Could it be!!!!!!!!!!!!!

JerseyTex

I am new to the egg world. The last three times smoking with my BGE I am having Temp problems. I am having no problems the first few hr.s it lights fine comes to temp. But at different time it drops below 200 and I am unable to get that temp back up. Even had the bottom full open and the top open all the way. Just so you know I vacuum out the ash about every third time.

Could it be the Cole? In the beginning i used a no name brand the cheep stuff. It dawned on me today that it seems this started to be a problem when I switched to the Big Green Egg Cole. Could this be the problem?

Tonight dinner sits  in the oven to finish.

Man I hate that.

Getting Frustrated 

please I need help before I am an ex egghead. lol lol

Little Steven

Please describe your lighting method.

SenecaTheYounger

You are running out of fuel. Fill it up.

stemc33

First place to start would be airflow. Eventhough your using quality lump, what is the actual condition of the lump? Is it small pieces that compact and prevent airflow? Are you establishing a good fire prior to trying to cook? I've struggled with this a time or two and at one time thought I had a defective egg. I'm getting better at establishing a hot fire quicker. I also have improved creating a good stable low temp fire. It's a little bit of an art and there are lots of post and knowledge on the forum that will likely help you find a solution. You just have to keep trying different ways and learning. I'm not saying it's second nature for me to get a perfect fire every time, but I'm getting more consistent. Just takes practice. And maybe it's a case of a possessed egg. Just saying that because it seems if I walk away from my egg, that's the time it decides to run up to 700 degrees. Like it has a mind of its own.

Mattman3969

+1 on @senecatheyounger.

stemc33

SenecaTheYounger said:

You are running out of fuel. Fill it up.

From the info @JerseyTex provided why would you assume it's a case of running out of fuel? Am I missing something? It really doesn't take a lot of fuel to get a hot egg and maintain it for a couple of hours.

SenecaTheYounger

Why would I "assume" that?

Well, I'm assuming he's smart enough to clean the ash out.

I'm assuming it isn't airflow, because even if a person were oblivious to the point of turning the firebox's opening 180 degrees from the lower vent, it would still hit temperature.

I'm assuming it isn't a moisture issue, because although the first cook of the season may be hampered by a wet egg, it's been five cooks.

I'm assuming that his "being new to the egg world", and having tried five cooks before posting here, means he may have bought into the horseshit advice that you can cook on a "handful" of lump (read the sales literature).

I'm also "assuming" I'm correct because, frankly, that's typically the pattern, in my practical experience. I don't mean I'm always right. Far from it.

I just don't generally guess at things. If I don't have an excellent idea what the issue is, I don't offer an idea. I answer far fewer questions than I don't answer. That means I know fewer answers here than there are questions asked.

I have been wrong before. But's it's never been in a clinical situation, or laboratory, or in an engineering sense, or when evidence has been in abundance (to support a conclusion). Given the information we have, and the simplicity of the system, there're few options, none of which require speculation before deduction. Deduce first, then eliminate, and then, if al else fails, speculate.

I'm often wrong when: the female mind is involved; when men begin challenging each other re: obscure golf regulations; there is a question of the accuracy of calibration on equipment with which I am not familiar; when translation from Indo-european languages involves the dative case (I have the accusative case down pat, oddly enough); when the relative value of collectible objects (stamps, coins, fine art, bronzes, antique firearms, books, wooden boats, folk art, shaker furniture, leaded art-glass incandescent lamps, wicker furniture [exterior, vintage] is at issue; when architectural authorship is uncertain; when a "Jeopardy" category involves the Royal line of succession [English] or the dynasties of Japanese emperors [chronological]; and when debate is had as to the veracity of the testimony of witnesses either criminal or civil as reported in the popular press, which popular press I tend to avoid.

But a fire in a grill is a pretty simple thing. Fuel triangle.

The only way it isn't enough fuel is if the concept of cleaning the ash has never occurred to the individual in question. Something unfathomable.

To me, at least.

Ladeback69

When was starting out I figured out that though I had some lump left a little new lump added to it helped getting it lit and going better. I use an electronic element and have a roaring fire in 8 minutes and can have it up to 700 in another 15 or so. Make sure you are giving it enough time for the fire to establish and a lot of cold meat will knock the temp done at first. Try a test light and play with it by starting at 250 then take it on up and try and hold it 400 for awhile then go to 700.

HDumptyEsq

hey Seneca T Y, your assumptions are getting edgy again, although I agree with them this time.

It would appear your education is deficient, after all. How about the ablative case? Just kidding…!

After a rocky start, I look for your posts to see how gritty you can get combined with an obvious knowledge of science and physics. I was completely the opposite - arts and languages for me.

MaskedMarvel

Little agro on the reply there...

tjosborne

stemc33 said:

SenecaTheYounger said:

You are running out of fuel. Fill it up.

From the info @JerseyTex provided why would you assume it's a case of running out of fuel? Am I missing something? It really doesn't take a lot of fuel to get a hot egg and maintain it for a couple of hours.

Its just everybody wants to attack each other here. If its not their way, your wrong.

stemc33

Definitely wasn't trying to attack anybody. I was just wandering if I wasn't seeing something that pointed to why it had to be a low fuel issue. I don't think blasting me or saying "a fire in a grill is a pretty simple thing", is really gonna help a problem that @JerseyTex‌ is having with the egg. Maybe it is do to low fuel and the problem is fixed. Idk. But just in case it's not lump related, I hope others on the forum will chime in to help @JerseyTex‌ with suggestions that help make it a little easier to enjoy the egg.

jhl192

Fire is not magic. It takes fuel, air and an ignition source. Since the fire was lit that leaves FUEL (lump charcoal) or AIR. So in my my opinion, since the temp would not raise with the vents open that he was in an out of fuel / low fuel state (easy to check) or the e airflow was restricted by too much ash or two many little pieces

SenecaTheYounger

I saw no attack from stem33. I was just having a little fun myself, trying to take a very minor issue and treat it like the end of the world.

Lacking the ability to convey tone, I understand that one might feel it was aggressive. But it was more for comedic value than anything.

Could be ash, could be not enough fuel. Might be (I think less likely) air flow unrelated to ash.

My money is on the fabled "handful of lump" sales line. But I could be incorrect. It has happened.

ReldtiCDN

SenecaTheYounger how did you get to royal succession from a fire not holding temp LOL
I agree, sounds like starving for fuel. Eliminated damp lump as is starts fine.

    Try filling the firebox to the top and hand pick some larger pieces to put on the bottom with a little space in between to promote air flow. I sometimes only do a full cleanout of ash every couple months just scrape under the firebox after each cook. Just make sure the hole in the bottom of the firebox faces directly on the vent opening.

nolaegghead

Give DAT egg more Cole!

JerseyTex

Wow thank for all the input. To answer some questions. Yes the were still Cole in it it was low when I put it out this last time but not in the past. 

size of the cole . When I clean it out I put back the small pieces that are left at the bottem than put fresh on top

As far as Lighting my fire I use one Lighting Squares. I move the cole from the center I then stand up the square at the bottom in the center on the black grate once lit i put some cole back to the center.

PS Thanks for everyones input 

SenecaTheYounger

*coal

bettysnephew

Next time try putting the fresh charcoal in first and putting the smaller left over pieces on top.  The smaller chunks may be blocking the air flow.  Don't be averse to loading it up as if you snuff it out at the end of the cook it will still be there the next time you use the Egg, and will not have the VOC's to burn off.

KSwoll

I would just put the lighting square directly on top of the coals. I wouldn't worry to much about maneuvering the coals in any particular pattern to light it. If you are adding coal on top of the lighting square before any other coal is ignited, could it be possible that the additional coal is snuffing out the lighting square? I always make sure I have some lit coals before adding additional coal on top of them. I would also check the little holes around the side of the fire box. I sometimes have to unclog them before I start my fire.

cazzy

SenecaTheYounger said:

Why would I "assume" that?

Well, I'm assuming he's smart enough to clean the ash out.

I'm assuming it isn't airflow, because even if a person were oblivious to the point of turning the firebox's opening 180 degrees from the lower vent, it would still hit temperature.

I'm assuming it isn't a moisture issue, because although the first cook of the season may be hampered by a wet egg, it's been five cooks.

I'm assuming that his "being new to the egg world", and having tried five cooks before posting here, means he may have bought into the horseshit advice that you can cook on a "handful" of lump (read the sales literature).

I'm also "assuming" I'm correct because, frankly, that's typically the pattern, in my practical experience. I don't mean I'm always right. Far from it.

I just don't generally guess at things. If I don't have an excellent idea what the issue is, I don't offer an idea. I answer far fewer questions than I don't answer. That means I know fewer answers here than there are questions asked.

I have been wrong before. But's it's never been in a clinical situation, or laboratory, or in an engineering sense, or when evidence has been in abundance (to support a conclusion). Given the information we have, and the simplicity of the system, there're few options, none of which require speculation before deduction. Deduce first, then eliminate, and then, if al else fails, speculate.

I'm often wrong when: the female mind is involved; when men begin challenging each other re: obscure golf regulations; there is a question of the accuracy of calibration on equipment with which I am not familiar; when translation from Indo-european languages involves the dative case (I have the accusative case down pat, oddly enough); when the relative value of collectible objects (stamps, coins, fine art, bronzes, antique firearms, books, wooden boats, folk art, shaker furniture, leaded art-glass incandescent lamps, wicker furniture [exterior, vintage] is at issue; when architectural authorship is uncertain; when a "Jeopardy" category involves the Royal line of succession [English] or the dynasties of Japanese emperors [chronological]; and when debate is had as to the veracity of the testimony of witnesses either criminal or civil as reported in the popular press, which popular press I tend to avoid.

But a fire in a grill is a pretty simple thing. Fuel triangle.

The only way it isn't enough fuel is if the concept of cleaning the ash has never occurred to the individual in question. Something unfathomable.

To me, at least.

=D> ^:)^

Searat

JerseyTex even those of us who never have temp problems have temp problems. This weekend I was testing RO lump to see if it's a cheaper alternative to BGE Lump. I was low and slow on 18 lbs of pork butt, a favorite in my house (keep your hands off the cooks bark). Egg was trucking along as steady temperature for 4 hours at my usual setting. It then dropped 50 Deg F. I had to open the lower vent to an 1 1/4 inches and set the daisy wheel wide open to get the temperature back. (Later I pulled the wheel all together.) I'm guessing it was the inconsistent size of the lump and how the ash was dropping. Good news is we saved the butts and all are happy. RO will be limited to the 3 hour variety cooks and I'll keep looking for other options. Besides, we're always learning right? Keep playing and experimenting.