Getting an XL Egg started and up to temperature

TheOldMan1909 · September 2010

I've had my XL Egg for around 6 months, and while I like cooking on it (really, really like cooking on it), I've been having a few issues I was hoping folks could help me with.

The first issue is getting the Egg started and up to a basic temperature (250 for BBQ, 400 for burgers) in a decent amount of time. I've tried a lot of different methods to get things started (BGE starters, oil on paper towels, rubbing alcohol) and it still takes me 40-50 minutes to get the temperature up and stable. I've read a lot of other postings, and it seems that it takes other folks a lot less time than that. Is the issue because I have an XL Egg instead of a large Egg? I leave the bottom damper open and leave the cast iron top off to maximize air flow till I get close to temperature, but maybe I need to close things down to try and retain heat.

The other issue I have is getting the Egg up to a high temperature, mainly for grilling steaks but also for pizza. For some reason, I can't get my Egg above about 550 degrees (I'd like to get to 600), no matter how long I let it go. When I do steaks, I don't use the plate setter, but when I do pizzas, I do use the plate setter, so I don't think that is the issue since I have the issue with and without the plate setter.

I've read through some of the posts on the forums, and it seems most of the posts relate to just large BGEs, but maybe I missed this information for XL BGEs.

Thanks

thechief96 · September 2010

I have a xl as well as a large. 40 - 50 min does seem like a long time. To light the XL I just light it in 3 spots if I want a low and slow and 5 for a pizza or steak fire. Like you I have the bottom vent fully opened and no daisey wheel to get up to searing temps. I do move around the lump before I start the fire to make sure I will get airflow through the EGG. On mine it is pretty hard to have the firebox improperly aligned since there are raised areas to guide me. Is that the same with yours?

field hand · September 2010

I have an XL and allow 30-40 minutes to get to temp. I have used most of the starting techniques (not a mapp) and settled on the starter cubes. Usually use two or three to get it going. Before I light it, I work the lump with a plastic garden tool to get the ash and small pieces to fall through the grate in to the ash area and check/clean the air holes. I clean out the ash every 3-4 cooks. Having done this, most fires are up to temp in the 30-40 minute range. Times will vary with each fire. At first I though this amount of time was excessive. Now I've accepted it and allow for it in my cook schedule. Good luck.

Barry
Marthasville, MO

howmeisterg · September 2010

Hi!

Has anyone tried using a lump reducing ring for the XL to reduce the amount of lump you would be trying to start. Like the one on ceramic grill store (link below). This ring allows you to use about as much lump as a large BGE, in the XL. I am a newbie, and have not tried this. In fact, I am at the point where I am about to buy a BGE and am between the large and XL, so this is an interesting question, espcially if the lump ring works.

http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=99&Itemid=232

stevesails · September 2010

Two things,

i have an XL. I got mine p to 650 last night, after cooking the chicken at 350. I filled the lump up to the top of the firebox, Lit in two places deep with the weed burner. I had white smoke for nearly an hour. I think it was because i lit the fire deep in the pile and lots of lump was lighting. I am going to either light in one place, or just light the top of the lump in two places and let it work its way down.

As far as the reducing ring. I am not sure if it is worthwhile, I bought one right after I bought the egg, If you want to use less lump, just make a smaller stack, you will accomplish the same thing as the ring, but I find it easier to just load up the lump, light where you want it, and when you are done, just shut it all down. you will have plenty of lump left over for one or two small cooks, plus you dont have to play with all the lump.

stir it up, dump it in, and light it. works pretty good for me.

beerguy · September 2010

My XL typically takes 25-30 minutes to come up to my desired temperature. I first use the ash tool to scrape the ash and tiny pieces of lump through the bottom grate. I then place the largest pieces of lump on the fire grate and place the smaller pieces on top of those. I use three or four fire starters and build a small stack of lump around each one allowing for plenty of air circulation.

