Various newb questions

Daggerman · August 2010

I've had my large BGE for about 5 months. The bge was set up by ace hardware as it was a housewarming present. It appears to be correct and the draft holes lined up.

I cannot get the same high temps that you all describe. I live at 6600 feet above sea level, have used lump sold at walmart and home depot (not bge brand) and use the electric starter.

My dad is a regular egger in MS and says it's nothing to get his to 600 degrees. He used mine and did agree the temps didn't jump up. He said I was using too much lump (firebox was half full) and he uses a couple of large handfulls.

I've thought it was the altitude, I've thought it was the non bge brand lump, thought it was the starter.

For example, was trying to cook pizza on the placesetter and wanted 550 plus. Using a hair dryer to force air, couldn't get over 450.

Are there any set up concerns? Does bge brand lump have magic powers?

Thoughts?

Little Steven · August 2010

Daggerman,

I have no idea what the altitude does. There are a lot of folks here from Colarado and Utah and I don't think they have any problems. When I want high heat I use a shop vac with the hose in the discharge in the lower vent. Give it a try.

Steve

dhuffjr · August 2010

Generally more lump will give you high temps. Fill that firebox up and take the metal vent cap completely off with the bottom vent wide open and you should get some high temps.

If I'm cooking low and slow I use a torch to light one or two spots. If I'm cooking higher temps I light 3-5 spots.

SmokeyPitt · August 2010

@dhuffjr got it. I was having the same problem and I think it was due to the fact that I didn't have enough lump. Basically, you just need a nice big fire. Fill her up, and light in a few places. Like huff said- take the daisy wheel on top completely off. The lump probably won't all burn unless you are cooking for a long time.

Also just make sure you clean out all the ash before you start and there are no small pieces blocking air flow in the grate at the bottom. Only other thing is too make sure the opening in the firebox is lined up with the draft door. Just rotate the fire box (the bowl that holds the lump).

All that being said- you are way up there at 6600 ft! I would think that would have some effect on temp or at least start up because there is less oxygen per volume. So, you might want to try the hair dryer or reverse shop vac to get it going. Once the fire gets going, the egg will suck in the air it needs. You may not be able to reach the same max temps as someone at sea level, but I would think 600-650 should be no problem.

2Fategghead · August 2010

Daggerman, Welcome to the forum. I can't help you out much. I live in Tennessee and I achieve high temps no problem. Hopefully some other eggheads will chime in that are egging in the higher elevations. Tim

Shiff · August 2010

I don't know how anyone could get 600 degrees with only a handful of lump. If you did, it certainly wouldn't last long.

You should always fill up the firebox. When you are done cooking, put the top cap on and close the vent and the fire will go out saving the charcoal for next time.

I use Royal Oak (US made) which I buy at Walmart almost all the time. BGE lump is made by Royal Oak and costs a LOT more.

Denbbq · August 2010

I have been cooking at 5550 feet on a LBGE for a year and have no trouble getting to 800* plus by following the tips in the preceding posts.

ibanda · August 2010

I was cooking in Colorado last week at 7,700 feet and the fire took a while to get going (normal using Wicked Good) but then would go from 200° to 600° real fast. I cooked at Denver eggfest last Saturday and everyone seemed to be able to get the temps they needed.

I recommend bigger pieces of lump (so more air can flow through) and light in 3 to 5 places as said above, draft door wide open and daisy wheel off and it should get going.

Various newb questions

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