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shutting down

cupboy
cupboy Posts: 34
edited November -0001 in EggHead Forum
Hi guys I'm new here
just used my Egg for the first time last night....what a lot of fun!

question: I always heard that when you closed all the vents top and bottom it quickly extinguishes itself....well when i closed everything i went back out like an hour later and it was still 200 degree and when i opened it there were red hot embers still in there...

is that normal?
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    There is nothing quick about it..

    It takes time to cool off the ceramic once it has stabilized at a temp.

    That is the beauty of this cooker...
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  • BajaTom
    BajaTom Posts: 1,269
    Yes that is normal. Tom
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Congratulations on your egg and welcome to the forum.

    Snuffing out the lump is one thing, cooling down the egg is quite another.

    If you want the lump out quicker use some aluminum foil over the upper vent then put the ceramic cap on and close screen and bottom vent.

    If you can get some gasket material from your dealer then put some felt on the inside of the ceramic cap.

    gasket4.jpg

    I don't have any idea how much faster these methods kill the fire in the lump over just putting the ceramic cap on the egg.


    If you see an orange lava look in the lump (which is common) that temperature is close to 1900°.

    Once the egg is at temperature the ceramics in the egg hold a lot of heat, which is part of the magic of the egg. It takes time for the ceramics to cool after the lump burns out.

    Here are some links that you (newer eggers) will find useful.

    GG
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  • cupboy
    cupboy Posts: 34
    ok, excellent
    thanks for the help guys

    i'm really looking forward to some weekend grilling

    love bring the temperature up then dropping it right down...what a blast....of course "play time" is when no food is on the grill
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Remember it is harder to bring a stabilized egg down from a high temperature to a stable lower temperature especially in longer cooks.

    It is much safer to work up to cooking temperature. As you read the posts you will often see someone's fire has gone out on an overnight cook. The common problem is that the egg was stabilized at a higher temperature than the person brought the temperature down to say 250° only to find out the ceramics were at 250° and the lump was out.

    You are right, the egg is a lot of fun.

    GG
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  • reelgem
    reelgem Posts: 4,256
    Welcome to the forum and the BGE family. I think the guys in the above posts have answered your questions. Where abouts do you live??
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  • PhilsGrill
    PhilsGrill Posts: 2,256
    An hour and still red embers? Sounds like an air leak. Make sure you perform the dollar bill test all the was around the gasket. It should be difficult to pull out at every spot. Cooling down, not that's another thing. Heck, mine take 3-4 hours to come down below 100 at times.
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  • BobS
    BobS Posts: 2,485
    The lump itself is buring at over 1100 F. When you close the vents you stop the combustion, but the drop in temperature is based on the amount of lump inside and the insulating properties of the ceramic (good!).

    It takes several hours to get the temp down to the point that you would feel comfortable putting a cover on.
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    My mini would stay at or over 400 degrees for 3 hours after I shut it down. Then I tried the tinfoil inside the green ceramic top as GG advised and now it drops to 150 in just an hour or so. Hope what will work for you.

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    :laugh: on the up side, I have let "low and slow" cooks dwell in the EGG instead of wrapping in foil and they come out great!
    :sick: on the down side, heard about putting the ceramic cap on instead of just leaving the metal one on in the shut position: ended up with top glued to bottom :angry: after pizza cook :blush:
    hubby got it open by heating Egg up to 500 via bottom vent (ash area) :kiss:
    cook and learn :silly:
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  • cupboy
    cupboy Posts: 34
    I live it Ontario Canada

    did my first steaks on there on the weekend
    beef tenderloins with a crust of roasted red peppers , carmelized onions,garlic, thyme and brie

    twice baked potatoes with smoked gryere cheese and chives

    grilled asparagus and zuchinni

    turned out steak house quality....my friends were blown away...i think i may have sold 3 more eggs
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  • Chef Charles
    Chef Charles Posts: 871
    Welcome to the cult and it is nice to see another Canuck join the fold. Where abouts in Ontario? I am in Ottawa.

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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  • cupboy
    cupboy Posts: 34
    Hamilton
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