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medium egg indirect temp 350

eggonomics
eggonomics Posts: 2
edited November -0001 in EggHead Forum
can anyone get a 350 temp on medium egg indirect cooking
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Comments

  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    Of course, I would be surprised if anyone couldn't get a stable 350° indirect on an a medium egg.

    Are you having problems?

    GG
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  • Bacchus
    Bacchus Posts: 6,019
    Sure you can(assuming there is plenty of lump & Egg is relatively clean). I don't have alot of "Medium" eggsperience but no doubt it can be done with ease. I would start with lower vent halfway open, daisy w/ large pedal open halfway, then adjust accordingly. Make small adjustments allowing it time to react. Maybe some of the Medium folks will chime in. Good Luck!

    btw....cool forum handle. ;)
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  • eggonomics
    eggonomics Posts: 2
    yes new user I made two steaks and another time two pork chops direct cooking--no problem--then i made ribs-vent open all the way and top off--took forever--couldn't get temp over 225-250. Then I tried a chicken 3-4 lb. indirect--cleaned grill-stirred charcoal-added more charcoal--took out all ash. Instead of 1hr.15 min.,it took 2-3 hrs. I am on my way out to get the large size egg because I do love this grill. It is replacing my 6 year old, built in huge wolf natural gas grill. I keep the egg on a seatwall next to the Wolf and now use the Wolf for storage of the eggcessories. Do I need to buy the large egg to get the proper temps--no problem with direct cooking. thanks in advance for any advice.
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  • 61chev
    61chev Posts: 539
    I have a medium and have no trouble at all getting temp up as high as i want things to check are make sure your hole in fire box is lined up with bottom vent, holes in firebox are clear, maybe take the insides completely out and vacum or clean out fill up with lump to at least the top of firebox or more, for long cooks I fill to just below the plate setter
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  • PhilsGrill
    PhilsGrill Posts: 2,256
    Sure it's easy just like a large, small mini or XL. Clean out the egg, fill with lump, light and set your vents.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    I like my large better than the medium. However, other than the amount of food size and dome clearence the medium will cook the same as the large.

    When you have low heat problems or lighting problem on the medium (actually any egg) I always first make sure I have enough lump. Then the very next thing I do is grab the wiggle rod (make one or buy one) and clear the air vents in the fire grate below the lump.
    Several members sell wiggle rods here is what thirdeye offers. In a pinch you can make one out of a hanger but it won't do a very good job, unless you double wrap the wire but then it is still too flimsy. The hanger will clear the holes but not get up into the lump to make an air path.

    When lighting my medium I always light in 3 to 5 places. I usually clean out the ash in the fire box for 4 to 8 cooks with the exception of more than 6 hour cooks. Then I clean out the ash before the cook and before lighting. I haven't taken out the fire box itself for just over a year now.

    Here is a Visual Guide for the vent settings I use on my large. The medium vent settings are very close to what is shown here.

    If you continue to have problems ping or email me, there are some other 'tricks' you can use. Unless you are at high altitude you shouldn't need anything additional.

    I suspect you do not have clear path for the air in the fire grate and up through the lump.

    GG
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  • cookingdude555
    cookingdude555 Posts: 3,196
    I haven't cooked on a medium, but I had a similar learning curve for my small. Grandpas Grub will have some good suggestions for you. One thing I did in addition was make a new fire grate from expanded metal. It really helped with air flow so my small gets up to temp quicker. I liked it so much that I made one for my mini and large too. I am using my cell to post this, but if remember when I get home I will post a pic of what I mean.
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  • Sundazes
    Sundazes Posts: 307
    I can cook at any temp on my med with the platesetter. Sounds like you need to give the grate a "wiggle" . Typically if I have temp probs, it is either the grate holes are clogged or it is an issue with the lump.
    I use my med more than my large. I have done low and slow butts, and ribs, seared steaks at 650, baked potatoes indirect at 450 with the platesetter.
    Listen to GG, he is the man.
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  • DeanR
    DeanR Posts: 27
    I'm with GG. I would be surprised if you found anyone who cou0ldn't get over 350.
    Please supply specifics on what you are doing.
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