will not get above 550 degrees

tcdaniel

I've had my large Egg three years and purchased primarily to grill good steaks.  Initially, it would reach 700 degrees without a problem and I would have to be very careful when burping it.  For the last 18 months, I can not get it over 550 degrees. Here is what I have done.

Used recommended actual charcoal.

Taken everything out, cleaned it, and put back together...twice

Given it the dollar bill test........actually it is hard to pull the dollar out, so, it must be sealed. 

Tried different amounts  of charcoal thinking I'm plugging up the vent holes.

Cussed a lot.

Any suggestions on keeping charcoal dry. I put in the garage off the cement and covered.

Need help and suggestions.

tommy

 

pgprescott

I know you say you cleaned it out, but you either have an air issue or fuel issue. First I would remove the firebox and all and clean it out. Second, always fill the egg to the top of the fire ring. You won't waste charcoal because it will be reused. It is that simple. Make sure the gap in the firebox is aligned with the front vent. Air and fuel, that is all there is to the egg. PS. It doesn't matter what lump you used for the sake of heat in this case.

Skiddymarker

Agree with @pgprescott - only two things to think about fuel and air. Damp fuel will quickly dry once the egg gets going. 

Take the DFMT off and slide the spark arrestor screen out of the way and see if she takes off. I have seen an older egg where the spark screen was restricting the air flow - might be worth looking at.  

As long as all the vent holes in the firebox are even semi clear and the opening to the ash pit lines up with the lower vent, air cannot be your problem. 

Ozzie_Isaac

How are you checking temp? If everything is clear and assembled correctly then try a different temp gauge.

MelSharples

What are you using to measure the temp? And have you calibrated it?

pgprescott

MelSharples said:

What are you using to measure the temp? And have you calibrated it?

Good point, both of you.

minniemoh

I'm with @Skiddymarker, check your screen on your lower vent. I've seen one get so greased up on an older egg that did a lot of low-n-slows that it was nearly clogged. (My father-in-laws egg actually)

henapple

I'll pick it up, repair it and get it back to you.

Fred19Flintstone

henapple said:

I'll pick it up, repair it and get it back to you.

Just like the Grinch fibbing to Cindy Lou Who about stealing the Christmas tree. "I'll fix it up there (North Pole) and then bring it back here."

MartyB

TC... I have occasional issues with my < 1 year old Egg and it's usually because I haven't done a good job of getting the fuel started correctly. I solved that, mostly, by using a Weber chimney to get the charcoal started. The other thing that will get my temps way high (700+) and way fast (5 minutes) is to use a battery operated blower made for Kamado-style grills. It grips onto my cart and blows directly into the bottom vent..... boy oh boy, this puppy really gets things toasty and quickly, too. 

tcdaniel

Thanks folks, gona ck all the suggestions. The constant remote thermometer sounds like a good idea and purchasing the  blower/bellows from Kamado-style grills even better. Thanks again.

tommy

saluki2007

As dumb as this may seem, but are you sure you put the fire box back in correctly?  I remember a while back someone had put their's in backwards.  Make sure you have the opening arch lined up correctly with the lower vent.

MartyB

By the way, the battery operated blower I purchased is called BBQ Dragon. I bought locally, but wrote a review on Amazon, where it is available for $50. I paid $60, but it was a smart purchase.