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My wife is not big on the smokey flavor that comes along with cooking on the egg. I use BGE charcoal and have tried two other charcoals and the flavor comes out very strong.
I start my Large Egg as follows: Clean out the ash from previous cook, add coal, put in one or two starters (one in front and one in back), lite starters with lid and vent wide open, wait ten minutes, after ten minutes shut lid and wait for desired cooking temp and adjust accordingly.
Can anyone recommend a brand of charcoal or a method or step I am not doing or doing incorrectly.