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Start with dome up or down?
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acegg77
Posts: 120
I've always wanted to know this. I use the little square fire-starter waxy things that BGE sells. Do you folks start with the dome up or the dome down after lighting the square? (Note: I have bottom vent totally open and nothing on the top of the dome.)
What say you gurus of the flame? :-)
What say you gurus of the flame? :-)
Comments
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I leave the dome open for about 10 minutes then close and start trying to dial it in. Bottom vent is open half to full. If steaks or high temp wide open on the bottom.In the middle of Georgia! Geaux Tigers!!!!!
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top open and bottom vent open until the coals are lit good, then how long you leave it open is dependent upon how hot you want your fire.
Shucker
Eastern North Carolina
Go Pirates!http://facebook.com/oldcolonysmokehouse
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L & MM BGE/Blackstone 36" Griddle/Pit Barrel Cooker/QDS/Shirley Fab 50" Patio/BQ Grills Hog Cooker/Stump's Classic/Weber 22" OTG
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When using starter blocks I leave dome open. I don't like the smell and leave it open till it is mostly gone.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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+1^^^^^^. Once the starter is gone and most of the nasty smoke had cleared I will close the dome.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I always open the bottom vent fully, take off the top cap, but close the dome. By the time the fire is going well, I don't notice any smell from the fire starters. Then around 12-15 minutes after lighting, I start checking for dome temp, and start closing the vents when it gets where I want it.
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OK, thanks everyone. Looks like leaving dome-up for several minutes after lighting is a good idea so I'll start doing that. Thanks to everyone for the help. I'm getting ready to light it up now... a couple of 1.5 inch small steak filet like this:
http://www.smartkitchen.com/assets/images/resources/large/1314302081fillet-steaks.jpg
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