Heating Issue

bluckdaddy

I bought a L BGE around Christmas and have been enjoying it ever since. One issue I have had is being able to get it up to searing temp for steaks or gettting and holding 550 for Pizza. I believe this is an air issue and I was wondering if people normally leave the lump in until it burns completely away? I did pulled pork last weekend (15 hours) and afterwords we wanted to do Pizza. I tried everything to get it hot again and couldn't. Do I need to remove all the little lump (Quarter size) and throw it away and add all new? Thanks!

Jupiter Jim

How much lump did you start with? You should fill to the top of the firebox I go to the top of the fire ring.
Did you light the lump in three places?
Have you cleaned out any ash that could be blocking the air flow?
Is the opening in the base of the firebox aligned with the lower vent?
Have you used a wiggle rod to clear the holes in the fire grate?
Try leaving the DFMT off and control temp with bottom vent only.
Hope this helps.
Jupiter Jim

2Fategghead

bluckdaddy, Here is what I like to do. Assuming you are starting with a cold egg with used lump in it. First, I stir the used lump all around. This gets all the ash off the used lump and the ash falls the the bottom. Then I take out the used lump and make sure no holes are blocked in the fire box. Then I would take out the ash and add fresh lump and add the used lump on top. Then light it. Tim

Now i'm sure there are others here that do it a little different but, until you fine your grove so to speak this way works for me.

Also, I don't know how much lump you are putting in you egg but I fill mine at least past the holes in the fire box. I fill it up to the top of the fire ring if i'm doing low and slow cooks. If your going to bake a pizza you will need plenty of lump in there. Hope this helps you.

Humphrey Chimpden Earwicker

after 15 hours, you probably either had not enough lump, or you had a spot in the middle where much of it was consumed.

to git 550 isn't difficult, so something's wrong.

if i had done a long cook anbd then wanted to do steaks off the same fire, i'd take out the platesetter, stir the coals well, to drop ash and some small bits, and add fresh lump. for steaks, you wouldn't need to overfill the lump. but if you were doing pizza, you'd need to fill it good and high (if doing multiple pizzas, a long cook at 550-500).

the problem with adding lump to a low and slow is that all the burning lump is at the bottom. you don't sear with the dome temp, but worth the hot coals at the top of the pile. so if your fire is down below, it will taker a looooong time to climb UP and get to sear temps.

stir the lump to drop the ash, and new fuel (if needed), and light the fresh lump at the top. the fire burns down, not up.

bluckdaddy

Thanks guys! That's helpful. I went out and looked and the firebox is offset a little from the lower vent. Sounds also like I didn't stir it enough to get all of the ash out. Thanks again!