Issues with my BGE

MoDigity · June 2017

I'm a new BGE owner. I've had the Large for about two months now. I've cooked a pork butt on it three times now and each time I have the same issue. The first hour it works great. Stays around 225-230 F. But then after that the temp starts shooting up to around 270. I try to close the intake to prevent this but it seems to kill the fire completely when I do that. Essentially, it becomes 270 and above or nothing.

At first I thought it was a leak because I did the "dollar test" and it was not sealing at all. So I made some adjustments and after that the temp maintained better but the same issue happened eventually. Is this issue because I still have an air leak? Am I not setting up my charcoals right? If anyone else had this issue and can offer some advice, I would really appreciate it. I was so happy when I got it and would hate to be left disappointed by the BGE.

bikesAndBBQ · June 2017

Does it hold steady at 270 or will it keep going up? My large usually seems to like to be around 250. Do you see smoke coming from anywhere? How open are your dampers?

hoosier_egger · June 2017

How and where are you lighting the lump? How long are you letting it sit after getting to temp before putting the meat on?

billt01 · June 2017

if it stays at 270...leave it be...your fine...

Bill

hoosier_egger · June 2017

billt01 said:

if it stays at 270...leave it be...your fine...

Bill

Agree. My LBGE will sit at 275* for hours and hours. Anything less is generally inconsistent.

GrillSgt · June 2017

https://www.youtube.com/watch?v=tvGDCUPmQvw

MoDigity · June 2017

bikesAndBBQ said:

Does it hold steady at 270 or will it keep going up? My large usually seems to like to be around 250. Do you see smoke coming from anywhere? How open are your dampers?

It holds fairly steady around 270 now that I adjusted it. Before it would keep going up. I don't see smoke coming from anywhere other than the top, but if I almost close the daisy wheel, smoke will leak out the bottom vent, which I think is normal. Dampers I set to about a half inch. any lower than that it seems to kill the fire

dougcrann · June 2017

Since using my Reverse Flow a few times, which likes 250*-300* I no longer cook at 225*. For what it is worth, I was curious and was tried maintaing 175* using the wifes Flamebpss...was not an issue...without the FlameBoss 225* maintaining 225* is not a problem

MoDigity · June 2017

ColtsFan said:

How and where are you lighting the lump? How long are you letting it sit after getting to temp before putting the meat on?

Lighting the lump with the BGE starters. I usually light it in the center. The thing I've noticed is that the lump seems to burn mostly downwards (which I figured is normal) but it doesn't really spread to the outside. I recently had a 14 hour cook and the lump on the outside was pretty much untouched.

fishlessman · June 2017

each egg is a little different but for 225 mines about 1/32 of an inch lower vent, maybe 1/16 inch open on the daisy pedals

bikesAndBBQ · June 2017

A half inch on the bottom seems to me a little too open if you want less than 270. Small adjustments for the bottom is key. By small I mean 1/8th inch I found to affect the temperature. I am new to BGE smoking too and the one thing I learned is not to chase a temperature. If the fire wants to be be 235 like yesterday, I'm not fighting it. If it wants to be 275, I'm not fighting it. I've chased temperatures a few times and the BGE defeats me every time. Nothing wrong with smoking at 275 either. You will shorten the stall and still get great output.

Photo Egg · June 2017

It takes some time for all the ceramics to heat up. A cold pork butt also absorbes heat. Once the ceramics heat up and your butt warms up the temps will naturally rise. At this point you have to much fire going to hold 225-230. This extremely low dome temp is not really needed as the actual cooking level temp will be even lower. Start shooting for 250 dome temp. Don't open your vents more when you put on the cold meat. Let the Egg do it's thing. Make small adjustments and give them time before adjusting again. Temps move very slow when your trying to bring them down. A new Egg will gunk up after several uses and get easier to control as long as your seals are good.
Just give it time and don't fret over pin pointing exact temp. It will all be good.

lousubcap · June 2017

First up , welcome aboard and you will get this sorted out. Above all, have fun.
As you know, the BGE is an air-flow driven machine as the air flow controls the volume of the fire. If you no longer have any air leaks then as above, run with where it wants to stabilize. Make sure your dome thermo is calibrated. And don't chase temps; +/- 10-15*F is close enough on L&S cooks.

Before your next L&S cook I would pull everything out of the BGE and make sure it is clean. Then load some larger pieces of lump on the bottom before completing the fill. Fire it up and see how it responds.
One last comment; “Stable temperature” is a relative term. Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.
Here's a link to a great ceramic cooker site:
http://www.nakedwhiz.com/ceramicfaq.htm FWIW-

Theophan · June 2017

I honestly don't think I've EVER heard of someone on this forum actually testing and saying that they got better results at 225° than 250° or even 275°. Lots of people insist "low and slow" means 220°-225°, but most of them aren't using the Big Green Egg, and I don't think ANY of them actually tried it and could tell the difference and said it was better at 225°.

One thing that I HAVE tested and found different is that I get MORE visible blue smoke at 250° and higher than I do at 225°. Maybe for stick burners 225° is a magic number, but I am convinced that the Big Green Egg just runs better at 250° or higher. I strongly agree with those above who said to stop worrying about keeping it lower than 250°. I think you get better smoking and easier temperature control at 250° or above.

