New Egg and Egger. I did 2.5lbs of bacon and now have these steaks on. Temp is 300 but was staying at 250 until I opened the bottom halfway and top about quarter. Am I not putting enough lump or what am I doing wrong?
by Noles2424
11 Comments
Ckn-bns-jns
I always fill my basket up unless I’m doing something really low like jerky, then I use a charcoal divider in the basket for a smaller fire.
When I do longer low temp cooks I’ll go above the basket.
Techienickie
why do you have the heat deflector on it? you’re basically baking your steaks
datbech
Nice picks on the steaks. I’m still learning how to perfect my routine a year out of having the egg, but it is well worth it
docbasset
More lump, more air, remove the heat deflector.
Always fill the fire bowl all the way to the top – you can reuse what you don’t burn.
Adjust the top / bottom vents in small increments to learn where they need to be for various temps.
cleancutmetalguy
Get rid of the plate. Thing should easily get to 600-700
DamnRedhead
Yeah you need a lot more charcoal… I usually go above the basket. Don’t worry it generally won’t go to waste. Also consider putting a pan on top of your conveggtor so it doesn’t get too nasty. Egg on!
I will say I always reverse sear at 225 til 115 internal with the deflector then sear. Comes out perfect.
PETEPAX
This egg is way too clean for my liking.
Disastrous_Clothes37
Get that heat deflector out asap!
TheOne_TheyCall_Ovy
The fire ring looks to be upside as well.
Huge-Wheel-4428
You can cook your steaks to the internal temp you desire and then do a reverse sear at 600-700F by removing the platesetter.
buddha2490
The best seasoning for steak is burnt charcoal. Lose the deflector and crank up the fire.
11 Comments
I always fill my basket up unless I’m doing something really low like jerky, then I use a charcoal divider in the basket for a smaller fire.
When I do longer low temp cooks I’ll go above the basket.
why do you have the heat deflector on it? you’re basically baking your steaks
Nice picks on the steaks. I’m still learning how to perfect my routine a year out of having the egg, but it is well worth it
More lump, more air, remove the heat deflector.
Always fill the fire bowl all the way to the top – you can reuse what you don’t burn.
Adjust the top / bottom vents in small increments to learn where they need to be for various temps.
Get rid of the plate. Thing should easily get to 600-700
Yeah you need a lot more charcoal… I usually go above the basket. Don’t worry it generally won’t go to waste. Also consider putting a pan on top of your conveggtor so it doesn’t get too nasty. Egg on!
I will say I always reverse sear at 225 til 115 internal with the deflector then sear. Comes out perfect.
This egg is way too clean for my liking.
Get that heat deflector out asap!
The fire ring looks to be upside as well.
You can cook your steaks to the internal temp you desire and then do a reverse sear at 600-700F by removing the platesetter.
The best seasoning for steak is burnt charcoal. Lose the deflector and crank up the fire.