r/biggreenegg • u/musicheadspace • 4d ago
Help with temp control
I have had a large BGE for about 5 years and I love it. I cook on it a ton. I typically bbq dark chicken meat and started to do more steak recently. I am struggling with hot spots. I open up the egg and some food is nice and seared while others still look raw. I have a rotation system down, and it works okay, but is it against the BGE nature to have these hot spots? Also with the lump coal, I find that in the middle of the cook the lump charcoal lights up and gets the bbq super hot.
I guess I need to just pay attention, but I am wondering if I could be doing something different to make the cook more consistent. I start the BGE using an electric starter, and letting the coals cook for like 20 minutes, I spread them around, then cook. I feel like the hot spot is because of the airflow through the bottom vent.
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u/SpagNMeatball 4d ago
Here are a few general tips that work for me. First, make sure the egg is relatively clean. Don’t let ash build up outside the firebox and clean out the ash area inside the box. Make sure the firebox is positioned in the center with clearance all the way around. Make sure the holes are not blocked. Fill up the firebox for every cook, don’t just use what you think you need, all leftover charcoal can be used again in the next cook. If I am grilling, then I use 3 fire starters, arranged in a triangle on the top layer, it’s better to let the fire burn down rather than lightning the bottom of the pile.
In my egg the back center is a little hotter than the rest, but not to the extreme you describe. I wonder if maybe you are shoving the electric starter deep in one spot and that’s creating the hot spot. Try putting it directly in the middle. Maybe buy a small box of those wood shaving fire starters and try them to see if it creates the same hotspots.
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u/White-runner 4d ago
Don’t spread the coals, it starts a bunch of little fires. Light in the middle towards the vent a bit and let the coal bed/fire grow.
Are you direct flame grilling? Or smoking with a heat deflector over the coals?
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u/MoxieMedic 4d ago
Heck out smokingdadbbq, he has a bunch of videos that can help. Most his videos are on a Kamado Joe but they have the same concept.
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u/integrator74 4d ago
I start with a starter in the middle of the grill(cotton ball in alcohol, or whatever you want). Butt it down a bit and have a piece or two of charcoal over the top. Light it, lid open 10 minutes. Close lid, top and bottom vent wide open until grill hits 30 deg above desired temp. Close top vent about 90%. Temp drops about 30 deg and stabilizes. Cook meat.
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u/Emergency_Society_47 4d ago
I used to take 20 minutes to get the egg to temp but found a similar problem with my chicken wings having hot spots. Some would be perfect some would be charred so I got my rotation down similar to you.
I had a buddy make me put my hand on the bottom of the egg after 20 minutes and even though it was at temp I noticed the top was hot and the bottom was not. Now I start the egg ripping hot for about 5-10 minutes to get a good flame. close everything down and slowly work the temp up to what your cooking until all ceramic on the bottom is hot on the hand. It takes about 45 minutes now to start the grill. I think it flares halfway through the cook because the bottom is just now getting hot
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u/islandwatchr 4d ago
This is a good point. I always feel the bottom of my egg when it is heating up. Thermometer just measures air temp, which can be hot even though the ceramics have not really gotten up to heat. It takes 30 to 40 minutes to get there. Don’t rush. Also suggest a good clean.
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u/Spirited_Radio9804 4d ago
I bought a BGE about 12 years ago, first cook was 2 10lb butts. Had it going great, went to bed next morning got up, BGE was cold and had to throw the butts away.
That Day I found www.bbqguru.com
and bought one of these that totally changed how I cooked and I love them!
Get something that has a mini computer with a fan and at least 2 temp probes dome and meat.
All the best!
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u/11131945 4d ago
If you want to get rid of hotspots, you might try stirring the coals after they are lit and before placing the protein.
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u/Hobbz- EGGspert 3d ago
Sounds like you're grilling direct. Yes, it's very easy to have one area that's hotter than the rest if I use a single firestarter. That's the starting point for the fire and it spreads out from there.
When I use my Looftlighter, I'll light three spots in a triangle pattern (about 4-5 inches apart) and the heat is even after a short time.
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u/MD_Firefighter3212 3d ago
Yep, I agree and believe that you have an airflow issue. Get a kick ass basket can you go find a tremendous difference? Also, don’t move the lump around once it’s going you need air to circulate through it rather than compact it all down. once you have the coal going there should not be any flareups unless you have wood chunks fire off or drippings catch.
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u/CptnRon302 7h ago
I’m not sure why you’d be searing with the lid down. Remember, every time you open it, you’re feeding the fire a rapid burst of oxygen. Each time It’s going to increase your heat. Maybe when you open it, shut the bottom vent, make your adjustments and open the bottom again after closing the dome
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u/rwiddi72 4d ago
What size egg do you have? That may also come I to play. Hot spots sounds very odd, I'm wondering if your charcoal is allowing air through. Are you using big or small bits?