Small Egg - Searing Temperatures ....not happening

Peggy

Hi. I need some help with my new Small Egg. I have cooked steak on it 3 times and each event, I have had trouble getting searing temperatures or a temperature over 350 degrees. What am I doing wrong? Your help will be greatly appreciated!![p]Peggy

Tim M

Peggy,
Normally when people say they can't reach a high temp it is because they do not enough lump in the firebox. The manual says something silly like " a couple handsfull" but it needs to be 1/2 to 3/4 full. You can never have too much, but you can easily have too little.[p]With that said, I can't get mine over 600-650° and have tried steel grates, wire mesh, etc but I can easily get it over 350°. Good luck and fill'er up.[p]Tim

The Naked Whiz

Peggy,
Also, make sure nothing is obstructing the airflow through the egg. I assume it has a firebox like a large and that you need to be sure the hole in the firebox lines up with the bottom vent. Make sure no chips of charcoal are blocking any of the air holes in the grate and firebox.[p]TNW

RRP

Peggy, I regularly sear between 750 and 800 on my small. As Tim said you need a full load of lump with vent wide open and no restiction on dome. It is one intense raging, massive fire at that temp. Are you sure you're not just rushing it and assume it will get to that level too soon?
For sake of being sure your fire box holes aren't blocked why not pull out the ring and box and vaccuum before your next try.

TRex

Peggy,[p]The others below have given some good recommendations. Also, try blowing into the lower vent with a small fan. I use a small battery-operated fan when getting my Medium or Mini up to searing temps. It works quite well and very quickly, provided you have a healthy supply of lump and your top vent is completely open.[p]Good luck.[p]TRex

Grumpa

Peggy,[p]Bottom vent wide open. Full of fresh dry lump. Dome lid fully open.[p]Can't go wrong. I do this several times per month. Sometimes it takes a while to get the fire raging. Patience pays.

Peggy

RRP, and everyone else! Good tips thanks so much. I might be rushing things. How long does it take to get a good high temp? I thought I had a fire box full enough, but I'll add more next time. I suppose I should keep the dome lid all the way open right? Thanks![p]

RRP

Peggy, dome lid open? NO, just no Miss Daisy or restriction of any sort. As for time I typically walk away for 45 minutes after lighting it. BTW Dr C asked me to give you a holler if you hadn't ask here today!

Peggy

RRP, That's right about Dr. C. I got your email address this morning from Dr. C! Now I have put two and two together. Thanks for your assistance RRP! I think I was rushing things with my fire. Peg

RRP

Peggy,
two last bits of advice...if you haven't already do replace your ceramic grate with either a BGE metal one, a Lodge trivet, or better yet a simple cast iron floor drain available at good hardware stores. You haven't mentioned your method of lighting your fire, but a Weber cube lit and pushed into the center via the bottom vent opening will assure you of a towering inferno of 800° as that creates an up draft with the fire truly in the bowels of the beast. It also tends to burn all your lump though as you also want the lump on top to be burning well for the good sear.

Peggy

RRP,Your advise will be followed. I'll let you know how my next cook goes. I'm going to purchase a metal grate and light from the bottom with the weber cube. Thanks sooooo much!!!!! Peggy

Bamabob

Peggy,
I had trouble getting up to high temps also,I was used to my large getting hot in a hurry.I got the new metal grate and that helped,but I found on mine that the lower sliding door didn't completely uncover the small lower air hole.I readjusted it but it was still blocking it some so I removed the lower door assembly and trimmed it so that I could get max. air flow.It still takes awhile to hit 800º but it gets there. Good luck Bob