There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day
is on September 16th and Cheeseburger Day
is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Fire Starting and Burn Uniformity - Pointers Please
BTW - the answers from this forum have been invaluable, thanks for the education.
Learning as I go - trying to start a good fire quickly, but it's taking me 25-30 minutes to get up to 400* after a number of tries. Looking for comments on 2 issues:
1. STARTING A FIRE
Took me 3 tries to start a fire in my large (with 30mph winds as a storm rolled in I could understand, but next attempt took just as many). I am using some fire cubes the BGE dealer gave me, and end up placing 3 in a triangle pattern. That didn't work, added more, lit again. Maybe I'm not patient enough. At first it looked like it was starting, but the temp only got to 160* after 10 minutes with very little smoke. Wondering best way to start this type of cook? I have added new lump each time, wrap the cubes in newspaper to light, and place the cubes about "cube depth" in the lump so that the top only is exposed. I need specifics (dumb newbie I am) --Wife and kids get impatient with me and the wife read the literature that said I should be up to temp in 15 minutes. HELP! (I'm not even out there with adult beverages as an escape)[p]2. UNIFORMITY OF BURN - last night did some chicken breasts @350*-400* and watched through the top (and when I flipped / marinated) that the hot spot of the fire was off to the back and "moved" forward as time went on. Should I be concerned about getting the fire stared in the middle? Does it matter less for indirect (I assume yes, but want to hear from the experts)? Does how I start the fire make this happen? I was concerned about flare ups on some of the meat and not others, making half of them burned and the others done right.