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When to put the food on

When are the coals ready?  Do you wait until they are all gray?
Mama always said, Grilling was like a box of chocolates.  You never know what you're gonna get.


  • U_tardedU_tarded Posts: 1,448
    When they smell good. It's not like briquettes that need to ash over you just need to burn off the VOCs
  • nolaeggheadnolaegghead Posts: 22,331
    You don't care what they look like - you want that white smoke to stop.  Good smoke is barely visible and dark - it'll smell good. 

    If you're cooking at lower temps, like in the 200-350 range, you only need a small area lit.  If you start a big roaring fire where everything is lit, then choke the air down to run low, you'll have some nasty smoke and your fire can go out.  It doesn't take much heat energy to keep the egg at a low temp - it's very efficient.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • lousubcaplousubcap Posts: 12,839
    Nola nailed it-it's all about the smoke-smoke smells good then the BGE is good to go.  And remember the air-flow drives the quantity of burning lump so if looking for lower temps then not too much fuel is burning at any one time.  That's how you get the extremely long duration low& slow cooks without any stop for refueling. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
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