green egg advise

jimbonelson · 10-27-2013, 01:19 PM

bought a used large green egg last week, started it up just fine today temps went to 600 just like I wanted to make some pizzas, pizzas turned out great. then I decided to try to play with controlling the temps, the egg will not come down off 550 even with both dampers closed...what I am I doing wrong

HeSmellsLikeSmoke · 10-27-2013, 01:36 PM

Eggs have a lot of thermal mass so they take a longer time to drop in temperature. That being said, you may have a leaky or even a bad gasket. You can do the dollar test to find out.

Also, my cast iron damper takes a lot longer than the ceramic cap to snuff out the fire.

ajstrider · 10-27-2013, 02:48 PM

I don't think you will have much luck bringing the temperature down on a ceramic cooker once it has gotten that hot. You will probably end up snuffing the fire almost out. Always come from below! Your fire is too big and too hot already.

bmikiten · 10-27-2013, 03:05 PM

I had to open my egg after I had the same problem. The larger airflow around both inner and outer surfaces helps to reduce the built up thermal mass. It takes a while but it does help.

Ron_L · 10-27-2013, 03:07 PM

If you need to cook at different temps in one session it's much easier to start at the lower temp and then increase it. Once you get all of that ceramic hot and a larger fire going it takes a long time for the temp to come down.

jimbonelson · 10-27-2013, 03:14 PM

thanks guess I learned my lesson, what is the best way to start it about 250

HeSmellsLikeSmoke · 10-27-2013, 03:18 PM

Quote:

Originally Posted by jimbonelson

thanks guess I learned my lesson, what is the best way to start it about 250

On my large I keep the daisy wheel flap wide open and open the bottom damper about the thickness of a nickel. I start the fire with those settings and let it settle in for about an hour before I put any meat on.

Bonewagon · 10-27-2013, 03:42 PM

Quote:

Originally Posted by Ron_L

If you need to cook at different temps in one session it's much easier to start at the lower temp and then increase it. Once you get all of that ceramic hot and a larger fire going it takes a long time for the temp to come down.

Or get two eggs and use one for each temp!<feeding the addiction mod>

joemat · 10-27-2013, 03:44 PM

Quote:

Originally Posted by Bonewagon

Or get two eggs and use one for each temp!<feeding the addiction mod>

+1

One high one low!

jimbonelson · 10-27-2013, 04:07 PM

again thanks for all the help

10-27-2013, 01:19 PM	#1
jimbonelson Knows what a fatty is. Join Date: 06-30-13 Location: BELCAMP maryland	green egg advise bought a used large green egg last week, started it up just fine today temps went to 600 just like I wanted to make some pizzas, pizzas turned out great. then I decided to try to play with controlling the temps, the egg will not come down off 550 even with both dampers closed...what I am I doing wrong

10-27-2013, 01:36 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Eggs have a lot of thermal mass so they take a longer time to drop in temperature. That being said, you may have a leaky or even a bad gasket. You can do the dollar test to find out. Also, my cast iron damper takes a lot longer than the ceramic cap to snuff out the fire. __________________ 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

10-27-2013, 02:48 PM	#3
ajstrider is One Chatty Farker Join Date: 09-02-12 Location: Kentucky	I don't think you will have much luck bringing the temperature down on a ceramic cooker once it has gotten that hot. You will probably end up snuffing the fire almost out. Always come from below! Your fire is too big and too hot already. __________________ Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE

10-27-2013, 03:05 PM	#4
bmikiten Knows what a fatty is. Join Date: 08-31-13 Location: San Antonio, TX	I had to open my egg after I had the same problem. The larger airflow around both inner and outer surfaces helps to reduce the built up thermal mass. It takes a while but it does help. __________________ Rude Mood Competition BBQ Team FEC100, Primo Egg w/controller, Memphis Pro, Custom Stick Burner, Assassin 28.

10-27-2013, 03:07 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	If you need to cook at different temps in one session it's much easier to start at the lower temp and then increase it. Once you get all of that ceramic hot and a larger fire going it takes a long time for the temp to come down. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

10-27-2013, 03:14 PM	#6
jimbonelson Knows what a fatty is. Join Date: 06-30-13 Location: BELCAMP maryland	thanks guess I learned my lesson, what is the best way to start it about 250

10-27-2013, 04:07 PM	#10
jimbonelson Knows what a fatty is. Join Date: 06-30-13 Location: BELCAMP maryland	again thanks for all the help