How long does it take a large to get over 600?

is the hole in your firebox aligned with the bottom vent? . ..you should be able to look straight into your bottom vent and directly through the hole in your firebox... ..

Banjo...

When was the last time you cleaned all the ash from beneath the cast iron grate beneath the lump?
Also, are you sure the opening of the fire box is aligned with the lower draft door?

Many times, while knocking ash off the old lump, we actually manage to clog the holes of the grid with small pieces of leftover lump. Suggestion....before lighting today, put on a pair of rubber gloves, remove all the old lump, and shop vac the inside of the fire box, especially under the grate. While the grate is off, make sure the opening of the fire box is aligned with the lower draft door of the egg. Replace the grate, and put your new, larger lump on the bottom, ensuring good airflow. Put the used lump back on top, and fire it up. If you don't see 600* or better within about 35 minutes, I will be stunned. (we go through this procedure every time we are planning for high temp cooks...especially pizza. Once you do it once or twice, its really very easy and quick to do.)

As a note, there are a few people in here I know are operating without a gasket. It is not the gasket....this is an airflow issue.

Good luck...and let us know how you make out.

Banjomark,

I respectfully disagree with Laker's diagnosis. While a gasket issue has the potential to cause problems when trying to stabilize at a LOW temperature, the method to getting to a high temperature is to introduce more air. A leaky gasket would help, not hurt this.

A couple of questions:

1) What does the fire look like when it's reading 450? Do you have smoldering red coals, or flames shooting out the top of your Egg? I ask because it is possible that your dome thermometer may not be properly calibrated, though it is unlikely it would be that far off. To test, boil some water, put the thermometer tip in the water, and see what it reads. If it isn't 212 (or the boiling point of water at your altitude), use a wrench to adjust the nut on the back until it does read 212.

2) Have you tried doing this with fresh charcoal? You mention that you knock the ash off before each cook. However, if you have a bunch of small pieces of charcoal left over after your cooks, they will eventually settle to the bottom and start to block your vent holes, which will prevent air from getting in. Try the following...
a) Remove all the charcoal from your Egg.
b) Take out the guts, and clean out all the ash. Even if you've been using the ash tool, do this, as ash can accumulate behind the firebox and block the vent holes.
c) Put the guts back in, and ensure the large vent hole on the firebox is lined up with your bottom draft door
d) Using fresh charcoal, refill your firebox until it is over the fire box, and partway up the fire ring. Start with the largest pieces you have, and then put smaller ones on top. You can reuse your old charcoal toward the top. Doing it this way allows air up through the lump, and keeps ash and the small bits from blocking up the fire. BTW, this is also the method for building a fire that isn't likely to go out when you do a long low and slow cook.
e) Now light the fire in a couple of spots (I usually light in three places), open your vents wide, and wait. You should have a nice hot fire pretty soon.

Hope this helps.

-John

Banjo....Been Egging for 15 years....never had or have needed a turbo grate. As long as you do routine maintenance as I described above you won't have issues. All you need is an extra bucket to hold the old lump while you do a quick vacuum job. (I suggest a shop vac though.... :blink: lol) We do this at least every third cook...and every time we need high temps for cooks like pizza.