washers. Someone here has a drawing of the arrangement. This mod. greatly improves the airflow to the fire.[p]Rascal
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Scotty's Inferno,[p]I will try that ...but shoudl you ahve to do that?
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The Naked Whiz,
I will try that. But I see in the BGE video, when they are cooking steaks at 650 , the daisy wheel is on. Everythig is lined up and the holes are clear.
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fishlessman,
I have let it burn for over an hour and some flames were comming out the top of the egg...but still 610 max
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Rascal,
Thanks.... I will try that.
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The Naked Whiz,
Are you her Naked Whiz that has the website and data base on lumy charcoal? If so.... what a nice and imformative site you have. I refer to it all the time.
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The Naked Whiz,
My typing suckes..... sorry about that.
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captaindcb,[p]While you have checked the thermometer in boiling water, is it possible you have a defective thermometer and IT will only go to 610F?
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Richard Fl ,
yes... i have keep all the vent holes open......thanks
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captaindcb,[p]Though the bolt fire grid setup works for helping ash escape to the bottom, removing the daisy cap completely is all you are lacking to hit the temps you want.[p]Removing it as opposed to having the sliding top opens will increase the airflow dramatically, thereby hitting the temps you want.[p]As others have warned, don't let it get away from you - it happens quick once you get it going.
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Fidel,
The next time I light her up .... I will give that a try to see if I can get it to over 600.
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<p />captaindcb,
I agree with Richard FL. You might need to clear the grid holes from the bottom, which often get blocked by small pieces of lump. You are using lump charcoal right?
My Wiggler used to be a Weber rotisserie rod.
Good luck,
Mike
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captaindcb,
take the daisy cap off the egg and put it on the table, you dont want it on the egg when bringinig the temps up high. i leave it off for a pizza cook and regulate with the bottom vent so i can watch the pizza thru the top opening.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
captaindcb,
If you have flames coming out the top of the egg your thermometer is bad. Do you have another one you can try?
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egret,[p]No I don't but I guess I should get a nes one. I tested the one I have in boiling water and it was good at that temp.
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Richard Fl,
That is a good possibility.... thanks
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fishlessman,
Good idea.... I will give it a try.... what temp. do you try for when cooking pizza?
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captaindcb,[p]We (my grandson Pizza Zack and I) use 550 degrees on a BGE pizza stone with a spacer between the platesetter and the stone.
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captaindcb,[p]Did you test it before or after your flame coming out the top?
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FlaMike,
The last time I cooked, which was the weekend, I cleaned all the ash out, made sure all theh vent holes in the fire box were open and used good large chunks of lump charcoal. I use Wicked Good lump charcoal. Still, temp was just over 600 even after an hour of all vent open. Maybe the temp. guage is bad.
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Morro Bay Rich,
I tested it when I first got the egg about 3 weeks ago
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Morro Bay Rich,
Thanks..... I will try 550 degrees the next time.
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FlaMike,
Have always been interested how the "wiggle rod" is used.[p]Do you use it to poke thru the individual holes in the fire grate or do you place it thru one of the holes in the firegrate and giggle the fire grate itself?[p]Inquiring minds want to know.[p]
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captaindcb,[p]Sounds like a new thermometer is in the offing.
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captaindcb,[p]Just be sure to get the Egg and all its innerds up to temp for at least 45 min prior to starting to cook of the pizza dough will stick to the stone (not a pretty sight).[p]At 550 degrees pizza will cook in 8 to 12 min.
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captaindcb,[p]Yup, that's him.
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