Small BGE -- can't maintain over 325F

Unknown · June 2006

I've had a small BGE for a couple of weeks and have had problems maintaining a temperature over 325F. I tried one of those beer can vertical chicken roasters tonight and the recommended temperature was 350F and I just couldn't do it. The chicken emerged rather pale and unappetizing looking, although very moist. [p]I'm using BGE charcoal and am filling to just above the vents on the side of the fire bowl. I let the coals burn for 15 minutes before closing the egg with the bottom damper fully open and the top damper removed. I then wait for the temperature to reach my target temp +50-75 degrees, since I lose so much heat once it's opened to add the food. I have no problem getting it up to temperature at that point. But after adding the food, it seems that the egg wants to burn at about 300-320F, even with both of the dampers fully open. I'm extremely reluctant to open the egg to inspect the cooking food because it recovers so slowly.[p]Is this just a feature of the BGE, or perhaps the small BGE, or is there something I can do to achieve higher cooking temperatures?

dhuffjr · June 2006

Craig Hairrell,
Lets start with the easiest solution. Look in the bottom vent and tell us what you see. There is a cut out in the firebox for ash removal and air flow. It should be lined up with vent.[p]If your putting the daisy wheel back on do you have the kind that slides as well as spins? You can slide the top over for more air flow.[p]Another question would be how cold was the liquid in the can?

stike · June 2006

Craig Hairrell,
"just above the vents"...?
you mean the round holes in the fire box?[p]sounds like not enough lump.
how much do you have left over when done?[p]

CyberDawg · June 2006

Craig Hairrell,[p]Here's another thing to check. Just how tall is your beer can chicken? If it's too tall, it could be blocking the airflow at the top of the dome, thereby limiting the max temp. Since you have no problem getting up to temp until you put the bird on, this is something to check out.[p]Another thing to consider: Is your bird touching the thermometer inside? If so, then the dome temp registered is probably incorrect.

Sandbagger · June 2006

Craig Hairrell, try this hit list:[p]1. Pull the thermometer and place it in boiling water to check for 212 degrees. If it is off, play with the screw in back to reset accurately.[p]2. Empty all the old lump from the egg, but save it for use on a later cook.[p]3. Peak through the lower vent to make sure the mouse hole looking opening in the firebox is lined up with the lower vent. [p]4. Check to make sure the holes in the firebox and grate are open, free of lump.[p]5. Fill the firebox full of lump with bigger pieces on the bottom; you might want to take the lump just into the fire ring.[p]6. Make sure the daisy wheel spins and slides freely, that is two movements and replace the thermometer.[p]7. Open the lower vent all the way and spin the daisy wheel fully open. Now light the lump in the middle of the firebox. The top piece or two is fine. [p]8. Grab another beer, dang it, back to top for a moment, and 0. Grab a beer.[p]9. Check the egg every ten minutes to see how the lump is firing. Take a look at the fire to make sure it is growing and check the thermometer; it should be rising, slowly at first.[p]10. Do number #9 for at least 40 minutes. You are trying to heat the egg to temp, and gain a clean burn on the lump. 50 to 60 minutes is better. If you find the egg reaching your temp, then begin closing the lower vent and upper slider. Go half way on the lower vent and upper slider when you are within 50 degrees of you target temp, At 25 degrees, have the vent lower vent just under 1/4 open, same with the slider. You may over shoot your temp, but heck we are trying to make sure the egg will hold your 350 or so.[p]11. Time for another beer, pass me one to[p]12. Remember, memory or write it down, how the temp reacted as you started adjusting the lower vent and slider. You can play with the daisy wheel holes on the top slider, once you get to your desired temperature range. I can't say much here as this is personal preference. When you approach your desired temp, you will more than likely need to close the lower vent to less than 1/4 open. Again, this is something you will need to learn, thus the memory drill. Hey, how about another beer.[p]13. Skip -- unlucky number[p]14. When you load your food, make sure the food is not touching the thermometer. You can expect the temp to drop on the thermometer when you put something cold in or open the egg. The temp. should rebound for you in reasonable time. [p]15. If this doesn’t work, we will need a lot more beer. I am sure I forgot something, so hopefully, others will chime in. Let us know how it works. [p]Tom[p]

Dublin Dawg · June 2006

Sandbagger,
Sometimes adding a shot of Jack Daniels with those beers will help also.....:-)

Sandbagger · June 2006

Sandbagger, one change, #7. slide the daisy wheel fully open, and not spin the daisy wheel to open. You want the top fully open. Sorry for missing this earlier. t

WooDoggies · June 2006

<p />Sandbagger,[p]Nice post! The only thing I'd do different would be to start the egg without the daisy wheel to maximize airflow... then put the daisy on fully open when getting close to target temp and close it down incrementally to stablize.[p]There was an experienced egg fella who used to post here all the time who swore he couldn't get his small to high temps no matter what he tried. I have a friend who had a hard time getting his small to high temps as well. So I got him an Air Grill and now he can crank the small hot and fast with no problem at all.
I have one for my firepit... works good!
[ul][li]Air Grill[/ul]

Sandbagger · June 2006

WooDoggies, thanks, I played with my air grill Sunday night while heating the egg for steaks. Fun and inexpensive toy. Dang if they aren't well built little buggers too. T

WooDoggies · June 2006

<p />Sandbagger,[p]I love mine... though some may think it works a little TOO well. [p]heee!

