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My new Summer Kitchen and an issue with my Lg. Egg

Harrison
Harrison Posts: 3
in EggHead Forum

Hi everyone. Long time lurker here and new owner of a Lg. BGE! Fired it up for the first time Friday night, then Sat. night, then tonight. Did steaks first two nights. Overcooked the first night, figured it out on the second night and eat one of the best bone in ribeyes I've ever had. Went to the meat market for those babies. Then did pizzas tonight.

 

Here's the problem I'm hoping someone can help me out with. I could get the egg over 600* tonight. It took forever to get hot. First two nights it fired up like a champ. Put the same amount of coals in it all three nights. Cleaned out the egg same as Friday night. Made sure all the holes were clean at the bottom too. The only thing I noticed was the coals were smaller vs. the first two night. Had more smaller pieces than previously. Still filled to the top of the fire ring. I had top and bottom vents open wide open. Pizzas still turned out killer. Ended up basically cooking them at 500-550*. Even pulled the top completely off. I do have the metal top with the little over hang thing. I am using the BGE coals as well.

Maybe I heated it up wrong. I put the place setter in, then the grate that comes with it, then the pizza stone. Saw a video where the guy said to use the metal grate. Can I just put the pizza stone on top of the place setter? I did put the PS and the Stone on after I lit the coals. Was that my problem maybe? I didn't let it heat up before putting the pizza stone on?

Any help or info would be appreciated. Enjoy the pics of the summer kitchen. Loving it so far. Still waiting for the gas and electric to be hooked up. It's 95% done though. At least I'm cookin' with my egg!!! 

Thanks again,

Harrison

 

P.S. Grrrrrrr...... guess you can't post pics from Photobucket on here.

 

 

 

 

 

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Comments

  • ShadowNick
    ShadowNick Posts: 533
    Smaller coals will choke up air flow. If you need to do a hot cook like pizzas, hand place bigger chunks at the bottom before you put in smaller chunks. That will encourage better airflow and more heat. Also, the platesetter + pizza stone are a lot of thermal mass to heat up, it can take some time to come up to high temps with both those on.
    Pentwater, MI
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Air flow. Air flow.More oxygen hotter oven. ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Harrison
    Harrison Posts: 3

    Thanks guys for the info. Sounds pretty spot on with the coals that I cooked with. Thank goodness for the site. I was tempted to hit it with my backpack blower. Lol. That was a joke by the way. 

    Do you place the pizza stone right on the place setter or do you still use the SS grate or another grate?

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  • ShadowNick
    ShadowNick Posts: 533
    I do platesetter legs up then grate with the pizza stone on it.
    Pentwater, MI
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  • BuckeyeBob
    BuckeyeBob Posts: 673
    edited October 2013
    I, and many others on here, have bought the High-Que charcoal grate to replace the one that came with the BGE. http://www.high-que.com/Stainless-High-Heat-Charcoal-Fire-Grate-Upgrade-for-Large-Big-Green-Egg-Grill_p_19.html This helps the airflow tremendously. You mentioned the top daisy wheel. Not really necessary if you are doing a high heat cook. I personally never use unless I am cooking below 300. For pizza, I do platesetter legs down, grate on top and then pizza stone raised up higher in the dome. Many ways you can get it raised up but it helps to get the top cooked more efficiently. Good luck though and you will figure it out. This is the best site in the world to get your questions answered.
    Clarendon Hills, IL
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  • WeberWho
    WeberWho Posts: 11,538
    edited October 2013
    Just want to make sure you have the metal top off when trying to achieve high temp cooks.   I would double check your fire box opening is lined up with the eggs lower stainless vent.  Sometimes gets shifted and has a hard time getting enough air into the fire box opening to achieve higher temps
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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