Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. 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. Get ready for some fun summer happenings!

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Comments

  • Haws72688Haws72688 Posts: 40
    Should I fill it all the way to the firebox line?
    Grand Rapids, MI
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  • Little StevenLittle Steven Posts: 27,300
    You can fill it right to the top of the fire ring if you want. It doesn't make much difference for an indirect cook. If you are grilling fatty meats or skin on chicken you want as much distance between the coals and the meat as possible. You will hear the term raised direct which means that. On a rib cook I would go at least to the top of the firebox

    Steve 

    Caledon, ON

     

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  • Haws72688Haws72688 Posts: 40
    Alright, thanks! Will do!

    I had just been doing steaks and burgers for the moment (cooking for 1) so it had been working out perfect with it that low.
    Grand Rapids, MI
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  • Little StevenLittle Steven Posts: 27,300
    My point was that you won't burn all the lump you put in for a short cook like you would with a metal grill. You will get many cooks out of a full load of lump.

    Steve 

    Caledon, ON

     

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  • Haws72688Haws72688 Posts: 40
    Oooooooh, Ok I understand.

    Long work day ><
    Grand Rapids, MI
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  • Little StevenLittle Steven Posts: 27,300
    Probably the way I tried to explain it :(

    Steve 

    Caledon, ON

     

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