I lucked into a medium BGE for a good price and picked it up. Tried it out for the first time last night and could not get the thing to come up to a high temperature like 700. The most I could get it to come up with the metal top wide open and the bottom wide open was about 500. Any ideas I should try? By the way, the pizza (just a take&bake) was edible nonetheless. Also it was missing the ceramic top lid for the stack. Do I need to order one of these or just do without?
I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.
What charcoal are you using? One thing that I found is, if you dump a bag of charcoal in, the smaller pieces will clog the draft holes in the bottom. This happened to me last weekend while low and slow smoking some pork butts. Almost snuffed out completely!
For max heat you need max draft. Pick out medium and large pieces of charcoal and stack them loosely.
Be careful when you lift that lid, it will give an impressive eyebrow singeing fireball once that thing gets rolling! Don't ask me how I know.
I rarely use my ceramic lid. Prefer to have a trickle of smoke come out the top.
Also make sure the opening in your fire box is lined up with the lower vent. Inability to reach high temps almost always has to do with restricted air flow.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
Is it new or used? Every time I've had any issue with any of my eggs not reaching temp a good cleaning always fixes it. Pull all of the guts out and clean it good. I use the small shop vac ($19 at Wal-Mart) and it makes quick work of it. Make sure to clean the round holes in the firebox and make sure the vent screen is clean. The ceramic cap allows you to put the cast iron cap out of the elements to prevent it from rusting. Run a strip of gasket material around the lid at the top and the ceramic top will seal better saving more of your lump for the next cook
I once visited a place where BBQ was a verb, Canadian whiskey was the norm and no sweet tea on the menu. Hell on earth for a Southern boy!!
No problem for me to hit 700 on my medium. I like to use a chimney to start my lump BTW. The video is a little different than my method but hang in there.I don't use the stack(dryer pipe) but it sure looks like fun. Next time I get into town,...
If you continue to have problems, throw the damn thing in the back of the truck and come out to West Virginia and I'll fix ya right up.
I agree on all the above. Only thing I'd add is my thermometer was off by 50-70 deg when it worked. It doesn't work now. Doesn't matter grilling but I used to ruin BBQ before I started using the guru digi q thing. So it's most likely air flow but keep in mind the thermometer failing too.
I was using Cowboy lump charcoal. I did just dump the bag in there and there was a lot of little stuff. It may have clogged the vent holes. It was pretty clean before I started. I took all the insides out and none of the holes were clogged or anything. I'll try using some bigger pieces and packing it in loosely. I'm also going to try a chimney starter to get the coals going good. I noticed when I shut all the vents to shut it down the smoke started coming out around the gasket, so I guess I'll have to order a new one of those also.
284luvr: I plan on going with a digital thermometer. What would you recommend? WV is a long way to drive to buy you steaks and beer for you to cook for me. LOL.
Any other tips or tidbits I should follow let me know. I'm a greenhorn with this.
I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.
Maybe not the best but that setup works well. When doing brisket for example I load it up set it and never add more fuel or baby set it. Will go 20+ hours.
After re-reading all the posts, I'm not sure that there is a grate down on the bottom for the charcoal to sit on. I'm going to have to look when I go home. I think I just poured the charcoal right onto the ceramic bottom.
I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.
I have a quick read thermemeter -- although not a therapen. It does fine. Reads in about 5 seconds. I thought I should probably get a dual probe remote thermometer so I would know the temp of the meat and also inside the Egg.
I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.
I will agree that the Thermapen is expensive, maybe not soooo bad when you compare the full specs, accuracy, 3 second read time, NIST-Traceable calibration, etc?? Do cooks need all of that??..maybe, maybe not...I can say having a drawer FULL of different digital and non-digital thermometers, if my Thermapen goes bad tomorrow I will replace it ASAP. They do have excellent customer service and even repaired and upgraded one I broke at no charge. Sign up for their emails and they offer discounts, open box units, etc. They also draw from their mailing list and give one away each month, I can vouch for that because I won one!!
I used a dual probe, wireless Maverick for years with no issues. Switched to the Guru and really enjoy it and I recently acquired a Cyber-Q so now maybe I can screw it up from my deer stand 30 miles away!!!
I once visited a place where BBQ was a verb, Canadian whiskey was the norm and no sweet tea on the menu. Hell on earth for a Southern boy!!
![[Linked Image]](http://smg.photobucket.com/user/mrbowhunr/media/BGE_zps1a5908a3.jpg.html)
