Just Got my Egg - Having a Little Trouble

Bunz10 · February 2010

I am just getting started and seem to be having trouble getting my egg to "searing" temperature for steaks? It takes forever (a half hour or more) am I being too impatient before I shut the lid?
Looking for someones lighting sequence and burn time before shutting the lid and how to manage the temp best.
I love my egg and in the end my results seem to be good.. it just takes longer than I think it should.

Any help would be greatly apprciatted.

Doug in Eggmonton · February 2010

1/2 hour sounds about right to me, you want nearly that time for any temperature to burn the nasties out of the charcoal.

Doug

Grandpas Grub · February 2010

What size egg and what temperature are you trying to get to.

There are a lot of different ways to do this so with that in mind...

Load the lump to the top of the fire ring. Light in 4 places and down into the lump about 1 - 1.5 inches. 3, 6, 9, o'clock and center.

Bottom vent open and DFMT off of the egg. Don't leave the egg.

If you are using starter cubes, oil/paper towel or a couple of other methods you will see initial heat spike then the spike will drop, then a gradual increase in temperature. Begin t close the bottom vent before you reach your desired temperature. Also put on the DFMT, for normal cooking, it can be left off for searing and other cooks to if you want.

On a large you can be at searing temperatures an stable in 15 to 20 minutes.

Remember it is hotter the closer you get the food to the lump.

Don't forget to calibrate your dome thermometer if you haven't already.

GG

Bunz10 · February 2010

Thanks Doug
I was told by the "salesman" that I could achive 350 in like 10 minutes. That seems not quite right to me now.
So what I am hearing is light the charcoal and let it burn for a little while before closing the lid and starting to cook?

Thanks Again
Mike
Lancaster PA

Bunz10 · February 2010

I have a medium egg.
I was told like 550 to sear steaks.
Calibrate the thermometer? I did not do that, not sure if the sales guy did that set it up for me?
I am listening.
Thanks again.

Mike
Lancaster PA

Smoking Coles · February 2010

Open your bottom damper all the way, make sure the lump is lit well in one or a couple of places, close the dome, open all the way or take the Metal Top (DFMT) off. If you will close the dome as soon as you now the lumb is lit, you will create a better draft from bottom to top allowing your fire to spread and burn hotter.

Boilermaker Ben · February 2010

If you're using lump that was left over from a previous cook, then 10 minutes is definitely possible. If you've got a new load of lump, I would expect it to be more like 20-30. Once you've got it lit, new lump needs to burn for a little bit before it's really usable, or you'll notice an off taste. Wait for the nasty smelling smoke to clear.

vidalia1 · February 2010

First of all watch the DVD that came with your BGE if you have not done so.

A few general rules:

Light the BGE and let it go for 5 minutes or so with the top open.

Close the lid and leave the bottom vent open and put the daisy wheel on but wide open.

As the temp starts to climb close the daisy wheel 1/2 or more depending on the desired temp. Try not to let it pass the desired temp by more that 25-50 degrees if at all.

Wait 10-20 minutes to let the bad smoke clear and the temp to stabilize...then put food on.

vidalia1 · February 2010

First of all watch the DVD that came with your BGE if you have not done so.

A few general rules:

Light the BGE and let it go for 5 minutes or so with the top open.

Close the lid and leave the bottom vent open and put the daisy wheel on but wide open.

As the temp starts to climb close the daisy wheel 1/2 or more depending on the desired temp. Try not to let it pass the desired temp by more that 25-50 degrees if at all.

Wait 10-20 minutes to let the bad smoke clear and the temp to stabilize...then put food on.

Grandpas Grub · February 2010

Lump burns very hot, the closer the food is to the lump the hotter the sear will be. The egg will be hotter at grid level than it will be in the dome.

Be careful with high temperatures when first using the egg. Sometimes the very high temperatures can create a problem with the gaskets.

Calibrate your thermometer and check it every once in a while. I would think it would be unusual if the sales people calibrated it for you. It is very common for the thermometers to be off.

You should have a page which details the calibrations. Simple. Get some boiling water and put the read end of the thermometer in the water. Use a 7/16" wrench to adjust the nut on the back of the dial.

If you care about adjusting for altitude as a guide subtract 0.5° for every 500' in altitude at your location. Roughly, my thermometers are set half way between 200° & 210°.

Grandpas Grub · February 2010

350° that is entirely possible. However, you will learn there are some factors that come into play.

Some additional information to other posts here, make sure the holes in the fire grate are clear. If you don't have good air flow up through the fire grate into the lump lighting can take a very long time and higher temperatures might not be able to be reached in somewhat short amount of time.

Make sure you read the manual and watch the video.

GG

Bunz10 · February 2010

Thank You So Much!
I didn't get a DVD, sound like maybe I need to call my dealer.
I will be trying these suggestion ou tomorrow on some Venison Steaks!

Thanks Ya'll

bluckdaddy · February 2010

I got the DVD and manual but I don't see any info on how to calibrate the therm. The manual says "Instructions and calibration of your temperature gauge are located inside the packaging." The dealer set mine up so I don't have any packaging. Can someone post the instructions?? Thanks!

FF/Medic Egghead · February 2010

Definitely light it in two places deep in the coal, open that baby up and take the top wheel off. She will smoke off in a hurry.

tach18k · February 2010

I light the egg 3 places with Mapp gas, make aure the grate is in the egg, then close the lid, give it 20-30 minutes for 500 degrees., watch the gasket so you dont melt it on the first 4 cooks

[Deleted User] · February 2010

There's no single right way to do anything on the Egg, you just have to find which way works for you.

Lighting in 3 places is pretty standard.

Allowing the fire to burn for 20 min or more before putting food on is also pretty standard.

What Kim said about letting it go for 5 minutes before closing the top is good advice. Typically it's good to burn up your firestarters before you close the dome. If not they can smolder during the cook which will impart a bitter smoke flavor on your food.

For cooks above 350 I leave the DFMT completely off, controlling the temp only with the draft door/lower vent. I'm not saying you should too, I'm just saying that you can.

Don't pass your target temp (Standard)

Do several cooks on the Egg before you start cooking at high temps. The gasket or gasket adhesive could fail. You can cook without a gasket but it takes longer to shut down.

Your dealer owes you a DVD.

have fun!

Jupiter Jim · February 2010

Bunz10,
Welcome to the forum I agree with what the others said, But ya need to spend some time reading at this site.
http://www.nakedwhiz.com/ceramic.htm
When i got my first egg I spent hours reading there. Yes I'm a slow reader.

Jupiter Jim

Eggscriber · February 2010

Hey Mike,
I am in Lancaster too.
If you need a housecall, I can run over this weekend and answer any questions.
My buddy Dale, AKA Woodbutcher, lives here also.
Sometimes it just helps to have someone look over your setup to be sure everything is correct.
Send me an Email if you need some advice.

Just Got my Egg - Having a Little Trouble

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