Once the fire starters have done their job I use the Wiggle Rod I bought from thirdeyebbq.com and poke up through the holes from the ash chamber to again make sure I have lots of air circulation.

I think the air circulation is the whole key to success.

Smokin' Stogies · September 2010

I have an XL and found that if you open the screen as well as the damper on the bottom, you get to a higher temp. I have had my XL up to 700*+ a number of times by doing that. Make sure the lump is not damp as well. Some folks use blow dryers at the bottom damper or eggcellerators. I sometimes use my Guru Fan with a direct connect while also having the damper at bottom full open and the top off. That usually gets her to 600*+ in 20-25 minutes. Hope this and the other posts help out.

FL XL Egger · September 2010

With my XL I use my poker to stir the lump and clean the air holes, I then add some fresh lump on top, and make a trough in the center. Using a “strike a fire” (about 6 inches long) lighter cube from Publix lit on both ends and some lump built up on top of it. With the bottom slide, screen, and top wide open and dome closed. After tempiture climbs to about 200 I stir the coals add the grate. Will get to 350 or higher in a total time of about 30 minutes. It will climb quickly as it gets hot so you must slow it down ahead of the tempiture you want.

Clark

Bash · September 2010

I don't have any trouble getting my XL up to temp. Tonight I had leftover lump from my burger cook a few days ago, and I just added some more used lump to it - did not stir or anything. After lighting with a MAPP torch, I was up to 450 in about 20 minutes. Can easily get to 700 in 30 or so minutes.

I don't have a large, but my XL is much less persnickety than my medium (would never start it up w/o stirring the lump). With all the holes in the XL, it is a breeze to work with.

Just my observations.

Richard

howmeisterg · September 2010

Hi -

I found a link to an informative post on the Primo forum:

http://primogrillforum.com/forums/showthread.php?t=799

I hope it is OK to put on this link - it is a general ceramic cooker instruction, even though it shows pictures of Primo.

I think it may help a lot!

TheOldMan1909 · September 2010

There are raised areas on the fire ring, but that is to keep the place setter in place. I don't know if there raised areas on the firebox or not. My egg came assembled already, so I've never looked. I'll have to check that out.

Thanks

TheOldMan1909 · September 2010

Thanks to everyone for all the advice and suggestions. Sorry it took so long for me to get back on this. I have been doing some experimenting, and here is what I do now.

* move the lump around to get most of the ash and small chunks down under the fire box
* clean out the ash/small chunks. This doesn't have to be perfect, bit I figure it can't hurt
* I leave the draft door and the screen open. I think its important to keep the screen door open. For some reason, the screen blocks more of air flow than I thought (thanks to Smokin' Stogies for that suggestion)
* Put fresh lump on as necessary to fill the fire box about 3/4 full. I suppose for a long burn, I might add more.
* Push the lump out of the center, put some of the larger lump down in the center, then put some smaller lump on top of that. This shouldn't be too thick of a layer (there should be more lump around the outside than in the middle)
* I use the oil-paper towel method to light the egg. I put 4 of these around in the center (where the lump is a little thinner)
* Light the paper towels. If it is really windy (like it was tonight), then I'll close the egg at this point to try and keep the flames going. If it isn't too windy, then I'll leave the egg open for 5 minutes, then close it
* Once the egg gets up to a decent temperature, I open it up, and even the lump out (push the lump down from the sides)

The results of this tonight was that in 35 minutes, I was up at 650 degrees (which was too hot, but at least it got there :-) ). The other night I used this method and put the plate setter on (which always slows down my heating the egg up) and I was at 400 degrees in about 25 minutes (the difference was it wasn't as windy, so I could leave the egg open to get a good fire going before I closed the lid). Way better than before.

I think with a little practice I can get this to be a bit more efficient. But I think the air flow is key (thanks to the folks who suggested that), and once you get some of the lump lit, its easy to get the rest going.

I think I'm back to lovin' my egg!!

Thanks again.

Getting an XL Egg started and up to temperature

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