High temperatures

David

Hi,[p]Enjoy reading the great advice on this forum.
We are relatively new to this, but have had good success with turkey and brisket. [p]However, we cannot get the dome temp of the egg above 500 degrees. How do we get the high temp needed for pizza? Do we just need to load it up with coal?[p]Thanks

Gfw

<p />David, I guess I'm one of the fortunate. My first attempt on the BGE was London Broil at 750 degrees dome temp - I have never had a problem achieving high temps - just make sure that you have enough lump. [p]The link is to posts that I have collected from the forum in the past. One of the key things to look for is to make sure that the opening in the fire chamber matches the lower vent.[p]The picture is a fire of about 650 degrees that I used to remove the paint covering from a floor drain that I now use as a grate! Notice the height of the lump and the fact that this was the left over fire after dinner was finished.[p]

[ul][li]Fire Starting[/ul]

Wise One

David, if you want to get th etemp up, open the bottom vent all the way and remove the top vent altogether. If it doesn't get really hot in about 30 minutes, you may want to check your thermometer. I did this and in 20 minutes I was at 550 and five minutes later I was over 700.

Tim M

David,[p]Most likely you don't have enough lump charcoal in the firebox. You didn't mention the size Egg you have - my small is harder to get to 500 than is my large. [p]I have a New Users section on my website that might help - you need that firebox atleast 3/4 full. You're not wasting it since there will be some left when you're done. ALWAYS add more before every new cook - specially when grilling or doing pizza.[p]
Tim
[ul][li]Tim M's Website and Cookbook[/ul]