Searing - Having trouble getting temp of egg to 600

JimE

I am having trouble getting the egg up to 600 degrees necessary for searing a steak. It seems to take me forever, or at least 2 hours. Is that normal or does anyone have any tips for getting the temp up faster? Thanks

Jethro

Jim,[p]I am assuming you've got your vent and fire box opening aligned and that your not too clogged with ash.[p]Sometimes when it goes slow building up to heat for me I open the lid for a couple of minutes (2 to 5) then close it back down. I may have to do this a couple of times but once the heat starts to build just stand back and let it run.[p]Hope this helps,
Jethro

Unknown

Jethro, just blow a hair dryer in the bottom vent for a few seconds with the vents wide open, that will take care of it.

Bordello

Smoke_gets_in_my_eyes,
Please be sure your meat is not in the egg when you use a dryer, the ash will cover it. ÖÖ
New Bob

WessB

Jim,
As Jethro said...you need to assure your firebox is aligned with your lower vent...and if that is true there can only be 2 things that I have experienced..first being ash that is either blocking the grate or built up in the lump itself or piled to deep in the bottom of the egg to allow sufficient airflow..or damp lump...either way it shouldn`t take 2 hours...stir your lump thoroughly and get all the ash out of it and out of the grate and out of the bottom of the egg...I typically leave about a 1/2" in the bottom for insulating reasons....if you still have a problem try adding some fresh lump to the top that you know is dry...HTH[p]Wess