Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

low BGE temperature

Unknown
Unknown
edited November -1 in EggHead Forum
Cooked on my "new" BGE (6 weeks) both days this weekend. Steaks on Saturday. I was unable to get my grill temp above 500 degrees. Steaks were still good, but I got the temp to 750 degrees when I tried steaks for the first time several weeks ago. On Sunday, I cooked a whole chicken. The temp stayed between 250 and 300 degrees, but that was with both vents WIDE open! I couldn't get it any higher! Any ideas why my BGE is not getting hotter? Thanks for any help.[p]Julieck
· Share on FacebookShare on Twitter

Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Julieck,
    You might like to read my FAQ entry on the topic. Airflow is probably the problem.[p]TNW
    [ul][li]The Naked Whiz's Ceramic FAQ[/ul]
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Julieck, you didn't try to get a high temp with just a few handfuls of lump did ya? You need to load that thing to at least the top of the fire ring every time you use it...and as the Whizbanger was referring to since you been using it quite a bit you may need to make sure the old ash and tiny bits of lumb ain't blocking the holes in the grate...

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    The Naked Whiz,[p]Thanks! I looked at your FAQ entry regarding temperature. I think that my problem may be that I was at the bottom of the bag of BGE lump charcoal and that the pieces were all rather small so they all fit closely together and did not allow a free air flow. Does that make sense? Thank you for this answer and for the rib recipe on your website. I did that on Memorial Day and they were excellent! I've used the rub on steaks and chicken, too with great results.[p]Julie
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Chet,[p]Thanks for your help. This site is a great resource. Maybe one day, I'll be the one helping other newbies![p]julie

    · Share on FacebookShare on Twitter

Categories