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Another silly newbie question

So I have another silly question I'm sure but here it is. When setting up for indirect cooking I get my xl to temp I want and then add my smoking wood and plate setter. My question is how long due i wait prior to adding my meat? Do I wait on the egg to stabilize again? If I should put it on and let it warm up with the egg then how do I add smoking wood?


  • jlsmjlsm Posts: 981
    I add the wood, put the plate setter on and add the meat once the charcoal burns clean, not even waiting for the temp to stabilize. 
    Owner of a large and a beloved mini in Philadelphia
  • msloanmsloan Posts: 366
    it's not a silly question and I'm a newbie myself but here is what I have done that works OK for me;

    i get my fire going and give it time to be burning clean.....i then put the wood chunks in quickly and put the plate setter in.

    i have been able to do that very quickly and then put the meat on as well.......i then stay with the egg for a bit to make sure the temp stabilizes where I want it issues for me so far doing it like that.
    gettin lucky in kentucky!   2 XL eggs!
  • dlk7dlk7 Posts: 1,053
    jlsm said:
    I add the wood, put the plate setter on and add the meat once the charcoal burns clean, not even waiting for the temp to stabilize. 
    I do the same.  Just make sure the smell is "good".

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    I usually "bury" my wood under the top layer of lump.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • CrazyHarryCrazyHarry Posts: 112
    edited July 2013
    If I'm doing a long cook (especially overnight) here's the routine I follow.  (Never had a fire go out on me.)

    1.  I clean out the old charcoal and get rid of any ash.  Want to make sure I have good air circulation.

    2.  I try to put some of the larger pieces of lump near the bottom and then I fill my egg almost to the top of the fire ring.

    3.  I light the lump with my weed torch.  (Cost me $19.99 at Harbor Freight Tools and it lights my coals in about 15 seconds.  LOVE it.)

    4.  I leave the lid up and the vents fully open until the coals are going pretty strong.  Usually about 15 or 20 minutes.

    5.  I mix the coals around a bit, drop in some hardwood chunks, and then put in my platesetter and grate.

    6.  After that, I close the lid and adjust the vents (top and bottom) to about an inch each.  From practice I know that's going to be 250 degrees on my medium egg.

    7.  I wait about 10 minutes or so, until the "bad smoke" is gone, and then I put my food on the grate and close up the lid.
  • It will take a good 30 min or so for the PS to come up to temp but if your fire is burning clean there isn't a reason to wait to put your meat on.
    2 Large Eggs and no chickens. How's that work? :)
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