ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-22-2012, 08:10 AM   #1
ccarter
Full Fledged Farker

 
Join Date: 07-05-12
Location: Acworth, GA
Downloads: 0
Uploads: 0
Thumbs up Big Green Egg Turbo Grate

I've been having problems with my BGE taking a LONG time to get to temp for cooking. By a long time I mean that 90 mins after lighting I was barely reaching 300-350*. I've been doing the best I can to keep the pit clear of ash, but it just couldn't get up to temp anymore.

So, for my birthday I got BBQ Guru's Turbo Grate. It seemed good in principle, but after I ordered it (while waiting for it to arrive) I managed to convince myself that it probably wouldn't make any huge difference. Afterall, there's no such thing as a magic cure. Well, it arrived and I started installing it. It doesn't take much time, but I did take the time to remove all the inner pieces of my BGE and insure that all the ash was cleaned out of the back areas of the bottom. There really wasn't much back there, it seems like I've been doing a good job of getting back there when I scrap out the ash, but I figure that once a year it's probably good to get back there.

So I did all this 2 nights ago. I installed the grate, and poored fresh lump into the BGE, then poored about 3 softball-sized scoops of the old lump on top of that. I put a BGE firestarter brick right next to the top of the grate and went inside to prep chicken. I came out 30 minutes later to an inferno in the pit. I closed the lid, choked down the air intake, and watched as the dome temp climbed like a bat out of hell straight up to about 800*. I was able to bring it back down to the 350-400* range for my chicken without too much hassle and away I went with cooking.

Last night I went out, topped off the lump and cranked her up for some salmon. I watched the fire a little closer this time, and settled her down at 400* for the cook. It probably took 20 mins to get to temp.

There's no such thing as a magic cure, and I know that if I took the time to sort pieces of lump for each cook instead of just dumping more in the pit I could've probably solved my problem without the additional part. But honestly, I'm fairly lazy and I'm more than happy with the way the grate is working so far.

So that's my testimonial for the Turbo Grate. I'm not associated with BBQ Guru, or any other company for that matter. I just wanted to share my findings with the group... it's at least worth thinking about if you're having any trouble like mine.
__________________
18.5" WSM, Large BGE, Backwoods Party
Blue BBQGuru DigiQ DX2
Blue Superfast Thermapen
ccarter is offline   Reply With Quote


Unread 10-22-2012, 10:36 AM   #2
swamprb
somebody shut me the fark up.

 
swamprb's Avatar
 
Join Date: 10-27-06
Location: Bothell WA
Downloads: 0
Uploads: 0
Default

This is the first review I've seen on the Turbo Grate, glad it worked out for you.

I was at the PNW Eggfest a couple years ago and they gave away one as a raffle prize. The guy that won it doesn't own an Egg and when I asked him what he does with it he replied that he hung it up and made a wind chime out of it!
__________________
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall
KCBS CBJ/PNWBA CBJ www.pnwba.com
swamprb is offline   Reply With Quote


Unread 10-22-2012, 11:00 AM   #3
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Sounds to me that you are having issues with Fire Management. I have no problem getting my Egg to 700º within about 30 minutes, it all depends on how you light your Lump, what brand you use and Air Flow.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 10-22-2012, 11:07 AM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Sounds to me that the charcoal you use is full of fines and charcoal dust. Dumping straight from the bag then clogs the intake holes. Perhaps the turbo vent will allow you to do that and not stifle the fire.

You could try a better brand of lump, even with the turbo grate, to get a cleaner burn.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 10-22-2012, 11:12 AM   #5
ccarter
Full Fledged Farker

 
Join Date: 07-05-12
Location: Acworth, GA
Downloads: 0
Uploads: 0
Default

Agreed. It's a problem of airflow with variable laziness. No matter how much time I have, I'd rather not sort charcoal.

I'm still using BGE's lump, which is supposedly provided by Royal Oak. There's plenty of big pieces. The problem is that over several cooks more and more small pieces end up down at the bottom clogging the grate holes. I'll probably lose some if those smaller pieces now, but as long as it doesn't end up being excessive I won't cry over it. If it continues to work this well the price will be worth it for me.


Sent from my iPhone using Tapatalk
__________________
18.5" WSM, Large BGE, Backwoods Party
Blue BBQGuru DigiQ DX2
Blue Superfast Thermapen
ccarter is offline   Reply With Quote


Unread 10-22-2012, 11:29 AM   #6
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

I have heard good reports on the tubograte and have see Guru use them in their cooks Take the time to build the fire- big chunks in the bottom to cocver the vent holes then med size chunks to cove the holesleft by the large pieces. I do mine this way and it works wel Also Ross from Ventura posted a site a while ago of a stainless grate givef to him by his wife I got one and it work great Allows for a lot more air flow the the BGEs Grate
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 10-22-2012, 12:11 PM   #7
Abelman
Full Fledged Farker
 
Join Date: 08-22-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

I live at 5400 feet in elevation. Plus, where my BGE sits, not optimal for aif flow until winter when we get north winds.

I had similiar problems getting a good fire built and sustained as well. Been running a LG BGE for about 3 years now. Anyway, I simply bought the stainless grate to replace the stock grate at the bottom of the fire box a year ago.

It's simple and easy. Made a world of difference and does not interfer with coals or wood. Takes a little more cleaning as smaller burnt pices will fall through buy it's no bother to me.

You can find them on Ebay:

http://www.ebay.com/itm/NEW-Stainless-Charcoal-Fire-Grate-Large-Big-Green-Egg-Grill-Free-Shipping-/271037524029?_trksid=p3284.m263&_trkparms=algo%3DS IC%26its%3DI%26itu%3DUCI%252BIA%252BUA%252BFICS%25 2BUFI%26otn%3D21%26pmod%3D230802740949%26ps%3D54

I paid around $30 so this is too enpensive but you get the idea.
__________________
Pepperhead, Large BGE, Masterbuilt 7 in 1, Charmglow Gasser
Abelman is offline   Reply With Quote


Unread 10-22-2012, 12:34 PM   #8
jon s
Knows what a fatty is.
 
Join Date: 04-11-12
Location: Mililani, Hawaii
Downloads: 0
Uploads: 0
Default

You could probably use a Weber charcoal grate as well, they are available everywhere that sells Weber kettles...
jon s is offline   Reply With Quote


Unread 10-22-2012, 12:57 PM   #9
Abelman
Full Fledged Farker
 
Join Date: 08-22-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jon s View Post
You could probably use a Weber charcoal grate as well, they are available everywhere that sells Weber kettles...
A 9" grate? Cool, you find a link and I'm sure that will help a lot of folks. It would have helped me.
__________________
Pepperhead, Large BGE, Masterbuilt 7 in 1, Charmglow Gasser
Abelman is offline   Reply With Quote


Unread 10-22-2012, 02:17 PM   #10
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Abelman View Post
A 9" grate? Cool, you find a link and I'm sure that will help a lot of folks. It would have helped me.
Home Depot
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 10-22-2012, 05:31 PM   #11
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

i've never had a problem lighting my egg and getting to temp quickly. Low temp cooks electric starter till I have a nice little fire going in the middle. In a rush for low temp cooks, weedburner inserted into the bottom air intake for a minute, quick blast of the top after that, insert guts and it's almost 200. High temp, blast the lower air intake with the weedburner. I like doing this because i know I'm also clearing out all the air holes in the process.
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Reply

Tags
bge, big green egg, Grate, Turbo

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:23 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts