We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Lighting: all the coals or just the center?
Quick question on lighting:
Do I light all the lump charcoal or just the center?
I find the food too smokey. Here's my lighting procedure.
1) Open the bottom vent wide open. Remove black top.
2) Light the center with a MAPP torch for 20 seconds.
3) Wait for 10 minutes until the coals start lighting up.
4) Close the egg and wait until the target temperature is hit.
5) Close the bottom vent down to a 1/4 inch and the top about a 1/4 crescent to stabilize temperature.
6) Wait 30 minutes or so for the white smoke to disappear.
When I open the egg to put the food on, there's a lot of fresh unburnt lump on the periphery. When I place the food on and close the egg to cook, the smoke returns... The smoke smells the same as lighting fresh lump.
Any ideas? Can someone give me a step-by-step tutorial on how to light this and minimize the smokiness of the food? Wife is hating this over my Genesis S330 propane :(