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New Egg in California

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edited November -1 in EggHead Forum
After about a year of reading this forum, I finally got my large egg and need some advice. I got some BGE fire starters with my egg and was planning to use them to start the fire. Can you please give me some tips on building a fire (how much lump, where to put the fire starters, ect.) and temperature control. I was going to start off with some baby back ribs with the 3-1-1 method, so I guess I need to stabilize the temperature to about 250-275.[p]Thanks in advance for your advice.[p]Gary
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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
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    I'm a newb, but I will take a shot at helping you as I use the fire starter as well. I place three in a triangle about 8 inches apart and fire them up. Let them sit about 30 minutes or so and you will have a roaring fire.[p]As for the lump, I just fill mine up to the top of the firebox and use what I use and snuff out what is left for the next cook. Very easy really.[p]Ribs, you are dead on there imo...but I'm not an expert on that...yet. LOL[p]Good Luck!
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  • Woody54
    Woody54 Posts: 148
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    CA-Egg,[p]the best fire building advice is on[p]www.nakedwhiz.com
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  • Why1504
    Why1504 Posts: 277
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    CA-Egg,[p]I would suggest you mix a hanful of Pecan, oak, OR hickory (in that order, you can also mix) chips in the lump and then place a handful on top of the lump once the fire is started. This handful should go on 30-60 minutes after you start the fire and the egg is stablized. Then the platesetter, grid, ribs. I assume you have a platesetter to provide indirect cooking, if not post back for direct method.
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  • gdenby
    gdenby Posts: 6,239
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    CA-Egg,[p]The 3-1-1 method is pretty much "lo and slo." When I do that route, I only start the fire in one place, so it doesn't get too hot too fast. At the most, I'd break a starter in half, and place them a few inches apart near the center of your lump. [p]Use a full fire box of lump. Better too much than too little.[p]Start shutting down the vents when the temperature reaches 200 on the dome thermometer. You will reach a 225 - 250 dome temp with the bottom open about 1/8 - 1/4 inch, and the daisy wheel shut at least half down to as little as a crack.[p]gdenby

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