Too hot for what? For food? Probably. For the egg? Those are rookie numbers, you gotta pump those numbers up!
im-not-a-racoon
I had mine over 1000 degrees the other day. No ill effects.
Just make sure if you close it up, that it’s not too tight a seal, otherwise the contraction when it cools can collapse the dome.
Edit: Apparently this comment seems to have bothered the crowd. In cold climates, if it rapidly cools, and it’s sealed tight, it can break the dome. I’ve seen it happen.
slowdown7L4T
If you’re doing a reverse sear and just need that heat for 1 or 1 1/2 minutes then no. Especially with large bone in chops and steaks. Enjoy
DustPhyte
Your egg looks new, go easy on it the first couple of times. Low and slow
TravelingMatt34
You’ll eventually end up melting your gasket if it’s stock, I recommend “upgrading” to a rutland anyway. Won’t melt, way better heat control in my experience. RRP over on the green egg forum can hook you up with one correctly measured + directions on how to install
Desert_Wxman
I think that temp calls for a pizza or stromboli.
mikkopai
How many rounds?
From-The-South
That’s a little warm.
DustPhyte
It is too hot when you see two hobbits and a ring calling your egg “Mount Doom”.
johnrod32
Its’ not the heat that is the problem (other than for the gasket, like mentioned) – it’s the come down. Cool off too fast, and you risk some cracks in the innards..
OmarsBulge
It will go around again if you let it.
Byetter123
Not for steak, flank steak, etc. Just watch the time and use a temperature probe.
nkawal
I’ve had mines go around and back up to 300-400 degrees.
Hobbz-
Too hot…. for what?
Perfect temp for a clean burn… plus some foods.
Future_Visual9136
Take a crunched up ball of tinfoil and scrape all that soot off the inside. She will be as clean as the day you bought it.
Background_Letter251
This is actually an achievement
klayanderson
Not for pizza.
az987654
I mean.. I wouldn’t lick it.
msj817
If you do decide to pop it open for any reason, please burp it a few times.
the_bbq_whisperer
Depends on what you’re doing. If doing a clean burn where you want to replace the gasket, then it’s fine. Cooking, definitely a wee bit on the hot hot side.
xlBoardmanlx
This takes “hot and fast” to the next level. Pulling the 20# packer brisket in record time! 🤣
DrZaius007
Not for pizza
adamjg2
I’ve also taken out the thermometer by doing this. Wrapping the probe in tinfoil prevented it from happening again. Or I just remove the thermometer before ignition.
Delicious_Catch9453
I’ve pegged a couple thermometers and had to replace them. Gotta pay attention to the “egg”.
Reddit_Only_4494
Nah.
BUT….you may want to calibrate the thermometer to check for accuracy when all cooled down to make sure it is accurate after almost lapping the spring.
defterGoose
“Hot damn! Call the po-lice and the fireman!”
Techienickie
*3.6 roentgen; not great, not terrible*
AnAngryMexicanGuy
Make sure to burp it before opening.
CommercialShoddy8787
Yes temps like this actually are detrimental. My firebox cracked when I had it ripping at 900 for pizza 🤦♂️
Efficient-Plum-2746
Were you trying to make Stormbreaker for Thor?
severoon
It’s more the speed you got things up to that temp. Remember, these things are fired during manufacture in furnaces at over 2000°F. The problem of running high temps is the temperature *differential* across the grill, not the actual temp. As long as you heat it up slowly and the thermal energy has time to spread out, it should be okay. IOW, don’t point a hair dryer in the bottom vent on high and run it up to a thousand degrees in five minutes.
I used to use my Egg to make Neapolitan pizzas and I experimented with quite high temps. I know I ran it up to around 1200°F once because I used to wrap my plate setter in aluminum foil to catch drips, and the foil melted and dripped into the coals. The melting point of Al is 1220°F. (For the record, that’s too hot. The pizzas I made over 1000°F cooked in 15‒20 seconds and generally the leoparding on the bottom was extremely difficult to control and would end up carbonizing a bit. 850°F to 900°F seems to be the sweet spot for 30 second pizzas. I flip the plate setter upside down and put the pizza stone on top of it so it’s double-thick ceramic, and give it forever and a day‒about a half hour‒at temp for those pieces to come up all the way. Makes great pizza but pretty expensive in terms of fuel.)
I’ll also say that when running the Egg over about 650°F, you start to get into an area where you have to ratchet up your safety protocols. For me, there’s low and slow, and medium temps, which I treat just like a normal grill. Then there’s searing temps which are > 500°F. You have to remember to burp the Egg, have all your mise so you’re not fumbling around, wear close-toed shoes and an apron covering your legs, etc.
Once you get up to 700°F and beyond, you run real risks that you should think about. No children or pets allowed anywhere in the area. Have a serious fire extinguisher nearby. Do not be working on a wood deck or near anything flammable. If a stray coal somehow makes its way out of the grill it can easily catch just about anything, even little bits of coal that work their way out through the bottom vent are dangerous at these temps. Consider having a 5 gallon bucket of sand where you can stash tools that may have fallen into the fire. Think about welding gloves that go up to the elbow instead of normal BBQ gear. Think about face protection, you do not want a hot burst of air to melt your eyelashes, that *sucks*. When you’re above 1000°F, you’re basically operating with blast furnace protocols at that point.
