If it don't go nuclear today...

CP92

I'm gonna be more than a bit upset. Leaf blower is on standby

CP92

I think we can admit we have a well established fire. Couple of spits of hickory on there as I love my steaks over them. 

CP92

I do not get it. Closed the lid and it spiked to 610, then within the minute started dropping to settle in at 500. 

Legume

I am confused.  What were you trying to do?

CP92

Put a secondary temp monitor on it at fire ring level and after 5 mins this is what boy are reading. 

CP92

Legume said:

I am confused.  What were you trying to do?

Sear steaks at 700+

pgprescott

Open the screen #1. The splits are likely  an impediment to your air flow as well. Lastly, leave the lid open if you must. 

JohnInCarolina

no good reason to even have the regulator on either, at least not while you’re trying to get it up to temp 

CP92

Problem solved. The screen was the culprit; opened it up and it went straight to 750. Closed the screen and dropped back down to under 600. Thanks @pgprescott.  Never had that issue on my older model egg. 

Agreed @JohnInCarolina, no need for the regulator, but thought I'd saw somewhere they were a mother to get off. I wouldn't think it would have a major impact however. 

Langner91

JohnInCarolina said:

no good reason to even have the regulator on either, at least not while you’re trying to get it up to temp 

Most of us who grew up with Daisy Wheels feel this way, but the new rEGGulators do not "come off".  They often require a hammer, dowel and a lot of persuasion to get them off.  This is especially true of the factory installed ones.

Glad to see you have a solution, @CP92.

JohnInCarolina

Langner91 said:

JohnInCarolina said:

no good reason to even have the regulator on either, at least not while you’re trying to get it up to temp 

Most of us who grew up with Daisy Wheels feel this way, but the new rEGGulators do not "come off".  They often require a hammer, dowel and a lot of persuasion to get them off.  This is especially true of the factory installed ones.

Glad to see you have a solution, @CP92.

Interesting, I didn’t know that.  I’ve never thought the new caps make a lot of sense given how they’re priced.  Now I feel that even less so.  

I have a Smokeware cap and it works great.  

OhioEgger

CP92 said:

Problem solved. The screen was the culprit

It's something we all have to learn -- the screen is only there for safety reasons, and just gets in your way when you want to use high heat.

There is a place around here that has about a dozen XLs and cooks on them all evening long practically every day. They have never closed the screen on any of them. 

The Cen-Tex Smoker

JohnInCarolina said:

Langner91 said:

JohnInCarolina said:

no good reason to even have the regulator on either, at least not while you’re trying to get it up to temp 

Most of us who grew up with Daisy Wheels feel this way, but the new rEGGulators do not "come off".  They often require a hammer, dowel and a lot of persuasion to get them off.  This is especially true of the factory installed ones.

Glad to see you have a solution, @CP92.

Interesting, I didn’t know that.  I’ve never thought the new caps make a lot of sense given how they’re priced.  Now I feel that even less so.  

I have a Smokeware cap and it works great.  

I also have a smokeware cap and I also disliked your post so the “I am not a troll, you are” guy didn’t feel lonely. 

RRP

I've never seen one of the new screens but from your picture PLUS the results you got by opening and closing it then that sucker must really be pretty heavily woven and dense. At least compared to the old ones. 

The Cen-Tex Smoker

I have never had a problem wrapping the thermo around with my screen closed. 

And I do always sear with the dome open for whatever that is worth. I usually don’t shut the dome on a steak cook. I do cook a lot of odd, thin cuts of steak though (flap, skirt, flank, flat iron, Denver etc). I don’t  think I have cooked a loin steak (rib, filet, strip) in a couple of years. I like the odd grainy cuts. 

lousubcap

Dome open and bottom vent shut once the fire is established-that is how you get the BGE ready for the caveman cook.  Full lava fire.  However, if tossing on the lava is not your plan then you will get the best sear low (with a smaller grate) and with the furnace going full throttle.  FWIW-

RRP

The Cen-Tex Smoker said:

I have never had a problem wrapping the thermo around with my screen closed. 

And I do always sear with the dome open for whatever that is worth. I usually don’t shut the dome on a steak cook. I do cook a lot of odd, thin cuts of steak though (flap, skirt, flank, flat iron, Denver etc). I don’t  think I have cooked a loin steak (rib, filet, strip) in a couple of years. I like the odd grainy cuts. 

WOP WOP…(that sound was me slapping my forehead) I never close my dome when I’m grilling steaks either! Most of the time I go about 90 seconds, that’s 45, turn 90 degrees for 45 seconds , flip and repeat the 45 seconds and 90 degree turn and I’m done! The high temperature, open dome and attention to what I’m doing pays off with a nice cross hatch and medium rare steaks.

Oh yes…the reason I slapped myself? In my earlier attempts to help the OP it never dawned on me that he even had said he had left the dome closed! 

The Cen-Tex Smoker

lousubcap said:

Dome open and bottom vent shut once the fire is established-that is how you get the BGE ready for the caveman cook.  Full lava fire.  However, if tossing on the lava is not your plan then you will get the best sear low (with a smaller grate) and with the furnace going full throttle.  FWIW-

I remember the dust up a couple of years ago about the guy asking how to cook a 1/2” steak and it was like a pack of wolves going after him for his horrible choices in meat selection ha ha. I bet 90% of the steaks I cook are 1/2” thick. 

Ozzie_Isaac

lousubcap said:

Dome open and bottom vent shut once the fire is established-that is how you get the BGE ready for the caveman cook.  Full lava fire.  However, if tossing on the lava is not your plan then you will get the best sear low (with a smaller grate) and with the furnace going full throttle.  FWIW-

Never tried searing a steak in my furnace.  I prefer a grill,.wf oven, or flame thrower.