I like my butt rubbed and my pork pulled.
Member since 2009
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Can't get it hot enough
gmoore
Posts: 5
Large Egg with a plate setter (legs down) and pizza stone - BGE charcoal - can't get it above 550 degrees....
any ideas to make it hotter for pizza? More charcoal? different vent openings?
any ideas to make it hotter for pizza? More charcoal? different vent openings?
Comments
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Is this the first time noticing this or the first time attempting the high heat cook? It's all about air-flow with adequate fuel in the rig. So, make sure your bottom and top vents are wide open (after leaving the dome open for a protracted time-frame) for starters and you don't have blockage between the bottom of the BGE and the charcoal grate. Mother nature has not been impacted by the friggin virus at least on the fire triangle scale. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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if if my airflow isn’t great, I stick the ash tool into the bottom vent and tap the underside of the fire box grate. That usually gets it going again.
I’ve also found that too many small pieces at the bottom of the OEM grate can limit airflow, so before I got the kick ash basket, I’d try to put some bigger pieces down there.Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
Also, how much charcoal did you load? To sustain that high of temp for a long time, I always load it up to about the muddle of the fire ring.Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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Thanks everyone - I'll give it a whirl next weekend with these tips !!
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Another tip: get your temps up, then add the placesetter. Or better yet, get a spider+stone from CGS, more air flow.Mountain View, CA
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I’d recommend taking the cap off of the top. You want maximum airflow.
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Over and above what has already been said, make sure your bottom vent and firebox opening are aligned. When adding lump, don’t use small bits and dust, which will choke airflow.
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It may have already been mentioned, if not, I always recommend using a completely fresh load of charcoal. Reusing charcoal that didn't burn in a previous cook is fine for hamburgers or hot dogs, but not for a cook where high temp is required.
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dmourati said:Another tip: get your temps up, then add the placesetter. Or better yet, get a spider+stone from CGS, more air flow.
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attaboy said:dmourati said:Another tip: get your temps up, then add the placesetter. Or better yet, get a spider+stone from CGS, more air flow.LG BGE
Camp Chef 2xburner
Twin Cities, MN -
@gmoore - After you try these great suggestions next weekend, please let us know if they solved your problem.
Best of luck.Large Egg, PGS A40 gasser. -
You have one (or a combination of) the these three things......not enough air, not enough fuel, or bad fuel.
Kick Ash Basket, highly carbonized lump, and fill it up into the fire ring. Vents wide open and stand back.
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GregW said:It may have already been mentioned, if not, I always recommend using a completely fresh load of charcoal. Reusing charcoal that didn't burn in a previous cook is fine for hamburgers or hot dogs, but not for a cook where high temp is required.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. -
I never use a fresh load. Knock off the ash, dump more in, light 'er up, and go. Clean out ash as needed.
Cincinnati, OH
Large BGE -
jtcBoynton said:GregW said:It may have already been mentioned, if not, I always recommend using a completely fresh load of charcoal. Reusing charcoal that didn't burn in a previous cook is fine for hamburgers or hot dogs, but not for a cook where high temp is required.
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stlcharcoal said:You have one (or a combination of) the these three things......not enough air, not enough fuel, or bad fuel.
Kick Ash Basket, highly carbonized lump, and fill it up into the fire ring. Vents wide open and stand back.
My XL breathes good and doesn't need the KA basket, the Lg does need the basket. -
jtcBoynton said:GregW said:It may have already been mentioned, if not, I always recommend using a completely fresh load of charcoal. Reusing charcoal that didn't burn in a previous cook is fine for hamburgers or hot dogs, but not for a cook where high temp is required.
I certainly know that smaller pieces on charcoal inhibit airflow, but I have also thought that a lot of volatile compounds are released and burned from the charcoal during the first cook, without the charcoal being completely burned. I could be entirely wrong in this line of thought.
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