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Can't get my Large Egg above 550 degrees

Colorado hunter
Colorado hunter Posts: 2
edited November -0001 in EggHead Forum
I've tried several times to get hotter but haven't been successful. I tried yesterday with a freshly cleaned out (no holes blocked) egg and a full bowl of fresh lump and couldn't get over 550. I'm wondering if the lack of oxygen up here (Denver) has anything to do with it.

It's kind of frustrating..
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Comments

  • stike
    stike Posts: 15,597
    are you taking the metal top completely off?
    lower vent wide ope?

    don't keep the lid open when starting, either. after the starter cubes (or whatever you might use to start it with ) have burnt off, shut the lid and let the draft get established. plenty of fuel (new fuel might light faster) and air and time.

    altitude shouldn't affect you
    ed egli avea del cul fatto trombetta -Dante
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  • bitslammer
    bitslammer Posts: 818
    Is your thermometer calibrated and trustworthy? Long ago I had a gasser with a bum thermo. really threw me off.
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  • EmandM'sDad
    EmandM'sDad Posts: 648
    Is the firebox hole lined up with the lower vent?

    how much lump? I fill to the bottom of the fire ring for most cooks. Big or small pieces? Small ones can choke off airflow.
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  • Colorado hunter
    Colorado hunter Posts: 2
    As far as I know the thermometer is accurate. When I've done all day smokes it holds 200-225 pretty consistantly and doesn't seem to burn anything. :)

    I'll admit I wasn't closing the lid right after the coal caught. I left it open so that I could get a roaring fire then closed it. Also, I didn't take the top all the way off. Just opened it all the way.
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  • vidalia1
    vidalia1 Posts: 7,092
    Start the fire in 2-3 spots...let it get going for 5 minutes or so...

    open bottom vent all the way...take the metal top off all the way....you will get above 550...I promise

    BTW...why do you want to get that high???
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  • AZRP
    AZRP Posts: 10,116
    It wont go over 550 with the metal top on it. -RP
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  • 2cats
    2cats Posts: 34
    Did your fresh cleaning include the ash on the bottom? I was stuck at 610 under similar conditions. I didn't clean the ash out of the bottom, because it just didn't look like too much to me, and I had read about its insulating properties. After I cleaned it all out, my temps went up past 650 quickly.
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  • fishlessman
    fishlessman Posts: 34,806
    sounds like your leaving the daisy on the egg, you need to take it off and put it on the table.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • stike
    stike Posts: 15,597
    well that sounds like the answer....
    ed egli avea del cul fatto trombetta -Dante
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  • SLOandSteady
    SLOandSteady Posts: 210
    As a related question, have others in Colorado been able to reach temperatures over 550*?
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  • Chef Boyaree
    Chef Boyaree Posts: 150
    I had the same problem w/ my xl egg and it was because I had the daisy wheel on... even though it was open all the way. The wheel needs to be off completely.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    As long as your lump is not damp/wet the temperature is a simple matter of lump + air = heat.

    There needs to be a good amount of lump in the egg. If I want a high temperature cook I fill the lump to the top of the fire box and at times up into the fire ring.

    Using an egg at this altitude or higher requires some thinking about air, how one lights and the amount of lump used in the egg.

    On my large... I break down and completely the large maybe once a year or year and half. I clean the ash out of lower vent 1 in 3 or 4 cooks and every overnight cook.

    99% of the time I use old lump with new lump. Before adding new lump, if I need to, I lightly mix the fine ash out and down the holes in the fire grate. I then make sure the holes in the fire grate and fire box are not blocked with smaller pieces of lump.

    If needed I then add more new lump on top, I don't mix the new and old, doesn't seem make much difference.

    Lighting the lump seems to be important.

    You should pick up or make a wiggle stick. Several forum folk make and sell excellent wiggle sticks. Or, you can pick up some 3/16" aluminum or steel rod and make one yourself. A wire hanger usually isn't stiff enough to do that good of a job. I find it necessary to use the wiggle stick in maybe 1 in 10 cooks.

    I have found a small personal fan to be quite useful when lighting the lump. I picked up a $3 handheld fan from walmart. 2-AA cell and fits in one's hand.

    At this altitude the fan helps the lump start quicker and build a broader burn in the lump itself.

    If I intend a 500° or higher temperature I light in 3 to 5 places. When I light I put the starters or light about 1.5" below the surface of the lump. Using starter cubes or MAPP I light at 3, 6, 9 o'clock (and sometimes center). If using oil/paper towel I light left and right of center the full length of the paper towel. If using alcohol I light in two 6" circles left and right of center.

    I leave the dome open from 3 to 5 minutes after lighting then close the dome. Other than lighting with a torch, I let the 'first temperature spike' hit and then lower. At that point I decide if I need to use the fan or not.

    If the temperature seems to hang I and I have what looks like a broad burn in the lump I use the wiggle stick to make sure there are air paths in the lump just above the fire grate.

    With the above there should be no problem with reaching high temperatures well above 500°.

    Note the amount of lump below. Removing the dome might increase the temperature 30° or so, and opening the bottom vent and screen full as well as removing the DFMT might increase the temperature 45° or so. However, the limit to the temperature in this burn is the amount of fuel available.

    eggsettings455.jpg

    GG
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  • Never Summer
    Never Summer Posts: 162
    I'm about 2-1/2 hours NW of you at 8700 feet and I have no problem getting the temp up there - even with the daisy wheel on but fully open. Cleaning the ash out does make a big difference.

    You also may want to test your thermometer in some boiling water - I'm not sure what temp water boils at in Denver, but it won't be 212.

    Patty
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Hello Patty, good to see you on once in a while.

    Testing the thermometer is important. Without looking it up the boiling point is about 203° at 5000'.

    GG
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  • Unknown
    Unknown
    Does that mean I have to re-adjust my thermometer? I am cooking at about 6400 ft. I have no problem going over 550, that how I fried my gasket. No problem thou, still cooking with a fried gasket.

    Andres
    Zuni, NM
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  • Never Summer
    Never Summer Posts: 162
    Hey Andres,

    I'd say everyone should test their thermometer once in a while. Here's a link to see what temp it should read in boiling water at different elevations: http://www.virtualweberbullet.com/boilingpoint.html

    Patty - They're calling for snow again this weekend! :huh: :( :ermm: I can't take much more...
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  • Unknown
    Unknown
    Thanks, send some snow to the south. Nothing but blowing sand over here. Tried of getting sandblasted every time I walk out the door

    Andres
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Some have said most ovens are not very accurate and as much as 70° off the dial.

    If one trusts temperature and time for their cook a calibrated thermometer is a must. I haven't seen any problems with cooking 20° - 40° or more off of suggested temperatures, however, I cook to food temperature not time.

    It is wise to check the dome thermometer periodically and adjust if necessary.

    NS has posted a link to calculate boiling point temperatures.

    There is also a boiling point calculator here on the forum under the upper drop down menues. Mouse over 'Cookbook' and it is the bottom selection.

    Thermoworks.com also has a great boiling point calculator.

    GG
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