Why Won't My Big Green Egg Get Hot? | Common Kamado problems SOLVED!

[@FOGOcharcoal]

We are constantly getting this question so, we made a video! Why can't I get my Big Green Egg up tp high temperatures? Enjoy and let us know what else you would like to see us cover.

[@Stargazer-lg8cs]

All great information. I have found one other thing that has impeded me in the past and that is filling the charcoal basket with too many small pieces. That impedes the airflow through the charcoal pile.

[@FOGOcharcoal]

Great tip! You are absolutely right

[@DLP71]

Yes , Captain Ron is correct,also would recommend a kick ash basket, it's a game changer for me !! Great video 👍👍

[@jw2625]

Another informational video! I have become a big believer and use Fogo charcoal all the time now in my BGE. I tried the chicken bombs from your video, and they did not turn out that great. I missed a step….flatten the chicken. Gonna make sure I do that next time. However, pizza in the BGE is AWESOME!!! Keep knocking it out of the park!!

[@FOGOcharcoal]

You just made my day, thank you! Yes, that is a pretty important part of it for sure. Try it again and let me know how they turn out.

[@carolynkuntz7765]

Great reminders! So far I've never had a problem with getting my Egg to temp but I tend to be an overachiever and clean it out after every cook. I also fill it up every cook regardless of what I am cooking. I do love the basket for much better air flow. BTW - the Duroc pork chops were way over the top - so delicious. I did a reverse sear on them. Thank you for another great video!

[@FOGOcharcoal]

Hey, nothing wrong with being an overachiever! Clean is good!

[@ryannottingham8556]

Another great video, Captain! If you are going to use the kick ash basket, you might as well pair it with the kick ash can. I have both and love them. I can do a clean out in under 90 seconds. I keep a paintbrush and a galvanized bucket in my modular cabinet next to my egg. Easy Peezy Lemon Squeezy. #ToTheRefrigerator

[@FOGOcharcoal]

Oh, I run the can in all of my Eggs.

[@williamwilson2624]

Great tips, Captain Ron! This is great information for new kamado grillers.

[@FOGOcharcoal]

Glad it was helpful!

[@markanderson5077]

Great video. I too sometimes struggle to get my medium egg up to temp. I'll try an ash basket in place of the hole plate. Also, I have a variable speed cordless mini-blower I bought on Amazon for $60.00. I use it to add air flow when starting the fire. I put new coal on the bottom layer, Blazaball, then fill a chimney with the old coal. The Blazaball gets the old coal going that I dump on the new coal. The blower will really get the coals hot. Be careful with the blower as it will blow sparks and ash all over your cooking area. I've learned that a clean egg is a happy egg and have a full load of coal for the cook.

[@FOGOcharcoal]

It sounds to me like you have things well in hand

[@russwelch8290]

Kick ash basket is the way to go!! I have in all three of my eggs plus the kick ash can. Spend more time cooking and less time cleaning. Once again the Captain shows us the tricks. Make sure to load your egg with the 1st ingredient #Fogo. Those that know choose Fogo 🔥🔥🦅🇺🇸

[@FOGOcharcoal]

You are a man that definitely knows his way around Beavis and Butthead so your kind words mean a lot.

[@craig7887]

As always, great tips! Thanks Ron! Also, really interesting how all the grease came out through the ceramic. I learned something last season about trying to get up to temperature. It combines the issue of airflow and using old charcoal. After cooking many times I ended up with a situation where a lot of my charcoal was small in size. Sizes that were an inch or less. Because they were so small, they packed together really tightly, which didn't allow for airflow between the pieces of charcoal. It took forever to get up to temperature in that situation.

[@FOGOcharcoal]

Thanks Craig and yes, that will definitely cause a problem! Thanks for tuning in. Egg On!

[@LordPadriac]

Thank you my friend. I've been watching your channel on and off since my wife got me the XL Big Green Egg I've been drooling over for years. I've done a couple long cooks, a dressed ham for dinner, several sessions of grilling for picnics but I was having a lot of trouble getting it hot enough to do pizza or bake bread. I couldn't get it above 300F even fully open let alone to the 450F I needed. Part of the problem seemed to be that the current Brazilian Eucalyptus BGE sells is garbage. It's just much less dense per piece and has a LOT of smaller bits and dust in the bag. Followed the advice in this video - which IS NOT in any of the literature that came with the Big Green Egg - and switched to the FOGO Gold and hit temp no problem.

