With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings
, Chili Con Carne
and BLT Soup
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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.