I just got a ceramic grill. Not an egg but a 22" Louisiana grill. Cant get it above 400 degrees for a ribeye. I think I need to pour the coals to it for a higher temp. Lower temps it's money.
I just got a ceramic grill. Not an egg but a 22" Louisiana grill. Cant get it above 400 degrees for a ribeye. I think I need to pour the coals to it for a higher temp. Lower temps it's money.
"Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton
Sounds like an airflow problem. I've heard tell of some egg and egg like owners using a pusher fan to get the airflow going and drive temps to 600+.
I agree. I clean out the ash. I open up all the vents.
Last cooking I did I poured more coals in it, and I got it to 450. I can cook a ribeye at 450, but I cant at 350. Much more coals and it's pushing Orion consumption.
I'm a weber man and I can cook anything on one. Need more time on this one to determine if I just need to stick with Weber or not.
"Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton
open up the entire thing, the bottom vent, I'll leave the top open at the beginning after my coals get right.. then the entire top lid pushed to the side. Smoking, I'm leaving a credit card width open, then adjust the the top vents.. Half the time, I'm getting it rolling then I'll shut down the top towards then end on chicken and things of that nature, even burgers during cheese up time, and letting the smoke push the rest. There ain't no setting things via app thingys on phones, or buttons to push, it's art, not soulless sorcery.
Last edited by Highstrung; 05-15-2023 at 10:37 AM.
I've done that and got it hot like that, but it's artificial.
"Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton
Another suggestion would be to look at a way of lowering the grates, just for steak purposes.. maybe a smaller set or on hangers or blocks. Don't tear up the main ones. I've got hangers on my coal burner at the lake.. I can lower it to them if I want, and get a heck of a sear
aint no way he cant get charcoal to 500 or more unless its just not getting air somehow. are you leaving the top open?
Ugh. Stupid people piss me off.
All the openings are wide open. Bottom...top...cleaned out the ash. I wonder if I need to bring the fire grate up to the grill surface.
"Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton
Thanks Feets, the area behind is just clearing up with some poa.. I'm waging war on that devil west coast hippie grass. These warmer Temps are help helping it and the zoysia
BB you shouldn't have to do anything but fill it with lump, light it, and open the vents. Don't be scared to pour the lump to it. Unlike charcoal you can reuse it and to achieve the temps you want it's going to need fuel.
No reason you shouldn't be getting 6-700 deg. Is the bottom vent of your firebox lined up straight with your outside vent/damper? You may need to twist the fire box some to line those openings up. If not you are hindering the air flow. You should be able to look in through the bottom vent and scrape ashes out. My favorite attachment, although not needed, is a kick ash basket. Pull basket out, shake ashes from old lump, put basket back in, couple handfuls of fresh lump on top and rock on.
2nd the kick ash basket
Sent from my iPhone using Tapatalk Pro
"The real reason fish jump - they don't have a middle finger!"
Use the nugget size pieces of lump and light them all up.
What kind of lump charcoal you use also has an affect on the temps. Cowboy lump charcoal is garbage. FOGO or Jealous Devil will have you at 600+
You aren't wrong. However, even with cheap lump i'm still able to get over 400 deg. Which was BB's issue.
Bookmarks