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How long do you let your egg warm up before putting food on?
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Downr@nge
Posts: 83
How long do you all let your egg go before putting food on? I typically let mine go till there has been a steady stream of thin blue smoke for at least 15 min. That's usually about 30--45 min, sometimes more.
XL Big Green Egg
Comments
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When I have the temperature stabilized and thin blue smoke.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Stay the course. You're doin' just fine.
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
Since switching over to Rockwood I get good smoke out of the gate. On weekdays I light the lump on my way in from the garage, and in at the most 8 to 10 minutes I am cooking.
Louisville, GA - 2 Large BGE's -
What @JohnKitchens says is true (I've never used RW, he wouldn't lie) - different lumps do perform differently.
The standard that you currently follow is the goal, no matter the brand of lump. I suggest that you remember that throughout the [usually] inevitable lump debates.
Stay calm
and grill on.
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
There is no "may be true" about it.Sardonicus said:What @JohnKitchens says may be true - different lump perform differently.
Louisville, GA - 2 Large BGE's -
johnkitchens said:
There is no "may be true" about it.Sardonicus said:What @JohnKitchens says may be true - different lump perform differently.
No offense was intended. Please see edit.
Sheesh! "Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
im not concerned about the color, its all about the smell
fukahwee maineyou can lead a fish to water but you can not make him drink it -
When it is at whatever temperature I want to cook at. Partially determined by what method I use to light it...
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See others mentioned TBS...the TBS that we get from ours is more like DNITBS....Damn near invisible thin blue smoke...
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That is the correct answer!SmokingPiney said:When I have the temperature stabilized and thin blue smoke.
Two points for @SmokingPineyNew Albany, Ohio -
I wait for good smelling smoke. new lump - 30 minutes for high heat (350) and higher cooks and about an hour for low heat (225-275).
If reusing lump sometimes its faster. When the lump is damp - sometimes longer to get the heat up and going good.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
What's a another good brand of lump other than BGE brand?XL Big Green Egg
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Depending on what I'm cooking but usually when putting my hands on the dome and it's very warm, I know it's preheated. By then the nasty smoke is gone too.
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Always to desired temp.
I would much rather be able to say I was glad I did than wished I had........
XL owner and purveyor of pallette perfection...
Homosassa....Mecca of Florida
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@Downr@nge BGE brand is Royal Oak in different packaging. I really like KJ red bag or Rockwood.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god.
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