Went out to light the large Egg for tonight's Flat Iron Steak and the lid was frozen solid. Wouldn't even budge. I lit 3 oil soaked paper towels and stuck them in the bottom door. Waited about 15 minutes, and came out to a fully lit Egg, already at 475 degrees and no bad smoke. Wasn't sure I had enough lump, but figured it was a quick cook, so I prepped the steak, sprinkled on some Texas Roadhouse Rib Rub and threw it on. 5 - 6 minutes a side and it was at 225 and ready to rest. Only 40 minutes after finding a frozen stuck Egg, we were ready to eat. I never lit from the bottom through the vent before, but it worked amazing.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA