Direct Grilling Setup Issue

Ragtop99

For hot direct cooks, like steaks, I use 2 chimneys.  With the chimneys filled up, I don't put much other lump in the egg so that I can spread them out into a single layer of hot glowing coals.  Typically I fill one chimney with new lump and the other with existing lump that I scoop out of the egg. 

When using WGWW, I'll hand place the biggest pieces in the chimney first to ensure those get lit over a big area.  Sometimes I'll put the new big WGWW lump in both chimneys and fill 1/2 way.  Then I'll add what I scooped out of the egg on top of that.  That ensures the new lump got a good burn before cooking on it.

SmokinDAWG82

Depending on the temp you want, usually I only put a couple of inches of lump in the chimney and Its going in 5 minutes. If I want a hotter fire I put more lump in the chimney, takes a little longer to get going but is worth the wait.

 I'll say I'm scared of the electric starter so when I got my egg I started using the paraffin starters but I felt I could taste something from them so I went back to my chimney starter. I use it for every cook I do.