Ok_Development_495
Nope. It’s ideal for cremation of small pets. A great side gig!
JavaGeep
Just my guess is the egg is showing a cold winter day not hot
34 Comments
Too hot for what? For food? Probably. For the egg? Those are rookie numbers, you gotta pump those numbers up!
I had mine over 1000 degrees the other day. No ill effects.
Just make sure if you close it up, that it’s not too tight a seal, otherwise the contraction when it cools can collapse the dome.
Edit: Apparently this comment seems to have bothered the crowd. In cold climates, if it rapidly cools, and it’s sealed tight, it can break the dome. I’ve seen it happen.
If you’re doing a reverse sear and just need that heat for 1 or 1 1/2 minutes then no. Especially with large bone in chops and steaks. Enjoy
Your egg looks new, go easy on it the first couple of times. Low and slow
You’ll eventually end up melting your gasket if it’s stock, I recommend “upgrading” to a rutland anyway. Won’t melt, way better heat control in my experience. RRP over on the green egg forum can hook you up with one correctly measured + directions on how to install
I think that temp calls for a pizza or stromboli.
How many rounds?
That’s a little warm.
It is too hot when you see two hobbits and a ring calling your egg “Mount Doom”.
Its’ not the heat that is the problem (other than for the gasket, like mentioned) – it’s the come down. Cool off too fast, and you risk some cracks in the innards..
It will go around again if you let it.
Not for steak, flank steak, etc. Just watch the time and use a temperature probe.
I’ve had mines go around and back up to 300-400 degrees.
Too hot…. for what?
Perfect temp for a clean burn… plus some foods.
Take a crunched up ball of tinfoil and scrape all that soot off the inside. She will be as clean as the day you bought it.
This is actually an achievement
Not for pizza.
I mean.. I wouldn’t lick it.
If you do decide to pop it open for any reason, please burp it a few times.
Depends on what you’re doing. If doing a clean burn where you want to replace the gasket, then it’s fine. Cooking, definitely a wee bit on the hot hot side.
This takes “hot and fast” to the next level. Pulling the 20# packer brisket in record time! 🤣
Not for pizza
I’ve also taken out the thermometer by doing this. Wrapping the probe in tinfoil prevented it from happening again. Or I just remove the thermometer before ignition.
I’ve pegged a couple thermometers and had to replace them. Gotta pay attention to the “egg”.
Nah.
BUT….you may want to calibrate the thermometer to check for accuracy when all cooled down to make sure it is accurate after almost lapping the spring.
“Hot damn! Call the po-lice and the fireman!”
*3.6 roentgen; not great, not terrible*
Make sure to burp it before opening.
Yes temps like this actually are detrimental. My firebox cracked when I had it ripping at 900 for pizza 🤦♂️
Were you trying to make Stormbreaker for Thor?
It’s more the speed you got things up to that temp. Remember, these things are fired during manufacture in furnaces at over 2000°F. The problem of running high temps is the temperature *differential* across the grill, not the actual temp. As long as you heat it up slowly and the thermal energy has time to spread out, it should be okay. IOW, don’t point a hair dryer in the bottom vent on high and run it up to a thousand degrees in five minutes.
I used to use my Egg to make Neapolitan pizzas and I experimented with quite high temps. I know I ran it up to around 1200°F once because I used to wrap my plate setter in aluminum foil to catch drips, and the foil melted and dripped into the coals. The melting point of Al is 1220°F. (For the record, that’s too hot. The pizzas I made over 1000°F cooked in 15‒20 seconds and generally the leoparding on the bottom was extremely difficult to control and would end up carbonizing a bit. 850°F to 900°F seems to be the sweet spot for 30 second pizzas. I flip the plate setter upside down and put the pizza stone on top of it so it’s double-thick ceramic, and give it forever and a day‒about a half hour‒at temp for those pieces to come up all the way. Makes great pizza but pretty expensive in terms of fuel.)
I’ll also say that when running the Egg over about 650°F, you start to get into an area where you have to ratchet up your safety protocols. For me, there’s low and slow, and medium temps, which I treat just like a normal grill. Then there’s searing temps which are > 500°F. You have to remember to burp the Egg, have all your mise so you’re not fumbling around, wear close-toed shoes and an apron covering your legs, etc.
Once you get up to 700°F and beyond, you run real risks that you should think about. No children or pets allowed anywhere in the area. Have a serious fire extinguisher nearby. Do not be working on a wood deck or near anything flammable. If a stray coal somehow makes its way out of the grill it can easily catch just about anything, even little bits of coal that work their way out through the bottom vent are dangerous at these temps. Consider having a 5 gallon bucket of sand where you can stash tools that may have fallen into the fire. Think about welding gloves that go up to the elbow instead of normal BBQ gear. Think about face protection, you do not want a hot burst of air to melt your eyelashes, that *sucks*. When you’re above 1000°F, you’re basically operating with blast furnace protocols at that point.
Nope. It’s ideal for cremation of small pets. A great side gig!
Just my guess is the egg is showing a cold winter day not hot
Ah throw in a pizza