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jrrhouston98
jrrhouston98 Posts: 2
in EggHead Forum
Howdy folks, I'm a relatively new user, as I've only had my large BGE a couple of months now. I have used it religiously since purchase, cooking all kinds of things I never thought I'd have the guts to cook.  Friday I tried my hand at beef ribs for the first time, and they turned out great. 
One of our favorite things to cook is homemade pizza. Again, not something I would've ever thought I'd be cooking at home. Last night I cooked 2. I got the egg ripping hot, almost 700, and put the first one on. It took about 13 min and it was perfect. When I took it off, the temp was down below 600. I gave it a bit more time to get back up to temp before I put the second one on, however, it never climbed up again. I went ahead and put the second one on at 550 knowing it was perfectly hot enough to cook. 
Finally to my question. How do I keep the temp up over 600 for a length of time? I didnt have the daisy wheel on top and the lower dampener was fully open. Should I have put the daisy wheel on? Closed the lower dampener a little? Is it normal for the temp to not hold that high?
I appreciate any input you may have to offer. Thanks in advance for your time. 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Temperature is controlled by air flow to the fire, so closing the vents or putting the daisy wheel back on will only lower the temp.  Keeping an egg at 700° requires a sizable fire.  It sounds like you were running out of lump and there was not enough left to get as large a fire as needed.  I don't have problems keeping a 600° fire going.  Make sure you have enough fuel in the egg.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • GregW
    GregW Posts: 2,677
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    I agree with @jtcBoynton.
    The egg must have been running out of lump.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Welcome to the madhouse! IMO, there is no reason any egged pizza needs a 700° fire. If it were a wood fired oven, then yes. Even hotter actually. But it is not (and cannot be) a WFO and there is no benefit to baking on the egg at those temps.

    Generic pies like a typical NY style, or one from your favorite neighborhood pizza joint can all be done quite nicely at 450-550°. Pan pizza and Chicago deep dish as well. That lower temp also requires far less lump and can be maintained much longer without running out.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jrrhouston98
    jrrhouston98 Posts: 2
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    Thank you for the help and advice. I will have to give it another go next weekend. 
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  • bhedges1987
    bhedges1987 Posts: 3,201
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    +1 on not enough lump

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • bluebird66
    bluebird66 Posts: 2,732
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    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • KingtUT
    KingtUT Posts: 157
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    I would also say that too much lump can prevent adequate air flow.  Too much coal was the problem a friend of mine was having.  So , just a nice sized load of healthy sized lump coal chunks, up to about the fire ring should be more than enough. 
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  • gmac
    gmac Posts: 1,814
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    I find I get ash buildup between the firebox and outer shell too that seems to prevent airflow. After a couple months, maybe you need a good clean out. 
    Mt Elgin Ontario - just a Large.
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  • GregW
    GregW Posts: 2,677
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    gmac said:
    I find I get ash buildup between the firebox and outer shell too that seems to prevent airflow. After a couple months, maybe you need a good clean out. 
    I have found that to be true also. Ash build up can really limit the max temp I can get for steak searing.
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  • Billy Grill Eggster
    Billy Grill Eggster Posts: 404
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    Get a Infrared thermometer like Thermoworks sells, the stone should be about 575* F to 600* F.  The BIG load of lump and airflow (I have a High-Que for airflow) make it easy return to your target.  700* F is higher than I cook pizza.
    Billy
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

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  • Jai-Bo
    Jai-Bo Posts: 584
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    Not enough lump, small lump closing the air holes, also like CarolinaQ said I'd cook pizza around 450-500.  Personally I don't do 6+ unless I am cooking steaks.
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • westernbbq
    westernbbq Posts: 2,490
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    Get mesquite lump, el diablo if you can. It burns hot and lasts a long time
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