Unknown · June 2006

stike,[p]By "just above the vents" I mean to the top of the holes in the side of the fire box. This is the level recommended, I think, by BGE for the small. They recommend 1" above for the larger models. I have a fair amount of unburned charcoal left after a 2 hour burn -- maybe 50% of the starting amount. More lump seems to be a logical thing to try. The only downside I can imagine is getting too close to the grate.[p]Thanks for the suggestion.

SirKeats · June 2006

WooDoggies,[p]I have a small... I can get mine up to around 600ish with lump up to the bottom of the fire ring. If I really load it up... I can easily get 750 or more. Temp does drop a lot when you open the egg and takes a while to recover though... perhaps because there simply isn't the same mass of ceramic that are in the larger units to hold the heat?[p]That airgrill is cool. I actually got myself a little 3buck mini (hand held type of thing) fan at walmart. Works good for stoking the coals!

Unknown · June 2006

Sandbagger,[p]Wow. Thanks for the detailed and entertaining instructions. I think I've followed most of what you suggest, although in this last burn, the size of the lump was relatively small. The airholes in the bottom of the firebox could have become clogged. Has anyone devised a way to keep them clear, aside from using larger lumps at the bottom? I'm thinking about something like a small grate or perhaps a small insert in the holes themselves (like a single turn of a spring with a bit of it bent upward through the center to prevent the coals from lodging directly over the hole).[p]The other possibility that occurs to me is that the cooking grate is getting too full and restricting airflow. The pie plate underneath the chicken had roughly 1-1/2" of airspace around the perimeter (2-1/2" from the wall of the egg), with a few small potatoes thrown around the edge. The total vent space around the pie plate was far greater than the top vent, but I can't help wonder if it contributed to the problem. Due to the small size of my BGE, it doesn't take much food to cover a large percentage of the grate.

Unknown · June 2006

dhuffjr,[p]The firebox is properly aligned with the bottom vent.[p]The daisy wheel is the kind that both slides and turns. I tried sliding it all of the way open, but the temperature actually started to drop. It seemed like I maintained the highest temperature by opening it only about 1/3rd of the way. [p]The liquid in the can was basement temperature -- maybe 65F. The water in the pan was tap temperature -- maybe 50F. [p]I've had problems with maintaining a sufficient temperature other times as well. It's just that with this chicken, it was a real problem because the skin was so unappetizing.

Unknown · June 2006

SirKeats,[p]Thanks for the feedback. It's encouraging to know it can be done. I've not used that much lump yet. Being a slave to the instruction book, I've only filled to the top of the vent holes on the side of the firebox.

Unknown · June 2006

CyberDawg,[p]Good thoughts on both points, CyberDawg, but I don't think they are the problem. I did have to push the chicken toward the rear to avoid touching the thermometer. While there wasn't much clearance the top vent was not really restricted.[p]Thanks.

Unknown · June 2006

WooDoggies,[p]And it's only 10 bucks. Amazing. The only concern I have is, will the BGE MAINTAIN a temperature that was "artificially" increased by the Air Grill? I would think you'd have to regularly blow air in through the lower vent.

Photo Egg · June 2006

Craig Hairrell,
I like to use an air hose to get things going. This also works great on my larger smoker. I also gave a blast or two in between cooks to clear the ash. Regulate the presure to get the flow from your air hose. Another excuse for a new toy if you don't have one. Also works great to blow ash from Egg for clean up. Please don't blow hot ash on your deck or other burnable areas.
Have fun in the sun, BBQ,
Darian[p]

[p]

WooDoggies · June 2006

Craig Hairrell,[p]Once you get those coals hot it should maintain a good high temp... but when you find the right combination of lump and vent settings, I don't think you'll need the air grill.
My small egg will get to a high temps quickly with larger-sized lump. The larger lump allows for better airflow which is what you want for higher temps... the more air passing through, the hotter the fire.
Also, if you really pack it up with food, you will restrict airflow.
Play around some more and see what you come up with.. good luck and welcome to Club Egg!

john

WooDoggies · June 2006

SirKeats,[p]A fan is a nice thing to have around for those times when you want to crank it up really fast.
I find the small recovers temp quickly when I don't keep the dome open for an inordinate amount of time. It also responds quickly to changes in vent settings... much faster than the large. It's a fun a responsive cooker... kinda like a sports car. :~)[p]john

Small BGE -- can't maintain over 325F

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