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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Trek660

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Trek660
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  • Chrono, It's been holding a little under 250 steady for the last 3 hours. Whew. Yep. It's just like what you were talking about the first 20 minutes. I'll just close it down a little quicker. Next time.
  • Thanks for the link. It did not reach much over 300 before I tried to lower it. It just seems to take forever to get it back down without completely choking it out. That happened to me the last time. I was able to restart the fire without having to …
  • Thanks to everyone for the response and answers. Lee
  • Thanks for the help. I guess I just keep using too little lump. If ever I should have to add more lump during a low and slow smoke. Only solution is to remove grill and grub and add coal then place grill and grub back?? Thanks
  • Try these pics one more time. [img size=387]
  • Try to get the pics one more time.
  • Try to upload an image again
  • Thanks, That is probably the problem. Everything is in proper alignment as fire as the firebox and bottom vent. I can't think of anythig else. I did use very little lump coal. I 'll be sure to add more the next time I cook. Also, one other question.…
  • I don't think I had too much lump. Used Green Egg lump coal. Original level was even with holes so i don't think that should have been to much. Can't see where anything was restricting airflow especially since it really took off to begin with and th…
  • Yes , this was my first cook. Everything in alignment. When I originally started the coals the temp went to about 400 or higher pretty darn quick. I was able to stabilize at 300 to cook the salmon. That is why i was concerned about the drop in temp…