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hmmm am i missing something?

Unknown
Unknown
edited November -0001 in EggHead Forum
some folks say they can set their temperature in 15 minutes. ive had the egg 1 week and every time it takes me at least 30 minutes. thats how long the whole egg takes to warm up. if i try to adjust the temp in the first 15 minutes it keeps going up because the egg is still not fully warmed up.[p]am i missing something here?
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Comments

  • mollyshark
    mollyshark Posts: 1,519
    luis,[p]Unless the egg is super clean and I'm using new lump, I'd never get a searing temp in 15 mins. Maybe 300 or so, but not hotter. So a lot of factors are involved. Age of lump, what lump, starting method, cleanliness of egg. [p]mShark
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  • WestCoastBarbeque
    WestCoastBarbeque Posts: 28
    luis, You can get 750 in 15 minutes. You need new lump, all the airflow you can get, and you need to light it properly, for me I light about a 2" to 4" circle for 250, I light about a 6" to 8" circle for 400 and I light as much as I can 12" to 14" for a hight temp sear, hope this helps. You might want to check and make sure the big hole opening in the firebox is lined up with your lower draft door.

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  • Kelly Keefe
    Kelly Keefe Posts: 471
    luis,
    There's an aweful lot of "fudge factor" here. If you're using MAPP gas or a weed burner to light up then I bet you CAN get up to cooking temps in 10-15 minutes. I've had my Large about 6 years, use those compressed sawdust/paraffin starter logs and danged if I can. Mine takes about 30-45 minutes. Doesn't bother me one bit. If I wanted instant on I'd have gotten a gasser. So I don't think you're missing anything.[p]Kelly
    Jeff City, MO
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  • Toy Man
    Toy Man Posts: 416
    You should be able to reach searing temps on alarge egg in about 15 minutes (especially if you walk away from it <g>) but coming to temps less than that takes me 30 to 45 minutes.[p]Toy Man
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  • Unknown
    Unknown
    luis,
    Over the past weekend I experimented with the following, and I got 700+ in a much shorter time then before
    - cleaning out the left over ash from previous cook
    - put the left over small lumps in one of those chimney starter
    - stack larger lumps on the bottom to make sure I get good air flow
    - fill up to the top of firebox with lumps (I imaging I can get even longer burn if I fill to fire-ring)
    - start the chimney starter and when it gets nice and hot, dump the small lumps all over the lumps in eggs[p]This was one of the hottest fire I've ever build in my large egg. I was able to raise the temperature even after cooking a beer butt chicken for 2 hrs. The temperture kept up while we did lots of open-dome grilling after that too. I can see how this can lead to 40+ pizzas.[p]Good luck,
    Waruwaru
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