For big fillets 10z ,about that hot… but I reverse sear them so they’re coming from the oven for a crazy sear on the egg.
theLastKingofScots
I only go hotter if I want to replace the gasket.
Relevant-Bath-7109
I have no reason to go above 600*
Liquidiv23
Long time egg user. Never a reason to go above 600 imo. Ruins the gasket and quickly burns food.
suburbanpride
I accidentally did that once. I mean it was cleaned out inside, but I had to replace the gasket. Now I go to like 5-600 for a clean and that seems to work. I don’t do pizza on the egg (currently), but even then I would pass 5-600 I don’t think.
FreidasBoss
Why is this a video?
bigshirt73
I do steaks at 725 because I’m a savage. Minute and a half both sides, 10 minute rest, down the hatch.
Embarrassed-Bug7120
I do not understand why people try to grill with a BGE. It’s like trying to teach a pig to sing: It wastes your time and annoys the pig. Yeah it will get up to temperature but it’s like trying to auto cross with a Rolls Royce, it’s just not what it does best.
The egg is for slow sustained cooking never much above 350, rarely 400. If you want to sear, get yourself a hibachi or a good gasser.
Steaks seared on charcoal, roaring Webber Kettle are much easier and can’t be beat.
DonQuiballes
I’ve been there once and had to split the gasket with a chisel so I could open the lid. Haven’t got close to that hot since.
Big_Green_Grill_Bro
I switch out or just remove the thermometer when I need to go that high. I’ll do skirt steak for fajitas at 650-700. 90 seconds a side and let it rest for 10 minutes. I also go that high for T-Rexing ribeyes.
keybumpsandhugedumps
Never been that high. On the grill temp, that is…😲
ADnD_guy
Depends on what’s cooking. However, be aware that extreme high heat can crack the coating.
16 Comments
That’s hot.. pizza?
That’s hot.. pizza?
Isn’t that not good for the egg?
For big fillets 10z ,about that hot… but I reverse sear them so they’re coming from the oven for a crazy sear on the egg.
I only go hotter if I want to replace the gasket.
I have no reason to go above 600*
Long time egg user. Never a reason to go above 600 imo. Ruins the gasket and quickly burns food.
I accidentally did that once. I mean it was cleaned out inside, but I had to replace the gasket. Now I go to like 5-600 for a clean and that seems to work. I don’t do pizza on the egg (currently), but even then I would pass 5-600 I don’t think.
Why is this a video?
I do steaks at 725 because I’m a savage. Minute and a half both sides, 10 minute rest, down the hatch.
I do not understand why people try to grill with a BGE.
It’s like trying to teach a pig to sing: It wastes your time and annoys the pig.
Yeah it will get up to temperature but it’s like trying to auto cross with a Rolls Royce, it’s just not what it does best.
The egg is for slow sustained cooking never much above 350, rarely 400. If you want to sear, get yourself a hibachi or a good gasser.
Steaks seared on charcoal, roaring Webber Kettle are much easier and can’t be beat.
I’ve been there once and had to split the gasket with a chisel so I could open the lid. Haven’t got close to that hot since.
I switch out or just remove the thermometer when I need to go that high. I’ll do skirt steak for fajitas at 650-700. 90 seconds a side and let it rest for 10 minutes.
I also go that high for T-Rexing ribeyes.
Never been that high. On the grill temp, that is…😲
Depends on what’s cooking. However, be aware that extreme high heat can crack the coating.
Steak house broiler hot.