Questions from a newbie

Unknown

Hello everyone,[p]I'm a newbie to the BGE and wish I spent more time here before experimenting for the last 3 months. Anyway I have a few questions I'm hoping you can help me with.[p]1) Any tips for selecting charcoal? I notice there seems to be a difference between Walmart stuff and the BGE brand.[p]2) What's best for lighting and setting up the fire for slow long cooking?[p]3) Are the instruction videos worth getting?[p]4) Any Eggsperts in San Diego? :-)[p]Thanks in advance for any insight. I'll be adding some recipies soon...
BP[p]

eggor

BP,[p]as for the lump its probably the same as the bge brand just a different lable and the cost is probably a lot lower. [p]As far as how to light the lump, i use propane, but quite a few use map, and some use starter cubes(smokey little buggers) and newspaper works fine.[p]as far as the low and slow, i use the dump it in and light it. get a wiggle rod to unplug the air holes in the bottom grate.[p]never seen the instruction video so no comment[p]so what kind of recipes you working on?[p]Scott

Unknown

BP,
I bet you can find all your answers here, possibly even #4[p]The Clothing-Optional Whiz
[ul][li]FAQ[/ul]

The Naked Whiz

BP,
You might wish to visit the Lump Charcoal Database at the link below. The Wal*Mart Real Flavor brand is the same as BGE, and they are both made by Royal Oak. Wal*marts in some areas of the country carry Royal Oak, and you may also find a brand there named Chef Wagon. Chef Wagon is very different, made from woods from South America. Good, but very snappy-poppy under some circumstances.[p]I ocassionally travel to San Diego to visit my Mom. I went to Patrick Henry High School, fwiw.[p]TNW
[ul][li]The Naked Whiz's Lump Charcoal Database[/ul]

Unknown

The Naked Whiz,[p]Thanks! Your site rocks and will save me much trial and error.[p]BP

Unknown

Hi eggor,[p]Thank you. Right now, I'm mostly trying my existing recipes on the egg. Like my blackened tri tip. I also have a series of stuffed sandwichs I am experimenting with. I start with my 24 hour pizza dough recipe and stuff it with left over beer can chicken and/or brisket, apropriate aromatics and BBQ sauce of course. :-) [p]When I get the kinks worked out, I'll post here.[p]BP

[ul][li]BP's Recipe List[/ul]