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Problems getting temp past 650
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impag10
Posts: 66
Large BGE but never can seem to get over 650 degrees to cook new york strip...should I take the cast iron vent totally off the top?
Comments
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Yes if you want higher temps....BUT...you dont need any higher for a steak, either come up with a way to get the grid closer to the coals or mound the lump up higher in the center of the pile and you will get a killer sear without going to gasket melting temps...surprised you could actually get 650 with the DFMT on....NUKE tyemps arent necessary...doable "yes"..at a cost.."yes"..
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Dito!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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I do steaks with a very traditional direct set up and can't understand the need to get past 450-500. Oh and my original gasket is still very much in check.
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OK i had just read some posts about doing ny strip at 700-750 for 2.5-3 min each side then about 1-2 min with it all closed down. Looking for medium to medium rare. any suggestions?
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with a 450 dome I'll sear on the spider close to the 1200 degree lump with the dome open then on a raised grid to finish, dome closed
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Many eggers are doing what you mentioned on a small or even a mini, which puts the meat much closer to the coals..like I said..you can use a spider or similar device to lower the meat closer to the coals and achieve the same results with a large without needing 750° dome temps...there is no one magical answer, to many options to acieve the same end result..work with what you have and find what works for you...
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That's the ticket at our house.
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thanks for all the kind advice!
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Here is my spider setup. The lump and be burning at 1100-1200 degrees under that grid. So i'm told I have never measured the temp. All this and a 400 degree dome. I get the best sear on a steak. :P Then I put in a raised grid and let it finish then rest it.
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That's it. I'm going home and cooking some red meat!!! Medium rare here I come!
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That's it. I'm going home and cooking some red meat!!! Medium rare here I come!
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