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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

New Egger - Won't heat up

Hey y'all I am a new owner of a medium egg that I purchased used and I am having some trouble getting it to heat up. I know this has been asked before but let me know what you think as I cannot get it to heat up over 375-400 even after an hour!

I have no problem lighting, but even with both vents open I cannot get it to heat up. I cleaned out all ash and made sure holes were open for airflow and opening was lined up with bottom vent as other posts mentioned. So I am thinking it could be either -

Bottom of the bag lump charcoal is plugging the airflow? They are 2" or 3" chunks still so that would be surprising. It could be older too but as I said it lights just fine.

Or, thermometer is broken or not calibrated properly. The previous owner did replace it and I don't think this is it because my meat isn't cooking too fast. 

«1

Answers

  • alaskanassasin
    alaskanassasin Posts: 8,203
    Welcome to the forum!  How much charcoal are you dumping in there?   I usually fill to the top of the fire ring, especially in cold weather.  Summer can be a bit more forgiving.
    South of Columbus, Ohio.


  • Yes top of the fire ring for sure!
  • lousubcap
    lousubcap Posts: 34,008
    Believe your indications until you don't.  In other words conduct a one point boiling water test of your thermo.  If that's good then based on the above, something doesn't fit.  Light in three places and get a good fire going with the dome and the vent open.  Shut the dome and leave the top uncovered and the bottom vent wide open.  It should easily climb above 600*F in a matter of a few minutes.  FWIW-

    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.
  • Can you elaborate on that test? It’s weird! I had a chicken on for almost an hour and it wasn’t at temp so it definitely didn’t climb to 600…
  • lkapigian
    lkapigian Posts: 11,140
    edited January 31
    Can you elaborate on that test? It’s weird! I had a chicken on for almost an hour and it wasn’t at temp so it definitely didn’t climb to 600…
    put your thermometer stem into boiling water, should read 212 @ sea level 
    Visalia, Ca @lkapigian
  • Thanks! Im at 6200'
  • lkapigian
    lkapigian Posts: 11,140
    Thanks! Im at 6200'
    you will boil water @ +-200 F
    Visalia, Ca @lkapigian
  • alaskanassasin
    alaskanassasin Posts: 8,203
    Fire ring or fire bowl?  you cant have too much charcoal in there.
    South of Columbus, Ohio.


  • Fire ring or fire bowl?  you cant have too much charcoal in there.
    Ohhh there may be the problem. I think I was filling to the top of the bowl rather than the ring…should be to where my hand is?!
  • WeberWho
    WeberWho Posts: 11,285
    There's a nut on the back if you wanted to adjust but 10-12 degrees is nothing. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • WeberWho
    WeberWho Posts: 11,285
    Make sure your fire bowl opening is lined up with the lower vent so you can get adequate air flow. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • alaskanassasin
    alaskanassasin Posts: 8,203
    Yes where your hand is. fill that sucker up and you will be fine.
    South of Columbus, Ohio.


  • fishlessman
    fishlessman Posts: 33,482
    it looks like a newer egg. older ones sometimes had a small firebox that was too smaall leaving a larger gap around them, some foil wrapped like a rope squeezed around that gap fixed it, i dont think thats your problem. ash builds up in the fire /lump grate if its upsidedown, beveled hole side goes down.  test the gage, get something to shake the grate thru the lower vent to loosen ash buildup, and or, build the fire with bigger lump underneath the pile. only other thing i can think of is that the ceramic picked up some moisture and needs a long burn to dry it out, can be wet ceramic, wet lump, water in a drip pan etc, it wont go high temp with moisture/water in there
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Yes where your hand is. fill that sucker up and you will be fine.
    Ergg I thought I knew what I was doing! ok that makes sense.. now to find some meat to try tonight!
  • DoubleEgger
    DoubleEgger Posts: 18,068
    I own a medium and it’s a great cooker but it’s different than the other eggs. A kick ash basket helps improve airflow. The medium ash grate thing is pretty small and it restricts airflow. The little dog bowl they have to catch the ashes is pretty spiffy too. 


