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Ok a weird temperature question?

CookinupnorthCookinupnorth Posts: 95
edited December 2011 in EggHead Forum
Ok so have been cookin on my egg for 6 months done an overnighter feelin pretty competent and then...

Started the egg to make a chicken did not add more fuel and temp would not go past 250
Had a nice bed of red coals?? So added a load of charcoal waited - and now an hour later still at 250?

Weird? Or am I missing something?


  • ChokeOnSmokeChokeOnSmoke Posts: 1,914
    edited December 2011
    9 out of 10 times, your charcoal grate is clogged.  Can't get high temps unless air can flow freely in through the lower vent and out the top.
    Packerland, Wisconsin

  • Ahhhhhhhh will check when she cools down....thnx!
  • 9 out of 10 times, your charcoal grate is clogged.  Can't get high temps unless air can flow freely in through the lower vent and out the top.

    What he said...I always make sure to use the ash tool and mix the lump around good before each cook so that all the ash from the previous cook drops down thru the grate.

  • Cheers! Lots still to learn!
  • DMurfDMurf Posts: 481
    I would say that your air flow got blocked when you added more lump to your firebox. Remember that you are adding raw lump on top of the fire and that can easily smother the fire.
    BBQ since 2010 - Oh my, what I was missing.
  • jscarfojscarfo Posts: 405
    i have a compressor next to my egg, after i shake up the coals and clean out the bottom i stick the air gun in the bottom and blow it out.  my fire gets up to temp much quicker and much hotter. little dusty so cover your beer before you do it. i also use the air to get the fire going faster a little air and it flares up good
  • thats some flare around the egg!!
  • ShiffShiff Posts: 1,707
    To cure your fire grate clogging problem while you are cooking, make or buy a wiggle rod and insert it through the vent opening in the bottom of the egg and clean out the holes in the grate.

    A very good wiggle rod is here:
    Large BGE
    Barry, Lancaster, PA
  • jscarfojscarfo Posts: 405
    its cold in ct so you have to get the heat goin quicker
  • Ok so check it out.. I just wiggled the grate and it went to 3oo iin 5 mins!!
    That was it!,
    It's colder in Canada ! It's snowing out right now lol
  • SteveWPBFLSteveWPBFL Posts: 1,325
    So, Cookinupnorth, how 'bout firing the Egg up to say 550 or so as a 'campfire' while it snows? Anybody starts getting cold, just 'burp 'em'! Enjoy!
  • I use a scraper before every cook and get as much ash out under the grate and between the bowl and the shell of the egg as best I can, but I'd say about every 7th or 8th cook, I take EVERYTHING out of the egg, (bowl, ring, grate) and get my shop vac and suck everything out. Even with the scraper you can't really get the ash that falls between the bowl and the shell that's in the back.
  • Thats the new program for me SN! Working on first Turkey for Xmas and a pulled pork for boozing day- gonna be busy :)
  • I use my leaf blower for a quick clean out, I just make sure I'm away from the house. If you try this, take note of wind direction first.
  • Also be aware that ash accumulates around the outside of the firebox  (between the ceramic walls of the egg and the firebox) as it falls through those ventilation holes above the fire grate.  This ash accumulation can also reduce ventilation.  You can reach some of this ash with the ash tool but not all of it.  Every so often it is a good idea to take everything out of the egg and do a thorough cleaning to maintain maximal efficiency.
    Jackson, Tennessee. VFL (Vol for Life)
  • I usually give the firebox a stir with a large paint stir (free from your local paint store) to let the ash and small stuff fall through the grates. Then I open the lower vent and such out all of the ash with my shopvac while occasionally using the paint stick to pull the ash toward the center where the shopvac can reach it.
  • SteveWPBFLSteveWPBFL Posts: 1,325
    You can remove the fire ring and fire bowl, too. Makes a clean out 100% and gets done in a hurry.
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