MoDigity · June 2017

Thank you to everyone that responded here. Honestly, you have put my worries at ease. I might even try my hand at a brisket this weekend with my renewed confidence.

DaveRichardson · June 2017

If it will hold steady at 270, like Brother Bill said earlier, you are fine. Butts cooked at 350 taste just as good as ones at 225. Once you make you adjustments, give it time to stabilize; 30-60 min as described earlier. Ceramics are a different animal; but once that animal stabilizes, she will purr thru like a kitten drinking warm milk!

pab · June 2017

Almost all newbies (and I was one myself) seem to think 225* is the holy grail. Probably from listening to pros and their stick burners. There is nothing wrong with running the egg at 250/275*. As several have mentioned it holds temp with less hassle and cuts several hours off of the cook time.

ewyllins · June 2017

Agree with all of the above. I to would constantly obsess with 225 cause before my egg that was the magical temp for L&S. Now my egg purs along around 250-270 and honestly cant tell the difference.

SSQUAL612 · June 2017

Yep...I'm going to try my next low & slow cook at the 250-275. I'm a NOOB to Egging so the 225 has always been the # I was taught, but I'm open to doing things different if results aren't compromised. I do have a FB300 so holding 225 isn't an issue, but there are times I'd like to have food prepared quicker and if smoke is cleaner at 250+ then I'm sold.

JohnnyTarheel · June 2017

Welcome !!!! Your gonna love your egg and results.... learning curve is not long to determine results you and your family like... I have a LBGE and my sweet spot for butts is the 270 to 280 range. Wherever it settles it works great and will maintain steady temp the entire cook.. Let us know how you are doing on your next cooks..

milesvdustin · June 2017

I did ribs at 350 yesterday. The egg works great for all types of temps. Youll figure out the sweet spots over time.

da87 · June 2017

Welcome on board @MoDigity !! Looks like the key items have been well covered, but as I was new a year ago, and still remember the start up curve, a quick summary:
1. Calibrate your dome thermometer. I was really frustrated on my first L&S, turned out my calibration was off by 25 degrees...
2. To hold 250 or less I usually have to back down to the bottom vent open about the thinness of a credit card, and similar on the daisy wheel
3. Once the starter cube is burned out and you have a good small set of coals, shut the lid and start managing the temp climb.
4. Catch temp on the way up (start really cutting back vents and daisy wheel at 200 or 225) and stabilize at 250 (or any target temp) for a while (I initiate alcohol consumption at this point to help manage my natural impatience)
5. Add everything else but the protein (plate setter, drip pan, grid, ...), and allow temp to stabilize again (without touching the vents). All of the newly added cold stuff will pull the temp down until they all warm up - don't adjust your vents, if you do then once everything you just added catches up you'll shoot well over your target temp! Make sure you are fully stable with everything but the protein on for 30 minutes
6. Then add the protein (you've also now likely allowed plenty of time to reach clean smoke from your lump + smoking chunk(s) of choice). Don't adjust your vents after you add the protein as temp will fall significantly just like when you added the platesetter, etc. I find it takes longer to slowly creep back up - likely due to the mass of protein added vs, the platesetter and drip pan, but don't adjust your vents until you've stabilized below target or are approaching it too rapidly.
7. Check as needed, don't worry about 10 or 20 degree changes as long as the egg settles in and holds
8. Enjoy the ride and the wonderful eats at the end!

egginNthefreeworld · June 2017

Get a flameboss

SandyHookEgger · June 2017

@da87 said
"4. Catch temp on the way up (start really cutting back vents and daisy wheel at 200 or 225) and stabilize at 250 (or any target temp) for a while (I initiate alcohol consumption at this point to help manage my natural impatience)"

Most important step. I feel better knowing that my alcohol consumption at this point is serving an Egg purpose.

da87 · June 2017

@SandyHookEgger , my comment really translates to "by this point I really want a cocktail and look for an excuse to pour one"!

lousubcap · June 2017

@da87 - I have a few house BGE adult supervisory beverage rules (Time of day independent)-Light the BGE= time for an adult supervisory beverage; wait for clean smoke= time for an adult supervisory beverage; food on= time for an adult supervisory beverage then as wanted throughout the cook to maintain the right level of supervisory interest (or not). Early morning start-ups can become quite an event.

bluebird66 · June 2017

Welcome!

da87 · June 2017

Love your approach @lousubcap! Would love to egg alongside you some day

caliking · June 2017

Some great tips and advice already given above. 270 is just fine if that's where it likes to stay.

Re leaks, how long does your egg take to cool down? When I bought my small, it would still be a bit warm in the morning. Upon close inspection I noted that the silicone around the lower intake was suboptimal. Sealed with hi temp silicone, and haven't had any issues since then.

Also inspect the ceramic parts for any cracks.

Eggcelsior · June 2017

Tell us how you work it, so you can bag it up with our advice.

SaintJohnsEgger · June 2017

Some good advice.

One question: are you using a water pan? If so when the water evaporates you will see a temperature rise. Any thing you add or remove such as plate setter or protein will cause the temperature to rise or fall. Just don't overreact. Give the egg time to adjust itself.

Issues with my BGE

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