Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Low n Slow fire question

Memphis
Memphis Posts: 144
edited November -0001 in EggHead Forum
When starting the fire for a low n slow - where do ya'll start it? In the center? In the front by the vent? In the back? Or all over? Just curious.
· Share on FacebookShare on Twitter

Comments

  • Chef Wil
    Chef Wil Posts: 702
    Memphis,
    I start mine in the middle, don't know if it makes a difference. I did notice on about 6 or so, low and slow cooks, the lump has no direction of burning from the air influence but more so from where the most fat is dripping from. Sometimes towards the back, once from the front, 2 times to the left, once in the middle and once to the right. Sounds like a country song..........hehehehe
    Seriously, I have seen the lump burn from all directions using the same setup and starting always in the middle.[p]Wonder what the others will chime in ???
    · Share on FacebookShare on Twitter
  • GrillMeister
    GrillMeister Posts: 1,608
    Memphis,[p]I just start mine in the middle. After about 12 hours, I stick a long coat hanger like thing in between the grid and plate setter to stir the lump. Works great every time.[p]Cheers,[p]GM

    Cheers,

    GrillMeister
    Austin, Texas
    · Share on FacebookShare on Twitter

Categories