  • alaskanassasin
    alaskanassasin Posts: 8,203
    Yes where your hand is. fill that sucker up and you will be fine.
    Ergg I thought I knew what I was doing! ok that makes sense.. now to find some meat to try tonight!

    I usually top mine off to the top of the ring before every cook and clean out every two or three. Last week I was lazy and it was cold as heck, so I just lit what was in there... and it never got above 300.  Again, you might be okay in the summer for a quick cook, but heating all those ceramics up when its 10 degrees out takes some fuel.
    South of Columbus, Ohio.


  • Foghorn
    Foghorn Posts: 10,071
    Welcome aboard!

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • DoubleEgger
    DoubleEgger Posts: 18,068
    edited January 31
    Fire ring or fire bowl?  you cant have too much charcoal in there.
    Ohhh there may be the problem. I think I was filling to the top of the bowl rather than the ring…should be to where my hand is?!
    No. More charcoal is just going to restrict airflow. You should be able to get a ripping fire by filling it up the bowl only. 

    I cook on a medium 4-5x week and use it mainly for hot and fast cooks. 

    You’ve got a little Ferrari for a cooker. We’ll get it rolling for you. 
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,617
    Want to confirm the fire bowl opening is lined up with the lower vent opening.  On my medium having that slightly off impacts temps a lot.  However, when she is all lined up she gets up to temp faster than a sailor in Thailand.

    Maybe your purpose in life is only to serve as an example for others? - LPL


  • TechsasJim
    TechsasJim Posts: 2,172
    I skipped some reading but keep your vents wide open and your dome open until the fire breathing dragon is going crazy.    At that point close your dome and adjust vents.

    If that doesn't help make sure your bowl is aligned.
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
  • I own a medium and it’s a great cooker but it’s different than the other eggs. A kick ash basket helps improve airflow. The medium ash grate thing is pretty small and it restricts airflow. The little dog bowl they have to catch the ashes is pretty spiffy too. 


    I miss my Med, now replaced by a Large and two MMs. Best performer. 
  • MaskedMarvel
    MaskedMarvel Posts: 3,204
    Interesting. I have three larges and one medium. Larges all perform similarly to each other. 

    My medium doesn’t get to temp easily at all. 


    I’m still running the original internals. I have a KAB I haven’t installed I expect will get the Medium moving. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • Corv
    Corv Posts: 447
    I had a Medium for years till it crashed. The only recommendation I have is to use larger charcoal. Looks to me like you're simply choking off the airflow with all that small scrap. I toss out anything smaller than maybe 1 1/4" or so.
    Somewhere on the Colorado Front Range
  • Still having problems! Tried some ribeyes last night and they were great but I had no control. Would not heat above 300/350 and only got a good sear when I have a grease flare up going! I am shocked with this amount of embers that it will not heat up still...


  • DoubleEgger
    DoubleEgger Posts: 18,068
    edited November 26
    Are you sure that your thermometer is calibrated against boiling water? That fire looks hotter than 350F. 

    What were your vent settings? 


  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,617
    edited November 26
    Are you sure that your thermometer is calibrated against boiling water? That fire looks hotter than 350F. 

    What were your vent settings? 


    ^^^^^ 100%, if you have no plate setter in that should 600+ on your thermometer.


    Maybe your purpose in life is only to serve as an example for others? - LPL


  • Welcome to the group and stick with it. This is the BEST group to help you get dialed in. 
    XL BGE
    Plainfield, IL.
  • zaphod
    zaphod Posts: 321
    with a group this large and wide spread, perhaps someone is close enough to wander over and have a visit? Is there a dealer involved who could help?

    something just isn't adding up it must be something like a backwards firebowl.
    ~~
    Walk softly, leave a good impression.
    large BGE, vegegrilltarian
  • kl8ton
    kl8ton Posts: 5,758
    Want to confirm the fire bowl opening is lined up with the lower vent opening.
    I skimmed this thread but have you checked this??  Very important. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI