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EGG Table Forum
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Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers:
Stuffed Portobello Mushroom
, and also eating lots of these
Ice Cream Sandwiches
in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country -
see a list here
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.
When they smell good. It's not like briquettes that need to ash over you just need to burn off the VOCs
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, two turntables and a microphone, my friend.
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.
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