We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Direct Grilling Setup Issue
I've spent a lot of time searching previous posts here trying to find an answer to this specific question. I haven't found an answer to my particular setup issue. I have no problems with indirect cooking at any temperature on my large Egg. I have no problem with high heat direct grilling. My problem is direct grilling at medium temperatures of say 350 to 500°. The specific problem I am having is getting enough coals lit to cover most of the grill area. I am using Wicked Good Weekend Warrior lump for all my cooks. The bags often have lots of large (fist sized or double fist sized) and medium (lemon sized) chunks. There in lies part of the problem. I will distribute four paraffin starters among the coals and light them. It doesn't take a whole lot of time to get the temperature up to 400 degrees. When the Egg gets up to 400 degrees I find small areas of lit coals around each of the paraffin starter locations. They usually consist of a couple medium to large size pieces of lump that are lit. The problem is the lit pieces are often so big you can't really redistribute them trying to even out the temperatures across the entire grille grate. All I would be doing was moving one or two pieces of lump to another location. There just isn't enough lit coals to spread across the firebox to get even temperatures. So far I haven't done any large direct cooks at that temperature, so I am able to dodge that bullet. I just put my food where the concentrations of lit coals's reside. But sooner or later I'm going to have to do a medium temperature cook for a larger group of people, and I don't know how to do it yet.
So what am I missing? How do I get a 400 degree fire with evenly lit coals across the entire firebox using paraffin starters when I'm dealing with medium to large pieces of lump? I don't see myself as a wall sorter. I pour and go. 600 or 700 degree direct grilling sessions aren't a problem because you naturally need more lit coals just to reach that temperature to begin with. I am having a problem at lower temperatures where the Egg is so efficient you don't need many lit coals to achieve the desired temperature. Thanks in advance for any light that can be shed on this problem.