[@FOGOcharcoal]

I am just glad that you found something that worked for you

[@toxo4ka]

Another great educational video, awesome! May I suggest a topic for the next one? I would love to see more tips on how to MANAGE the temp, e.g. when to close vents if you need to reach desired temperature, how wide should I you open the vents and for how long if you would like to cook at desired temp, how NOT to overcome the desired temp. And most importantly, how these controls differs from egg to egg, e.g. instructions for XL wouldn’t be the same as for MX. With love and support for your work, cheers.

[@FOGOcharcoal]

Great suggestion and I think that we have already made vids covering it. As far as the different size Eggs, they all operate exactly the same way. You just need to figure out the vent settings for the different sizes. I know my MM, Larges and XL's all have very similar vent settings for the same temps. Here is a link to our BGE 101 video series and it should be in there. kzbin.info/aero/PL4QZhiP4QAOzMNy-73urEXa12IVXOI0Qy&si=qtKvv4ECCY6kBO8U

[@Keith80027]

Capt Ron thanks for this video on how to clean out the GE, I do a complete clean out on my Lg GE after every two or three bags of charcoal, but always clean out the Kickash Basket and can after every cook. Got a question for you if you got any idea why I have cracked both my firebox and fire ring. I only get my dome temperature to highest of about 350 degrees with 80% of my cooking around the 250 degree range. My egg is 15 years old and I use it 2 to 3 times a week year around, which also includes some cooks in the 10 degrees range too. My egg has been mostly unused the past 2 years when I notice the firebox crack after a cook of a turkey breast after a year of setting. I just noticed the fire ring crack after cooking a ham and cheeseburgers on the GE after I just moved back into my rebuilt house. I live in Denver Colorado area that is a lot drier than where you are at. The cast iron grills didn't rust much during this time, so not that much moisture inside of the GE. Is it possible that the ceramics firebox and fire ring absorbed moisture which lead to cracking in a fire after not being used? Maybe it is old and the thermal cycling just got to the inner ceramics. These parts were replaced by GE when I sent in my photographs.

[@FOGOcharcoal]

Hmmm, I'm really not too sure. I always feel that moisture does contribute to the cracking. In my opinion, it's not just water moisture but all of the oils and drippings from the foods being cooked.

[@Keith80027]

Thanks for your thoughts. I usually get the firebox and fire ring white with my end of cook burns. I think it likely just to many cycles over the years. I have been very happy with my Green Egg. @@FOGOcharcoal

[@luisalbertodiazdiaz5348]

Capitán Ron eres espectacular siempre me sorprende con tu sabiduría y felicidad. Dios te bendiga y te de muchas bendiciones a ti y tu equipo FOGO ❤❤❤ 😢😮😮😮😮😮

[@FOGOcharcoal]

Muchas muchas gracias.

[@MikeRichardsNYB]

Thanks Ron!🎉

[@FOGOcharcoal]

Our pleasure! We are glad that you enjoyed it!

[@Stithmeister]

When I got my medium last year, I promptly got a Kick Ash basket. When the air flow is good, I usually don't have problems getting it as hot as I want it.

[@FOGOcharcoal]

Yes sir, that is definitely a great help!

[@martindavidson1640]

Great info cpt ron... was waiting for the sling blad reference. "It's out of gas".. lol Do you have video or info on how to repair a Crack in the BGE??? I bought 2 used BGE (L and XL) sadly the XL has a crack on the bottom and second one on the side. Please help. Thank you again...

[@FOGOcharcoal]

MMMHMMM...I reckon I like them french fried potaters....I will look in to making that video. Great idea!

[@CoolJay77]

Some good tips.

[@FOGOcharcoal]

Thanks! You are so cool Jay......

[@LynnieLynnmm]

🔥 🔥 🔥 🔥 stuffffff. So important

[@FOGOcharcoal]

Yes! It is the sum of all of the little things that make it all work better!

[@JBSmoke1]

Good info, Cap!

[@FOGOcharcoal]

Glad it was helpful!

[@christopherprice3453]

Love your videos Capt. Ron! Can we get Sebastian back for a cook?

[@FOGOcharcoal]

Hey Chris, thanks my man! Seb is a very hard man to pin down these days. He is always being pulled in 100 different directions. It's a good problem...FOGO is busy busy busy! I will work on him some more. I have been trying!

[@lindahoover1077]

I love your videos. I’ve had a Large BGE for about 4 years. The 2 years, I used only FOGO, and had no problems. It lasted long and temperature control was great. Last year, the FOGO would only last maybe 5 hours and I couldn’t ever get high temperatures. I clean it out after every use, so ash isn’t the problem. I have an ash basket which, as you mentioned, should allow for better airflow. I haven’t changed the fuel brand or how it was stored. I fill it up / have plenty of fuel, with air space in between lump. I actually hand place it instead of dumping out of the bag so I can make sure I don’t have little bits blocking air flow. I have not done anything different. Any other thoughts?

[@FOGOcharcoal]

Man oh man, I have no idea. We haven’t changed a thing! Same wood from the same place. Wish I had some advice.

[@TheDrunkenBBQ]

Another great info video my friend. Time to fire up the grill, happy Sunday🔥👍

[@FOGOcharcoal]

Thanks! You too!

[@JoeFootball55]

Thanks great information 👍

[@FOGOcharcoal]

I hope it helped!

[@JoeFootball55]

@FOGOcharcoal Did a pork shoulder last night and in the past was having trouble keeping the temp up. Your information was spot on and everything turned out great. TY

[@Tinacannoncooks]

You’re always teaching the information. People need to know, everyone should follow you! 🔥

[@FOGOcharcoal]

I really appreciate that, especially coming from you Ms. Tina! I miss ya already!

[@cmaccooks]

That thumbnail!! 🔥🔥

[@FOGOcharcoal]

Straight Fiyah!

[@g54b95]

The number one reason you might not be achieving high temperatures in your Big Green Egg is that you don't own one. 😐 But these tips are just as important to any charcoal or stick burning setup you use. I mostly use my OG Weber Kettle, and its little brother, the Smokey Joe (which I found abandoned in the woods in the Rockies, missing its grates...fixed that for under $20, installed a good thermometer in the lid, and me and that little grill have made such amazing food together.).

[@FOGOcharcoal]

That is awesome and yes! You are correct about the number one reason!

[@g54b95]

@@FOGOcharcoal One of these is definitely on my list. I think you need a variety. Kettle, Egg, offset smoker, propane grill... They all have a place. I started with a propane grill. Then I really got into live fire and charcoal. That's my preference, but I also have a few electric options (an electric smoker and a Traeger). Cooking outside is just so much more satisfying! Catch you on the next one, Captain Ron.

[@scottboyer8990]

Love those gloves…….where do you get them?

[@FOGOcharcoal]

Thanks, I love these things. I order them from Kick Ash Basket. Tell them the Captain sent ya!

[@jamesv8838]

Ok, Canadians in Ontario can’t get FOGO or the blazaball. I am so disappointed. Any help you can offer?

[@FOGOcharcoal]

Possibly try Dickson BBQ Center. They may be able to help

[@jamesv8838]

@@FOGOcharcoal called them they said they have been out of stock for a year.

[@CarlFiessinger]

Captain Ron talks about small piece's of left over charcoal being a problem because they restrict air flow. The dust, fines and small pieces that make up 1/3 of a bag of FOGO also causes the same problem. I will not use FOGO again because of the poor quality

[@FOGOcharcoal]

Hi Carl, I am really sorry to hear that. Was that a one time thing? It can happen from shipping or another multitude of reasons. If you do not mind, please reach out to me at [e-mail]. This is not an issue that we generally have and try to avoid that as much as is humanly possible.

[@mikem1436]

That yellow greasy stuff oozing out of the Egg is just a way the Egg is telling you it needs to be used more.

[@FOGOcharcoal]

LOL! Honestly, I am not sure how I could use it more than it already gets used!

[@timothylew9775]

how about a video on how to use the wok on a big green egg?

[@timothylew9775]

found the video from 3 years ago on fried rice.

[@FOGOcharcoal]

I do think that it is time to do a new one.

[@timothylew9775]

@@FOGOcharcoal if you do an update, may I suggest a video on how to season the wok? I believe that it's made of carbon steel and needs to be seasoned. Thanks, I've enjoyed your videos.

[@johntomlinsonsr8590]

That’s what she said! 😜

[@FOGOcharcoal]

Hey ooooooooooo. Bah dum tssss