1st Small Egg cook

Shelby

Picked up my brand new small egg with spring hinge. Figured since everyone says steaks are great on a small, I'd feed it a couple of prime ribeyes for it's first meal. While good, they weren't the best I've cooked. I think there's a learning curve moving down from the large to the small but having cooked on the large for a couple of years, the curve should be shorter.
I had the firebox full of medium to large fresh lump and only got the temp to just over 500*. Yes, the firebox and the bottom vent were properly aligned; yes, I checked the thermometer before starting.
Another thing, I think I should have run a load of lump thru just to season the egg and grill itself. With the new spring hinge, even when the steaks were dwelling after the sear, I had very minor amounts of smoke leaking out of the front. Had some smoke leaking out from under the rain cap and some out of the stainless steel door.
The new addition and the cook need more practice time together, so looks like I've got my "work" cut out for me!!

RRP

Shelby,
Not quite sure why you didn't get to "nuke level" as I sure have no problem doing that with my small reactor! Did you give it enough time let alone enough lump? At those temps even Mr Small consumes lump with wanton abandon! Iffin you want to assure blast furnace traits light from underneath the firebox grid. That will assure an updraft and resulting bed of flaming coals that will make pig iron squirm!
On your next attempt I strongly suggest reading and trying the TRex method or sear and then resting for 20 minutes until returning. Like I've said before I love my 3 BGEs, but that small is a real trooper - just don't give up yet!

Shelby

RRP,
Don't worry...no plans to give up at all, much less "yet"![p]I feel I gave it sufficient time and enough lump but again, this was my first. Personally, I've got no problem if I don't get to blast furnace temps as I seldom sear at that heat as I don't like a charred outside.[p]Overall, pleased with first cook and know the cooks will improve.

Tim M

Shelby,[p]I hope you figure it out and make it work for you. My small egg doesn't ever go over 600-650 deg no matter how much or how little the firebox is filled. If I point it into the wind and get a little breeze in the vint, then it will go higher but I have never had my small over 750-800°. I have given up tring to anymore and I just sear and grill on whatever temp I get. It doesen't seem to really need much over 500-600° to do steaks anyway - but I am wondering way mine (and many others) can't seem to reach the temps reported by others. I normally fill the firebox 1/2 full (tried 3/4 with no difference) and no top on the chimney and after 20-25 min I get 500-600°. What grate came with yours? I assume the steel grate and that is what I have too.[p]Tim

Shelby

Tim M,
I'm like you; don't need the excessive temps to sear a nice steak. Was more curious why, after sufficient time with evertything correct, why the temps weren't hotter. But 500* is more than enough for me.[p]Surprisingly, mine came with the ceramic grate. I asked about the metal and my dealer is going to get the new one from BGE. Again, it won't hamper the cooks but I'd rather have the metal one. By the way, do the small fireboxes crack with the same regularity as the large?

Steve-O

Shelby,
Smoke leaking out around the rain cap and lower vent during a dwell is normal, but it shouldn't leak out around the gasket. I'm curious, though, about your spring assist hinge. Is it just a smaller version of the one on the large, or is it an entirely different design? Is yours as easy to operate as the ones on large and medium eggs?

KennyG

Steve-O,[p]The small Egg assisted hinge is just a smaller version of the ones from it's bigger brothers. Only needs 1 spring to counter the dome weight. Works like a champ and allows for wider opening.[p]K~G

Shelby

Steve-O,
Yep, what Kenny said. Same thing, only smaller; works very well. I'm not concerned about the little smoke leak around the gasket...it was very minor amount.

mollyshark

Tim M,[p]How odd, the temperature variations noted here. My small gets absurdly hot. The very first cook, I went inside to pour a glass of...something or other...and came back to see the thermometer spinning past 300. It had already been around once and was quite content to keep going. My biggest problem with the small has been keeping the temps DOWN. Wonder what accounts for these variations? Different brands of lump? Are they making the airholes different sizes? It really should be more consistent!

Tim M

Mollyshark,[p]I wish I knew what the differences are that cause the temp differences. I switched to the steel small grate a couple years ago and it obviously has more air holes than the small ceramic grate. I am wondering which you use? The only other thing I can imagine causing the difference is the opening on the vent hole. If you get a chance could you measure your vent opening - height vs width? I will compare it to mine.[p]Anyone else who wants to measure theirs would be helpful too.[p]Tim

Tim M

<p />Tim M,[p]
I just measured mine. It is 2" wide and 1 1/4" tall. The actual opening in the ceramic is a bit wider but the stainless steel vent door blocks it a little. What about yours?[p]Tim

mollyshark

Tim M,[p]I measured mine (tee hee). It is 1-7/8 wide, 1-1/2 tall actual usable opening. Steel grate.[p]mShark