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!

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Charcoal set up for fire

Several people have asked me how I set up my fire using my Stoker. I start off putting large pieces on the bottom to allow air to come through the holes then I filled to the top using smaller pieces and layers of chips and Allmond wood pieces I put cooking oil on a paper towel, turn on the Stoker then I lite the towel, when some of the wood catches I put on the platesetter and close the lid I only use mesquite lump charcoal
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Comments

  • John, glad to see your post....don't make yourself such a stranger to the forum
    Eggin in SW "Keep it Weird" TX
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  • I've been doing a lot of barbecuing but I really don't have much to add to the forum. I only use my Egg for my long slow cooks and I do it the same way every time
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  • I think those pics prove just how much you have to add to the forum so us noobs can learn from you.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • dweebs0r....if you check out my web page listed below, you can see several pictures of my BBQ My big difference from others on the Forum is, I only use Mesquite for charcoal and chips and wood pieces for more smoke....lots of chips and chunks ........doing it this way has been the only way on the Egg that I can get close to the real BBQ flavor that I and my friends really enjoy.......tonight I will be putting on 2, 9lb pork butts, tomorrow morning I will add to the Egg, 12 Louisiana Hot Links, made by my pork butcher, and then throw Chicken Halves on my barrel cooker.....lunch at the office 12 noon
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  • thailandjohnthailandjohn Posts: 952
    edited September 2013
    A note........You can only use large pieces of wood if you have a temperature controller. Without controlling the incoming air the pieces would ignite and burn rapidly.......I use the Stoker and I love it......would not do long slow cooks without my Stoker
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