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Trouble getting up to 650 degrees
Horsedoc
Posts: 14
Recently I smoked and indirected grilled for about 4 hours at around 350 degrees without problems. However when I removed the place setter and opened the vents to grill steaks I could only get the BGE up to 550 degrees. Any advice.
Comments
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Heat = Fuel + Oxygen.
Clear the blocked air holes in the fire grate with a wiggle rod. Remove the DFMT and open the bottom vent all the way.
You will get all and probably more heat you want. That is as long as you are not out of lump.
GG -
Can I do that when the fire is already burning?
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1. Bottom wide open
2. Top wide open (no daisy or anything)
3. Plenty of lump.
Those 3 things should take you to 800 if you want. Make sure you are filling up to the top of the firebox with lump. Other than that you might have had tiny pieces of lump blocking all the bottom holes. Take you a coat hanger and make a small bend in 1 end and go thru the bottom vent to unblock the holes. -
Can I unblock the holes when the fire is already burning?
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Yes. Just open the bottom vent and use a long coat hanger and make a one inch bend or so in the end. Go thru the bottom vent and start sticking the short bend up in the holes in the grate. Do each hole or enough to get your temp going. Keep your head a safe distance back though. I've seen mine throw flames out the bottom before. Highly unlikely as long as your top is wide open though.
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Yup, anytime. If the temperature is stuck, there is a lump to burn the problem is restricted air flow.
A wiggle rod will usually resolve the problem.
Thirdeye and others forum members offer wiggle rods or you can make your own. Scroll down about 1/2 the page http://playingwithfireandsmoke.blogspot.com/2006/10/thirdhand-grate-lifting-hanging-tool.html
GG -
Thank you, I'll try it next time I have trouble.
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If you use a coat hanger bend it in half and twist the wire so there is some strenght then bend the end up to go through the holes in the fire grate.
A wiggle rod will work much better and you will be safer with the hot lump.
GG -
There doesn't have to be a lot of lump or new large lump to get higher temperatures. There does have to be good air flow into the fire box and up through the lump.
Lower levels of lump all being small used pieces of lump from previous cooks.
GG -
Thank you. I made brined smoked turkey legs using
a recipe from this site just this evening. It was excellant. I did not know they sold tools. -
This link will give you some great things to look at and some helpful tips.
Some very helpful Links, Tips & Recipes
Enjoy,
GG -
With the name Horsedoc I can probably used you. I would heat your egg in trade.
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