Problem With Getting BGE Over 600 Degrees

TheBuffaloBills

I am new to the BGE world, and I love it!

I already went through a 5 pound bag of 100% all natural lump charcoal, just after 3 uses. I went to Home Deport and bought 100% all natural Briquettes. Last week when I used them, I was able to get up to 650 degrees. However, tonight when I threw 2 ribeyes on the grill, I couldn't even get it up to 600 degrees. Here is what I did:

I started a good size amount of Briquettes with the electric starter.

Removed ashes from previous uses.

Waited about 10 minutes and removed the electric fire starter.

Closed down the lid and waited about 10 minutes.

I had the the bottom part completely open, and had the black top piece completely off.

It topped off at 600 degrees, so after 20 minutes of waiting, I threw the steaks on. The temps quickly rose, but it stopped after it reached 500 degrees. Then it oddly decreased to 490 degrees. I barely got a char on my steaks. However, I found that after I would burp the BGE every ten seconds, the temps would increase to about 620 degrees. Even though the temp rose, I know there is an easier and better way.

What do you all suggest I do to get the temperature to reach, and stay at 700-750 degrees? Thank you.

BoneDaddy's

not sure what natural briquettes are made of, but go with BGE lump and you can hit 700 no problem!

Celtic Wolf

Do Not use briquettes nuff said.

EGC

Sounds like an easy fix. If you can't hit the high temps one of two things are the kinda off: 1. not enough fuel or 2. not enough air. Either or both can cause your problem. Also, I've never used briquettes in the egg, but I'm sure others have.

FlaPoolman

I've never seen 5 pound bags of lump

TheBuffaloBills

Thanks for the advice. Let me also add it was really cold and windy tonight. Could that have been a reason for the low temps?

Little Chef

Buffalo....Never use briquettes in the egg. Natural lump charcoal only. About $8 for 20 lbs. And don't be stingy with it either. Fill the firebox with it! There is a major difference in the composition! You will see...natural lump only. Light, cook, close. Vacuum the dust out prior to the next cook!
Why do you want the Egg at 700+ for any sustained length of time? Usually only for a steak sear, but those are done in about 8 minutes. Just curious! :blink:

Panhandle Smoker

My Eggs do not know what briquettes are. all they are fed is lump. I get lump 20#s at a time and have over 60#s in stock. Some buy it by the pallet. Lump burns hotter and cleaner. Like the Wolf said Nuff said.

Celtic Wolf

nope the briquettes were

TheBuffaloBills

Little Chef wrote:

Buffalo....Never use briquettes in the egg. Natural lump charcoal only. About $8 for 20 lbs. And don't be stingy with it either. Fill the firebox with it! There is a major difference in the composition! You will see...natural lump only. Light, cook, close. Vacuum the dust out prior to the next cook!
Why do you want the Egg at 700+ for any sustained length of time? Usually only for a steak sear, but those are done in about 8 minutes. Just curious! :blink:

Thanks for the advice. I meant to say constant, meaning staying at exactly 700 and not fluctuating.

Bricktucky

Lump burns at something like 1200* and briquettes at something like 850* I think. And briquettes make a lot more ash; don't use them. Use lump.

(Those temps are from memory and my memory may be a bit fuzzy at the moment for some reason or another )

EGC

Wind is actually good for higher temps, more air for the fire. Wind can be problematic for holding lower temps though.

Bordello

I have but only when I didn't have a choice. A one time deal, won't do it again. Was out of lump and happen to have some in the garage. To many adult drinks to go out and get lump. :(

Now, I try to keep extra lump on hand. Not as much as some but enough not to run out.

Cheers,
Bordello

Little Chef

Patience. Leave the lid down, and learn to adjust your vents. BEWARE OF FLASHBACKS at that temp!! Do not just open the dome!! Burp it first, or you could end up with a facelift a la Egg, that you will not like! :ohmy: Seriously. Not a joke.

TheBuffaloBills

Little Chef wrote:

Patience. Leave the lid down, and learn to adjust your vents. BEWARE OF FLASHBACKS at that temp!! Do not just open the dome!! Burp it first, or you could end up with a facelift a la Egg, that you will not like! :ohmy: Seriously. Not a joke.

Oh, I know what you're talking about. Less than a week ago, I lost some eyebrows, bangs, and right arm hair. Not just a little, but a lot. It smelled so bad.

Boomer

TheBuffaloBills wrote:

Little Chef wrote:

Patience. Leave the lid down, and learn to adjust your vents. BEWARE OF FLASHBACKS at that temp!! Do not just open the dome!! Burp it first, or you could end up with a facelift a la Egg, that you will not like! :ohmy: Seriously. Not a joke.

Oh, I know what you're talking about. Less than a week ago, I lost some eyebrows, bangs, and right arm hair. Not just a little, but a lot. It smelled so bad.

Bangs?
I hope they were'nt MAN-BANGS
If they were the BGE did you a favor :laugh:

Boomer...