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Time to get to 500 degrees of different size eggs

I’ve seen a ton of posts on people having multiple eggs and why, but my main reason for wanting a second egg alongside my large is to cut down on the time to get to the 500-600 range for a single steak or two when it’s just me and the better half. She loves the taste the egg brings but doesn’t like the wait it sometimes takes the large to get to temp.  

Right now it’s about 12 min to fully light and another 15-30 to get to the above temp range depending on the outside temp (I like to grill in the winter as well) at wide open.  Would a small or medium (leaning towards the medium) get to that temp range faster? And if so, what are the times you experience?

thanks in advance.  
After living on both coasts, I've made my way back to the mid-west, Illinois to be exact.  

Best Answers

  • lousubcap
    lousubcap Posts: 31,962
    Answer ✓
    The SBGE (I have one in addition to a LBGE) with an aftermarket grate, Kick Ash or Hi Que if still around will get you there in around 15-20 minutes but that depends to a great extent on how you light your lump bed.  Many small fires and let them get rolling, then with the dome open, shut the lower vent and the fire will spread across the entire coal bed in short order.  Once there, open the bottom vent and have at your cook.  Works with all models. 
    Given the real estate you are talking about, the MBGE may be a better fit.  Hopefully MBGE owners will be along. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • RRP
    RRP Posts: 25,840
    Answer ✓
    Botch said:
    Doesn't the MiniMax come up to temp noticeably quicker than the others?  I don't have one but thought I'd read that here.  
    It should since a M/M is merely a Small with the base shortened. But if the OP can find one then the original Mini is a great steak grilling machine which gets hot fast!

    Now one other little secret that also works is using 91% rubbing alcohol to REALLY get your lump burning fast!
    Re-gasketing America one yard at a time.
  • JohnInCarolina
    JohnInCarolina Posts: 30,713
    Answer ✓
    Starting a bunch of lump in a chimney and letting it get to lava and then dumping it into an Egg - any Egg - is going to give you a plenty hot source for searing a steak.  I’m not sure you need to let the Egg itself get to temp. 

    All that being said, it’s surely helpful to have a second Egg like a Small or a MiniMax so you might as well go for it.
    "I've made a note never to piss you two off." - Stike
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 18,844
    edited September 2023 Answer ✓
    My MBGE is a little sports car.  It comes up to temp significantly faster than my XL, and rivals the Mini Max and even the mini.  Those might get the thermometer to 500 faster, but that isn't "usable" heat because none of the ceramic is up to temp and when you throw cold protein on the temp will crash and you start chasing it.

    When the Medium hits temp, it is ready to rock and roll.  No large temp swings, no real adjustment, just open up, toss on protein, close lid, and let it eat!

    Medium is by a wide margin, my favorite egg.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS

Answers

  • Botch
    Botch Posts: 15,385
    Doesn't the MiniMax come up to temp noticeably quicker than the others?  I don't have one but thought I'd read that here.  
    _____________

    Once I thought I saw you, In a crowded, hazy bar..."


  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    edited September 2023
    The MM has a much larger fire grate vs. the small. Much better air flow.  I think one could achieve 500 in most any size in 30 minutes.  Higher temps require airflow, so an Egg (any size) not cleaned of ash may be more stubborn to get hot.

     

    -SMITTY     

    from SANTA CLARA, CA

  • Buckwoody Egger
    Buckwoody Egger Posts: 660
    edited September 2023
    I would never want to pass up an opportunity for an additional egg (mini max searing machine might be best for what you describe)— but I think in the large, using a torch/flame to start the fire is first step to speeding up temp times and clear smoke time. 

    Second step would be a searing grate with spider from Ceramic grill store - also consider adding half grid at felt level on a ps woo for after the sear. 

    This pic has three levels— Sear lower than fire ring via spider, finish at felt via woo with half grid, mushrooms at raised / elevated via expander, salmon wherever ya need. 


  • danhoo
    danhoo Posts: 672
    I have a large. If I'm doing a quick cook I light the KA basket on the gas burner of my Genesis E330 then grill with a drop spider. 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820  WSM 22 
  • lafromla1 said:
    I’ve seen a ton of posts on people having multiple eggs and why, but my main reason for wanting a second egg alongside my large is to cut down on the time to get to the 500-600 range for a single steak or two when it’s just me and the better half. She loves the taste the egg brings but doesn’t like the wait it sometimes takes the large to get to temp.  

    Right now it’s about 12 min to fully light and another 15-30 to get to the above temp range depending on the outside temp (I like to grill in the winter as well) at wide open.  Would a small or medium (leaning towards the medium) get to that temp range faster? And if so, what are the times you experience?

    thanks in advance.  
    I’ve only owned three Egg sizes - MM, MBGE and LBGE. If I was looking only to reduce startup time, I think I’d be evaluating my startup procedure before looking into another Egg. Fire is just heat, oxygen and fuel.

    Make sure your initial spark is significant. I notice huge differences in startup times between a small butane torch and a large propane one. Use a big, high intensity flame to light and as others have noted, light in several spots if you want a faster fire. 

    Once lit, oxygenation is responsible for the spreading and intensity of the fire. Just for fun, I’ve directed a leaf blower into the lit bowl on startup, and it makes a huge difference. Even manually blowing on the developing fire pays dividends. 

    Use fresh, good quality lump for faster startup. 

    I hope that helps.