Having trouble achieving temperature for pizza

HuskerBBQer

I'm completely new to this...here's hoping I haven't missed this topic in the archives.

I purchased a Large BGE this spring and, based on this past weekend's experience, I am still very much on the steep part of the learning curve. I have been attempting to do pizzas using the plate setter and the 14" stone. Despite new lump filled to top of the fire ring, 15-20+ mins of start burn time with 3 starter cubes, and vent and lid wide open, I've yet to see higher than 425F. As soon as I put the plate setter and stone in, the temperature immediately drops as expected, but I have never made it back to 400F again...not even close. I even left the lid and vents open yesterday in hopes of stoking the fire, but no luck. Any suggestions?

Grandpas Grub

Heat = Fuel + AIR

Clear the air vent holes in the fire grate. If you don't have a wiggle rod then get a metal hanger, hold it in half and bend the end up in a 3" "L"

In the lower vent move the hanger in and clear the holes in the fire grate.

Be careful the hanger may get hot.

GG

Crimsongator

The usual suspects are to make sure the opening in the firebox line up to the draft door. Also be sure the air holes are not plugged with old ash.

Now, I assume you are looking for 600* indirect to do pizza. That is a lot of fire and ceramic heat that needs to be generated. I think it will take much longer than 15-20 minutes.

Make sure the fire is wel established and hot when putting the platesetter in (use orkas) and this should help raise the indirect temp quicker.

Lump may be an issue, what brand are you using.

HuskerBBQer

Crimsongator and Grandpas Grub:

Thanks for your quick response.

I'm using BGE brand lump and I'm now wondering if my pre-cook ritual is part of the problem. I use the ash tool and 'stir' the charcoal bed before starting, in an effort to knock the ash down and into the bottom. I've got good alignment with the firebox and bottom vent and I clean out the ash about every other burn. But I wonder if I'm also knocking small pieces of lump into the grate and blocking the holes. I'll have to pay closer attention next time. I'm also wondering if I should trying placing the lump into the firebox, bigger pieces on the bottom, rather than dumping. Seems a bit like messing about, but it might be worth it for a crispy rather than doughy pizza crust.

Grandpas Grub

The following is a test using all small pieces of used lump from other cooks. Lump to just over air holes in fire box.

The only thing I did was to make sure the air holes in the fire grate and fire box were completely clear.









GG

Chris in Gwinnett

Good Evening Husker-

I think it is also important to make sure that your plate setter and pizza stone come up to temperature with the egg. As stated, it will likely take longer than 15 to 20 minutes to bring it all up to temp. A wiggle stick is a good idea, or you can do what I do. I use my ash tool and just bang the heck out of the grate from underneath through the bottom vent. That will knock any small pieces out of the way. This always works for me and the temp will rise. GG is absolutely correct, although he doesn't need validation from me, heat = fuel + air.

Hope this helps.

BConk

I get the fire going and then immediately put in the plate setter and stone. That way they heat up along with the rest of the grill.

Is your plate setter put in legs up or legs down? I've noticed that unless there's enough air space between the top of the coals and the bottom of the plate setter, the temp will rise more slowly. If you're filled with coal to the top of the fire ring and the plate setter is legs up then there's very little room for the air to circulate over the coals.

I only fill my firebox for pizza - you need high temps yes - but they cook quickly and there's plenty of charcoal left over when you're done.

danny285

If all else fails get a TurboGrate from the BBQ Guru, it is a wonderful acc for the BGE, no more plugged grate air holes. good luck

Eggscriber

Hey, I had this issue.
The only thing left to mention is if there is a large air space around the outside of the fire box and fire ring? If there is, air will bypass the combustion area and not get to the fire. Thus, the coals will not get 100% of the air flowing in through the bottom draft door. My second large BGE had a large gap around the fire box and ring. On the forum, I read a post that suggested that I remove the fire ring, have a look around the firebox and ring and fill the gap if there is a large one. I filled it with aluminum foil rolled up to make a "snake" that could be wrapped around the outside top of the fire box, and then the fire ring laid firmly ontop of the firebox, with the aluminum foil "snake" filling the gap around the firebox and ring. This seemed to help alot!

HuskerBBQer

Thanks to all for the hints and suggestions - the pursuit of pizza will continue. Have a good day!

ar3

GG: I'm not great at stabilizing at high temps...have a few q's about that nice fire.

How long did it take to stabilize at that temp?
How much lump did you put in?
Were flames shooting up to the grill or did you get it that hot w/o wild flames?
How open was the top vent (looks like bottom was wide open)?

Thanks!!