A
AFLCAPT
Guest
How can I get those high temps I've heard about? I use a full chimney of lump glowing in a small Egg w/vents wide open & I can't seem to break 550ish. Thanks.
I don't have a small but with my mediums I've gotten it well over 550 when making pizza or steak. have not pushed the XL that hot yet.
possible things to consider
1) check thermometer
2) try a different lump charcoal
3) don't prelite.. arrange larger pieces on lump on the bottom and smaller on top then light.. may allow for better airflow bottom to top
4) if also using a plate setter for pizza..are you letting the plate setter get hot ? that will slow things down it you put it on in the cold chamber with pre-lit. chimney many not be enough to get both as hot as you want
1) check thermometer- It's brand new should I still calibrate it?I don't have a small but with my mediums I've gotten it well over 550 when making pizza or steak. have not pushed the XL that hot yet.
possible things to consider
1) check thermometer
2) try a different lump charcoal
3) don't prelite.. arrange larger pieces on lump on the bottom and smaller on top then light.. may allow for better airflow bottom to top
4) if also using a plate setter for pizza..are you letting the plate setter get hot ? that will slow things down it you put it on in the cold chamber with pre-lit. chimney many not be enough to get both as hot as you want
1) check thermometer- It's brand new should I still calibrate it?