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Need desperate help lighting the egg

eggheadmd
eggheadmd Posts: 11
edited June 2014 in EggHead Forum
Lighting the egg has always been a puzzle to me.  

The way I do it, I open up the vents all the way, spray isopropyl alcohol 91% over the lump, and then light it. I get a good fire going with the alcohol burning off, but after about 10 minutes, the flames die out and it looks like the fire is smoldering.  If I wait another 15 minutes, I'll get a red hot patch... seems very uneven.  Is the *entire* lump supposed to be red and slightly covered with ash?  

Also, on VOC's... I know you're supposed to wait until the white smoke disappears, but it seems that I get a new 'round' of VOCs throughout my cook since the fire spreads to 'new' areas of lump.

I'm thoroughly confused?!  Thanks!

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Comments

  • Wolfpack
    Wolfpack Posts: 3,551
    I use a mapp torch- light in one place for a low and slow and 2-3 for grilling. Not necessary to have all the lump burn. Once the smoke turns clear and smells good you are ready
    Greensboro, NC
  • Ktim
    Ktim Posts: 364
    That looks like a very hard way to light an Egg.Paper towel and vegetable oil seems a lot easier and cheaper and convenient.
  • +1 for the vegetable oil and paper towel method. Cut a bunch of paper towels 4"x4" and put them in a coffee can. Pour 1/2 cup of vegetable over the paper towels.
    Conway, S.C.
  • SmokyBear
    SmokyBear Posts: 389
    I use an electric lighter from Grill Dome that's a higher wattage and heavier duty than most..

    http://www.amazon.com/Grill-Dome-Rapid-Lite-600-Watt-Electric/dp/B004JF60SI/ref=sr_1_2?ie=UTF8&qid=1403981289&sr=8-2&keywords=electric+charcoal+lighter

    Lights the egg fairly quick (10 min to temp) and consistently.

    I've considered MAPP torch and similar (Looflighter) and know people swear by those methods as well, but don't like the heavy sparks that come with it.


    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
  • Ktim
    Ktim Posts: 364
    The way I do it is roll three paper towels into balls put them on a small plate and drizzle a little oil on each,until they are wet not soaked, place them at 12, 4, and 8 o`clock on top of the lump and light each one with a stick match. With bottom vent open all the way and lid open wait till flames die down then close the dome and put on the daisy wheel. then adjust vents to desired temp.Usually takes 30 mins. for temp to settle in.
                                      Good luck!
  • Carolina Q
    Carolina Q Posts: 14,831
    I tried alcohol a few times. Didn't much care for it. Seemed inconsistent as I recall. Now I use a Mapp torch and light in four places regardless of the cook type. All the coals don't hae to be coated with ash, that's for briquettes in a Weber. VOCs burn off with exposure to heat - doesn't have to be fire.

    As for "uneven", this is what I was left with after an 18 hour low and slow cook a while back. The center pic shows that some of the lump appears untouched even after that much time.
    image
    If you are looking for an inexpensive way to light, try paper towels and cooking oil (even recycled from a deep fry). 

    As for sparks from the mapp, try aiming the flame at a different piece of lump. They don'l all spark.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • eggheadmd
    eggheadmd Posts: 11
    Thanks so much for the pictures.   That really helps.

    I guess I thought the lump had to be all red and hot ... like the Weber briquettes.  

    I guess I'll just wait a little longer.  Paper towel and vegetable oil will be so much better (and cheaper!).
  • I use 91% alcohol but in a chimney with a couple of pages from the newspaper. I pour the 91% from the top and wait about 15 to 20 seconds before hitting it with a lighter. The chimney is sitting on the lump in the BGE.  I then wait for the top lump in the chimney to turn white, that' s around 10 minutes and pour the hot coals on the other lump, I use the ash tool to turn the chimney upside down.
    Billy
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

  • khristyjeff
    khristyjeff Posts: 163
    I use rolled up paper towel land 91% rubbing alcohol. Don't really know price compared to oil but seemed pretty cheap at Walmart.
  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    If you're cooking indirect it doesn't really matter where the lump is red. For indirect cooking in the 250* range I usually just light in the center of the lump. Depending on what I might be cooking (direct), I will usually light the lump in two places, 12 and 6. Once the lump catches you can always stir it up a bit if you want more red.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • stemc33
    stemc33 Posts: 3,567
    edited June 2014
    @eggheadmd‌ your gonna find many different opinions on here from using BGE starters to weed burners. I use a chimney starter with two pages of newspaper. Would like a MAPP torch someday, but the chimney works for now. As far as lighting goes, you'll just have to find what works best for you. Search the forum for lighting ideas. Lots of pros and cons posted to help you decide.

    As far as the VOC's, I agree with @Carolina Q‌ . I just have a few questions for you though. How long are you letting them initially burn off? Is it the taste your having problems with or are you just noticing more smoke as you cook? What kind of lump are you using? I used one brand that no matter what I did, I had that rancid taste. Changed lump and VOC's burned off quicker and the rancid taste disappeared. Just asking so everybody on the forum has more info to help you out.



    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • GaBGE
    GaBGE Posts: 556
    I have only used the BGE lighting cubes. I beak one in half, I then make a pocket in the lump in 2 places and light each. Leave lid open for about 10-15 minutes then close lid leaving top and bottom vents wide open. Works good for me.
  • onedbguru
    onedbguru Posts: 1,647
    I use the chimney but never alcohol - unless it is in a glass...

    open vents, full chimney + 1 piece of news print - light dump out in about 5-6 min. dump in the firebox, fill with additional and mix it up.  close the lid and go finish prepping.  It is hot enough when I come back out (5-10 min later...). 

