Help. Losing my love for the Egg

how to find your Egg Mojo?
Ribs

get a weedburner to light with, makes the heat more even than most other methods and its faster to come up to temp

Sounds like you're going after searing cooks. I love seared steak, but that is such a limited view of what an Egg can do. It also is not the easiest cook in the world, even though it seems like it should be.

Nothing succeeds like success, so I would try some fundamentals that are easy. If you're a chicken fan at all, try spatchcocking a chicken. I only recently found the method, I've been cooking chicken on the Egg for 9 years and having tried just about everything, I doubt I will ever use any other method again. Simple, simple cook with great results. Check out Naked Whiz's site for details.

I've also recently started using a Dutch oven in conjunction with the Egg. The combination is a fun alternative to traditional grilling and barbecuing methods.

As I think someone else mentioned, one of the best ways to get your Egg mojo working is to read this forum frequently. There are some great cooks hanging around here and a lot to be learned from them.

First and foremost, clean your Egg. Lift out your inside components to see if there is a build up of ash.

Okeejohn
Okeechobee, Fl

One of the things I learned early on about cooking on the Egg is that I had to rearrange my cooking routine after work in order to have dinner done at a respectable hour. Instead of preparing all the food for cooking, then lighting the Egg like I did with the old gasser, I switched to lighting the Egg first and then started preparing food for cooking like thawing, chopping and seasoning, etc. By the time I'm done prepping for our meal, the Egg is ready to go. Old habits are hard to break, but if you try this method, I bet you'll be back in the game in no time.

Mark

At the risk of irritating Celtic Wolf, I'm going to talk about fire building for a moment. :laugh:

Following advice I got here from Nature Boy (he is one of the Dizzy Pig boys), I have started building a small fire in the bottom of the fire box, using about half a gallon of lump. When that gets rolling good, add the amount of lump you'll need for the cook you're doing. I'm getting more even fires with the hot spots less concentrated. If I was in a real hurry, I'd use a torch to get the starter fire going.

I like a little bit of wood in my direct cooks, too, but they can be a flaming problem. If you put the wood in on top of the starter fire, then put the rest of the lump on top, it diffuses any flame ups the wood has.

You say it flames at high heat, probably when you are searing a steak at 650.
My advise is get one of those Spiders and a grate to fit it. That way the grate and the steaks will be right down near the hot lump and you won't have to have the Egg at such a high temp to get a good sear.

I must reinerate the importance of a clean egg. I do a good clean every 5 cooks or so depending on what I am cooking. Definetly before a long low and slo.

I find the best way is to actually vacum out the egg. Remove the fire ring and fire box and vacum it out. Inspect the vents in the fire box. Air circulation is very important in the egg.

The other thing is the lump itself. I had the same problem at one time and looking back, now I know that I was careless in protecting my fuel. Keep the top of your charcoal bag rolled down and in a dry place if possible. Same with your egg. Keep the lid on it and the vents closed. A damp egg can quickly be fixed with a hot fire but a hot fire is difficult to create with damp charcoal. (Charcoal = Lump)

Also, find a charcoal that you like and that is readily available and stick with it. Every charcoal is different. Get used to a favorite brand. I pretty much stick with BGE brand. It is very consistant and depedable. About $1.00 per lb v. discount lump at .60 cents per pound. Not worth it to me!

Weed burners/torches are fun and if you have the time go for it. However, they require your time that you could better use for food prep. I use a single starte cube, light it, leave the lid open for 10 min, close the lid and leave the vents open, and in 30 min I can attain 550*.

You have hit a wall and you have to break through it. Stick with it and follow consistant fundemental steps and you will prevail. At that point you will develop a routine pattern and all will be consistent and routine.

You can do it!

Otherwise, contact the rescue line and we will talk you down.

i think the only way to get a more even lit lump is with a chimney starter, but where is the fun in that, and the weedburner can clean the grid along with lighting the lump to save even more time

take the above advice about cleaning out the egg... that is your most likely problem re: getting up to temp.
flame ups suggest you are dripping fat into the lump and it is flaming when you reuse.. burn off the fat before sutting down the egg. also do a clean burn 600° for an hour or so.
lastly you can cook anything on the.. what do you like to eat..cake pie ribs chicken let us know your favorite food and we will hook you up.. paella is a challenge but very rewarding.. we all have pics tell us what you like
bill

make sure to wear sunglasses and a hat
http://www.harborfreight.com/cpi/ctaf/displayitem.taf?Itemnumber=91033

I have switched to keeping my lump in thick plastic commercial garbage cans with tight fitting flat lids in the garage (the flat lids make them perfect for stacking). My old way of keeping the open bags rolled and closed and stored in the garage seemed to pull moisture from the environment and made it a bit more difficult to get up to high temp. I live in Washington State so moisture is a factor most of the year. This method of storage has made a HUGE difference. I hope this helped!!

I'll second this on BGE lump...I used something else once and it took forever to come up to temp....

Haven't tried some of the other common ones mentioned on this site...just because BGE for me is easiest to get and usually keeps me satisfied.

Forgot to add....
There are times it takes me more or less time to get the Egg up to temp. I feel there are MANY variables:
Damp Egg, damp lump, relative humidity…Just to name three that drive me crazy!

lots of good info here, don't be overwhelmed!

I bet you used a gasser before - I did and it was an awkward transition.

You might have slow burning lump, Some brands of lump take a long time to reach their potential heat which is frustrating when you are trying to hit a target temp. Cowboy is cheap, clean burning, hot and easy.

As previously mentioned, do clean out your Egg. Ash can clog airways.

Also as previously mentioned, change your P.O.A. I always light it up first, leave the lower vent wide open and the dome open until the starters burn up completely. After which, close the dome and watch the temp rise.

Expect it to be about 20-30 minutes from the time you light it until you put your food on.

I'd say cook some easy cooks first. Spatchcock or beercan chicken, roast beef or steaks cooked at 400 rather than seared, salmon (400 for 15 minutes-skin side down) . don't bother with smoke yet unless that's something you're already comfortable with.
E-mail me if you want some easy cook ideas.

Best way to get back on this horse is to keep things straightforward, simple and adjust your expectations for time.