Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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!

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

when should food go on grill?

how long is it after the fire is started should food go on the grill? I know that's a factor depending question but generally how long? 10mins, 30mins, 60mins? Round about? Is the time different for certain foods?

North Alabama - Roll Tide

LBGE 2013



  • lousubcaplousubcap Posts: 6,411

    +1 with @boatbum-and to add to the "stable" temp-for overnight low&slows I generally wait until I have had no vent movements for around an hour before loading up the food.  I run w/o a controller thus the time frame. 

    If you are in a hurry for a hot&fast cook-just light in several places and get a lot of lump burning-drives off the VOC's quicker leading to good smelling smoke and away you go.

  • ChokeOnSmokeChokeOnSmoke Posts: 1,758
    What @boatbun & @lousubcap said.  I always smell the smoke, that's the best indicator for me.  Color of smoke is good too (if it looks like the exhaust of a jet engine, it's usually good to go.)  I don't wait as long as most based on posts I've seen.  After my 8 minutes with the electric starter, I close the lid and wait about another 8 minutes.  Then I "assemble the egg" and smell.  Never seems to take more than 16-20 TOTAL minutes starting when the electric starter is plugged in.
    Packerland, Wisconsin

  • HotchHotch Posts: 1,349

    It sometimes is a one and sometimes a two.

    Adult beverages that is.

    Egg'n is a journey that is best understood and consumed at slow speed.........

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans

  • Not only allow VOC's to off gas, but also if a high temp cook, get up to temp before putting meat on. For low and slow, once the smoke cleans up and temp is at about 250 with plate setter, put food on and carefully watch the temp until stable if in a hurry. I always seem to forget to start the fire quite as soon as I should.
    Cookin' on the coast
    Shellman Bluff, GA
    Medium BGE

  • EggdamEggdam Posts: 217
    In my opinion it seems to be depend on the brand of charcoal and the temperature you are cooking at.  Also it depends if you have a full load of fresh lump of just a little fresh lump added.  As more of an extreme I find a full load of fresh lump at 350  takes about 30 mins for my personal tastes.  At 250 a full load would take 40-45.  The less fresh lump you add the shorter the time.  If you are using only left over lump you can be good to go in 5-10 mins as soon as the smoke clears and you up your up to temp.  I have found Royal Oak and Maple Leaf burn cleaner quicker then some other brands.  Hope this helps
Sign In or Register to comment.