Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Can’t get temp right

have a medium egg and I start what looks like a good fire then when I add the diffuser it won’t come up to temp.  Same problem when. Trying to run hot over 450 no diffuser 

Comments

  • lousubcaplousubcap Posts: 20,044
    There are some useful posts within this related thread.  I would give it a look and then see how it goes.  FWIW-

    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • 1911Man1911Man Posts: 232
    IME, when adding any diffuser (either made by BGE, or from CGS) you need to give the egg time to get to it's set temp. Depending on how you set the vents, will determine what temps you'll see. 
    I've found, with my medium BGE, that I have to almost completely close both the top and bottom vents to get in the 250-275 range with the CGS stone in position (full circle) in the woo ring.
    On the other end of the spectrum, when grilling, I you have to open things up more to get the higher temps. I often grill at around 450F (up to about 500 at times) without trouble.
    If you have an older egg with the rotary style top cooking cap, get either one of the new style from BGE, or one of the Smokeware caps (I have one of those). The Smokeware cap does make things easier. 
    I've also found having the Kickash basket, with the bottom coal grate removed, also makes things easier and allows more air flow from the bottom.
    Best way to learn the vent positions is simply by using the BGE and noting the positions for the temperatures.
    Also, I usually have the vents open during the preheat stage before smoking on the BGE. Then dial things back once the flavor wood, stone (and pan) and meat has been added. I look at the dome thermometer about every 15-30 minutes to make sure it doesn't get away from me. I did have one cook that had overflow into the coals (rendered turkey fat) that caused things to go a bit sideways. Which is why I got the woo ring and such (shortly after that).
    Egg #1: Medium BGE with CGS Woo Ring, stone with stainless pan and Smokeware chimney cap.
    Living free in the 603 (Pelham).
Sign In or Register to comment.
Click here for Forum Use Guidelines.