Best way to start the egg?

Rockosteel · January 27

Being new to the egg world I'm curious as to what is the best way to start up the egg. Is it best to start it with the top open or closed? It would seem top open with the bottom vent wide open would allow maximum air but the guy who sold it to me said top town with the top chimney open.

?

duck_hunter · January 27

I just leave it going :D

Top down is how I've done, seems to work just fine

MrCookingNurse · January 27

Top open

MrCookingNurse · January 27

duck_hunter said:
I just leave it going :D

Top OPEN is how I've done, seems to work just fine

Is this what you ment?

Badong · January 27

You'll probably find eggers about 50/50 on this issue. When using an electric starter I leave the lid open until the coals catch and then I close it. With a conventional, flame starter I shut the lid after lighting it. I find it easier to monitor and stabilize the egg temps with the lid closed and I overshoot less often this way.

Airstreaming · January 27

We start ours with the starter bricks, egg open for about 5 minutes (until charcoal seems to be glowing) then we close it up with the cover off the top. When i want a quicker start like cooking a pizza on a cold Colorado night i use a air dryer to fuel the coals with forced air at the bottom vent

lousubcap · January 27

There are about as many ways to start the BGE as there are opinions about lump charcoal. I'm in the dome open for about 10 mins (if going low&slow), longer if looking for the high temp cooks. FWIW-

duck_hunter · January 27

MrCookingNurse said:
Top DOWN

I see I am not the only one!

wilsonhp · January 27

I had been doing the oil soaked rolled up paper towel, with the lid closed routine, and that was working well, albeit kind of slow.

Last cook I tried the propane torch to a spot of coals technique, and I think I like it better. Get a spot glowing, and close the lid and allow it to spread and stabilize. I made a little well in the coals and put a large piece of coal over the well for the heat to rise to. Light the bottom of the well with the torch.

Skiddymarker · January 27

lousubcap said:

There are about as many ways to start the BGE as there are opinions about lump charcoal. I'm in the dome open for about 10 mins (if going low&slow), longer if looking for the high temp cooks. FWIW-

Exactly - this is not a one size fits all. I've tried lighting at the front, side, rear, on top, in the middle, near the grate - just about everywhere. Find what works for you.

Using an electric starter, I light the top, a little to the front. After 8 minutes, remove the starter and open her up, top and bottom, within minutes, the "egg chimney starter" has done its thing. I set the vents for the expected cook, drop in the appropriate setter/grids, pans and whatever is needed and let it go.

BillPinNC · January 28

I use a MAP torch, light one spot in the center of the lump. Bottom vent is wide open, lid is closed and nothing on top....I think it creates a draft this way and lights quicker than when I leave the lid open. When it reaches temp I close down bottom vent and and stabilize with the adjustable cap but most of my temp controlis done with the bottom vent.

henapple · January 28

I use heat. I've tried ice cubes, a carrot and a crescent wrench. Nothing works like heat.

Sorry. I use a Wagner heat gun. Start in 2-3 places, let it go for a few, close the dome and at 200 start dialing.

Rebellab · January 28

91% rubbing alcohol for me. I do four different locations for low and slow, and make an X for high temp cooks. Gets a little hairy in the heat of the summer, but this time of year no worrys.

td66snrf · January 28

Mapp gas lid closed

jimreed777 · January 28

BillPinNC said:

I use a MAP torch, light one spot in the center of the lump. Bottom vent is wide open, lid is closed and nothing on top....I think it creates a draft this way and lights quicker than when I leave the lid open. When it reaches temp I close down bottom vent and and stabilize with the adjustable cap but most of my temp controlis done with the bottom vent.

100% what I do as well. I tried every other combination of electric, starter cubes, starter chimney (worst) and have gone with exactly what is explained above. I light less area for L&S then for a pizza or spatchcock chicken....

rolltideegghead · January 28

Top up electric starter.

Mickey · January 28

Top down.

yzzi · January 28

Top down, better draft that way. Used to use a chimney starter to get coals going but. Since upgraded to the looftligher and I love it.

gerhardk · January 28

If you are using fire starters it is best to keep the lid open till they have burned up, five or so minutes should do it. If they aren't consumed by the time you control the airflow they produce nasty smoke. Gerhard

Kempy · January 28

Rebellab said:
91% rubbing alcohol for me. I do four different locations for low and slow, and make an X for high temp cooks. Gets a little hairy in the heat of the summer, but this time of year no worrys.

Me too. I believe I picked up this method from you.

GGGNAT · January 28

Light middle with LL and top down until I hit my desired temp.

fishlessman · January 28

the trick is to get some lump started, with a weedburner i light it and drop the dome, enough heat in there and it starts to draw air in thru the lower vent. with the napkin trick i leave it open a little longer to get the lump started then drop the dome. you need some heat in there to get it to draw air like a chimney.

the napkin trick made easy

https://eggheadforum.com/discussion/1143722/napkin-and-oil-trick-was-messy

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