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I have a large BGE and recently have been doing some indirect cooking. I do not have a placesetter, rather I am using some firebricks supporting another grill grate with a drip pan underneath. My problem is after I cook for a while I cant seem to get the temp much above 300 degrees. I am wondering if this setup is blocking airflow through the egg since the firebrick (one on each side of the drip pan) leaves a smaller opening than what the placesetter might. Anyone else doing something similar, or is the placesetter worth the expense?
Comments
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bobbyd,
couple of firebricks shouldn't be a big deal ....have you cleaned the ash out good, make sure you have good air flow. .. .and using a full load of charcoal (at least halfway up your firering?. ..
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yes. vent open all the way and daisy wheel off
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bobbyd,[p]It has to be a) the charcoal clogging up the small holes in the lower grate or b) ash content in the lower grid.[p]You're fine on the set up.[p]EOM
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bottom that is
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bobbyd,
is the bottom opening of the fire box facing the front vent?
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I've cleaned the holes and bottom grate. One other thing I thought of is whether my lump (BGE) is damp. I keep it in an outdoor shed. When I first get the fire going (with a weber chimney)I can get up around 500-600 degrees pretty quick. Any thoughts?
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bobbyd, one more thing, is the lump dry, it may be a bit damp of holding moisture
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bobbyd,[p]Ahh-there's the prob. You can get damp charcoal up to temp with patience in a chimney. Once flames are coming out of the top of the chimney starter it will work if you dump it on a Clean lower grate. If you have 6 inches of unlit damp lump and you pour the chimney starter on it won't work - make sense? Store your lump indoors or in a sealed tub or a relatively safe environment:-)[p]EOM
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Eggomaniac, thanks, I'll give it a try!
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bobbyd,
Answer to last question, worth the expense.......
Doug
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bobbyd,
buy the platesetter. its worth it
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