    For long,slow cooks I only use 1/2 chimney, dump in the middle and then fill the firebox etc.. except for this, I do not mix it all up.... set the vents and stabilize for 15-30 min .. 


  • Tjcoley
    Tjcoley Posts: 3,551
    Paper towels and oil for me. Pre mixed in a Tupperware container instead of a coffee can. Works like a charm. If I want to get it hot fast I light from the bottom instead of the top.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • eggheadmd
    eggheadmd Posts: 11
    stemc33 said:
    As far as the VOC's, I agree with @Carolina Q‌ . I just have a few questions for you though. How long are you letting them initially burn off? Is it the taste your having problems with or are you just noticing more smoke as you cook? What kind of lump are you using? I used 
    I'm using Wicked Good Charcoal, Warrior Blend.  I let it burn for about 30 minutes...  The taste is the issue.  It's got that bitter creosote taste.

    I think I'll try letting it burn a little longer.  

    Thank to everyone for your suggestions!  Also, good to know I don't have to get the entire lump burning on an indirect.  That's what I've been trying to do lately!
  • grEGGorys
    grEGGorys Posts: 168
    I used to use BGE starter cubes but they didn't always work. I would go out to check the grill 15 minutes later and no fire. I went to Harbor a Freight and bought a propane torch. It works great although it does spark some. No more problems lighting the grill.
    Gulf Coast FL
  • Tjcoley
    Tjcoley Posts: 3,551
    Two or three squirts of Kingsford Lighter Fluid makes for a quick start fire.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • lousubcap
    lousubcap Posts: 32,167
    @Tjcoley-You da man:)  And for the record, I am not endorsing his method but I'm sure it will work.  Down-stream issues may be the subject of another post.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • stemc33
    stemc33 Posts: 3,567
    edited June 2014
    You said that you light the entire lump pile with alcohol and then it starts smoldering. @nolaegghead‌ posted on somebody's else's thread(can't find it now) that a small hot fire is better than a big smoldering fire. Try the hot small fire vs big smoldering fire. I think your rancid taste is coming from the big smoldering fire. I think most on here that use wicked good lump are happy with it and @nakedwhiz‌ has a good review of wicked good lump. I've never used it so I can't give you a personal review. More people will chime in to give you advice, but something is wrong if your getting the rancid taste.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • DaveRichardson
    DaveRichardson Posts: 2,324
    I've used just about all... Starter Cubes, Propane Torches, MAPP, Oiled Papertowels, and lastly an Electric Element. I've gotta say that I liked the element best.

    LBGE #19 from North GA Eggfest, 2014

    Stockbridge, GA - just south of Atlanta where we are covered up in Zombies!  #TheWalkingDead films practically next door!

  • bboulier
    bboulier Posts: 558
    edited June 2014
    I like the Rutland fire starter squares. Much cheaper than BGE starters.   I cut them into halves and use 3 of the halves lighted and nestled in the charcoal.  I leave the lid up and the draft door wide open for 10 minutes. Then close the top and tamp down the draft door to 1/4 to 3/4 inches (depending on the ultimate desired temperature) and wait until there is no more smoke.  That's usually another 10 minutes or so but could be as long as 20 minutes.  The time depends on the desired temperature and VOC's.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
  • Tjcoley
    Tjcoley Posts: 3,551
    lousubcap said:
    @Tjcoley-You da man:)  And for the record, I am not endorsing his method but I'm sure it will work.  Down-stream issues may be the subject of another post.

    Just finished my first cook with OO lump. Nothing fancy, just burgers and corn on the cob. Lit with oil soaked paper towel. Seemed like good lump,, lit quick and ready pretty fast. No bad smoke. Looking forward to additional cooks. For the record, never use lighter fluid, and I also stay away from starter cubes. If you don't let them burn completely, you can get some bad flavor from the smoldering.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Mickey
    Mickey Posts: 19,669
    edited June 2014
    Nuff said: image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • tksmoke
    tksmoke Posts: 776
    @Mickey - I'm with you!!  Real men (and women) use a weed torch.  Never any lighting issues.  One and done!
    Santa Paula, CA
  • Philly35
    Philly35 Posts: 858
    Towel and oil here.
    NW IOWA
  • boochsr71
    boochsr71 Posts: 267
    Mapp torch I just hit it in 3 spots and it works nice

    Booch- from Medina, Ohio

  • FATC1TY
    FATC1TY Posts: 888
    Looftlighter here.. Takes under 3 minutes of standing there to have it lit enough to set it and forget it and get everything else ready to go.

    Even the square paraffin cubes work well enough.

    As an aside, that video you linked is terrible. That guy could be hired as a torture specialist to read books to people.
    -FATC1TY
    Grillin' and Brewing in Atlanta
    LBGE
    MiniMax
  • jhl192
    jhl192 Posts: 1,006
    Is it possible you are storing your lump somewhere humid or moist.  It almost sounds as though your lump may have enough moisture content to continue the smoldering and hinder a good hot burn.  
    XL BGE; Medium BGE; L BGE 
  • eggheadmd
    eggheadmd Posts: 11
    jhl192 said:
    Is it possible you are storing your lump somewhere humid or moist.  It almost sounds as though your lump may have enough moisture content to continue the smoldering and hinder a good hot burn.  
    That could be it!  

    I leave my lump in a Rubbermaid garbage can outside... maybe it's all that winter moisture in the lump. ;(
  • xiphoid007
    xiphoid007 Posts: 536
    Looftlighter is the way I roll. I light 5 spots, NSEW and center. I can have the egg 600deg in 15 min. Well worth the money, and its handy for getting a well established lower temp fire to nuclear with little effort.
    Pittsburgh, PA - 1 LBGE