Porus Egg??

XLentEGG

Weird thing happened the other day. After a few months of low and slows and grilling, I set up for STEAK!! YAY !!. When I was bringing the egg up to searing temp, I noticed that there was water actually being forced by the heat through the top of the egg. I mean actually weeping brown water though the glaze in the dome. It was enough to have to wipe it a few time with a rag. Normal and no worries? Or not?

Steve753

I've had that happen before as well. I just used a damp cloth to remove the stain.

Aztec

I can't create a post so I'm posting here in hopes someone can help me.

I'm a new Egghead who has been experimenting for about 2 months.  When starting the Egg, I'm having a hard time bringing it to temp.  To bring it to 350 takes about 45 minutes.

Vent at bottom is wide open, and Egg left open at start.  I let that sit for 15 minutes while the coals get hot.  Once hot, I close dome and let it rise in temp, but it takes FOREVER.  It isn't to temp in 10 minutes like all the videos and articles I read.

Don't get me started on how long it takes to get to 600!

Any suggestions or tips would be great.  I'm having a heck of a time searching this forum, or creating a post for that matter.  I'm hijacking this one to do so.

Max232

Aztec, is the large opening in your firebox lined up with the bottom vent? Make sure the small holes in the firebox and coal grate are clear, the bottom vent and screen needs to be open(if the screen door is closed it reduces airflow by like 50%. Make sure your lump is not damp(what brand are you using?) place larger pieces of lump on grate first, then smaller pieces. Hope this helps. You could get one of these to help speed things up, but not required http://www.biggreenegg.com/eggcessories/tools-thermometers-and-cleaners/eggcelerator/

Max232

Nm, old thread ">