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Mikee said:Canugghead said:Mikee said:
Too many eggers think the white smoke clears, then it good to cook. The problems is that they only lit 1/2 half the lump. What happens when the other 1/2 heats up and it gives of VOC's?
My guess is that someone drank the water in the wrong end of the pool.
Ah ha, that splain everything! The taste of second hand white smoke must be hard for him to swallow.lol OMkcanuckland -
Mikee said:
Lump is cheap. I spent less than $120 for the last year.FarmerTom said:Fred19Flintstone I gotta agree with you. I don't see the point. As much as you guys cook, it's obviously not going to hurt you. Lump costs too much to waste it (at least it is for me.) Maybe I haven't done a low enough cook, but always seems the smoke has cleared by the time the dome is hot enough for my cooks, and I don't want to wait any longer than necessary to start cooking.++++++++++++++++++++++++++++++++++++++++++++++++++And our answer has arrived....Quit buying cheap lump.....Buy Rockwood and spend a little more...less VOC's, no worry about burning them off !!!!!!!!!Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
@dldawes1 I tried that with him in another thread. He's married to RO. Happy getting 98% of a bag greater than the size of quarter, according to him.
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FarmerTom said:Jeremiah Where are you finding Rockwood for $ 10 a bag? I want to get in on that deal. $20 is a great price around here.
I like my butt rubbed and my pork pulled.
Member since 2009 -
theyolksonyou said:@dldawes1 I tried that with him in another thread. He's married to RO. Happy getting 98% of a bag greater than the size of quarter, according to him.canuckland
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UncleFred said:Ahhhh... the age old question: Did the house burn up? ...or did the house burn down?
When you light the charcoal in your egg do you light it near the top? ...or near the bottom? and why?
http://youtu.be/xNnAvTTaJjM
I like my butt rubbed and my pork pulled.
Member since 2009 -
UncleFred said:O.K. here's another question to ponder...
1. We see the sun shine as bright yellow (I know this for a fact because I live in San Diego).
2. The full moon shines from reflected sunlight (no internal light source)...
So how come we see the full moon shine as brilliant white??? I mean, if I shine a yellow light on a white wall at night it still reflects yellow...
Inquiring minds wish to know...
Wow ... now I know why I love my SmokeWare cap ... it keeps the nasty yellow stuff off the food.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Visible egg smoke is mostly water particles and particulates.
______________________________________________I love lamp.. -
nolaegghead said:Visible egg smoke is mostly water particles and particulates.
Okay, set me straight. I thought the idea was to burn off the white smoke AND the smell before cooking. Is it just the smell?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Go with smell. The white smoke is more pronounced at at the start of the fire, but you can have white smoke that is perfectly fine for smoking meat, especially if you have a lot of smoke wood or it's cold out.
______________________________________________I love lamp.. -
Jeepster47 said:@UncleFred ... I was going to call you on being off topic - as if that could happen in this thread - then I realized you were simply trying to teach without stating the obvious answer ... ie make us think for ourselves.
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
Great advice as usual Nola, I guess smoke is just smoke and mirrors!canuckland
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As an irrelevant point, a top down fire is best for starting a woodstove:
http://www.woodheat.org/top-down-steps.html
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
@bboulier we passed relevant a looong time ago.
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bboulier said:As an irrelevant point, a top down fire is best for starting a woodstove:
http://www.woodheat.org/top-down-steps.html
______________________________________________I love lamp.. -
FYI,If you are interested in VOC technical data.......read on.My simple interpretation : Charcoal kilns are externally heated to a temp of 527*F and most VOCs are driven from the wood. After this, exothermic reaction inside the kiln raises the temp to 660*F and more VOCs are are removed from the product. (some VOCs distill at a lower temp than others). The last quote below basically says that the amount of VOCs emitted from the wood was emitted during the initial start-up of the process. Most of the fumes extracted from the wood are water vapor."There are five types of products and byproducts from charcoal production operations: charcoal, noncondensible gases (carbon monoxide [CO], carbon dioxide [CO2 ], methane, and ethane), pyroacids (primarily acetic acid and methanol), tars and heavy oils, and water. With the exception of charcoal, all of these materials are emitted with the kiln exhaust.""The kiln has a total of eight stacks, which were sampled during eight runs periodically over the 7-day burn cycle."" seven test runs were conducted. The first run was performed during the 3-hour startup of the kiln, before the kiln door was closed and sealed. Subsequent samples were taken from one of the eight stacks on the kiln. Test runs lasted from 30 minutes to 4 hours.""Emissions during the 3-hour startup period is approximately equal to the total emissions during the subsequent 165 hours of the burn cycle."
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
i light the large from the top and mini from under the lump grate. was lighting the lump thru the lower vent on the large but did an overnight butt cook that way and got zero bark, the thing looked uncooked when it reached temp the next day, wont do that again and dont understand it one bit
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Sorry...I couldn't quit yet....Found this statement from a chemist:"Here's one easy test to see if your charcoal is VOC heavy. Rub the charcoal dust on your hand. Run water over your hands and see if the char washes away. If you have an oily sticky streak on your hand you have undercooked charcoal with too many volatiles.Also this:Greenyarn™ Men's Briefs are comfortable to wear and do not restrict blood flow. They contain a high percentage of Eco-fabric woven with nano particles of activated charcoal. They are anti-bacterial, anti-fungal, deodorizing.
Price $16.95
++++++++++++++++++++++++++++++++++++++++++++++++++++++++California VOC Emisssions code says: Be cautious if you cook more than 875# of meat on your BGE each week !!!!Rule 4692 specifies an exemption where it would not be necessary to install an emissions control device. The exemption applies to each chain-driven charbroiler that cooks not more than 875 pounds of meat each week. If more than 875 pounds of meat arecooked, a commercial cooking operation might still qualify for an exemption by performing an emissions source test to verify that emissions of VOC and PM10 are each less than onepound per day. The emissions source test would also be used to determine the maximum amount of meat that could be cooked without having the emissions exceed one pound andtrigger the requirement to install and operate an emissions control device. Exempt units are, however, required to maintain weekly records of the amount of meat cooked and monthly records of the amount of meat purchased.Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
I think I figured out how to avoid VOCs. I'm going to fire my egg to inferno from now on and let all the lump burn out. Only once the ceramics are super heated and there is no longer a live fire, then put the food in. The food will cook from the residual heat in the ceramics, ala baking bread in a wood fired oven after finishing pizza and sweeping the oven.
Yes, I am taking advantage of a vacation day and have both eggs going, ergo, I am day drinkin.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
dldawes1 said:FYI,If you are interested in VOC technical data.......read on. . . .
=D> Well done, Donnie!"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
DMW said:I think I figured out how to avoid VOCs. I'm going to fire my egg to inferno from now on and let all the lump burn out. Only once the ceramics are super heated and there is no longer a live fire, then put the food in. The food will cook from the residual heat in the ceramics, ala baking bread in a wood fired oven after finishing pizza and sweeping the oven. Yes, I am taking advantage of a vacation day and have both eggs going, ergo, I am day drinkin.canuckland
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Canugghead said:DMW said:I think I figured out how to avoid VOCs. I'm going to fire my egg to inferno from now on and let all the lump burn out. Only once the ceramics are super heated and there is no longer a live fire, then put the food in. The food will cook from the residual heat in the ceramics, ala baking bread in a wood fired oven after finishing pizza and sweeping the oven. Yes, I am taking advantage of a vacation day and have both eggs going, ergo, I am day drinkin.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Oxygen and nitrogen are gasses but are not organic.______________________________________________I love lamp..
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Thanks nola, tells you how much I know about chemistry ">canuckland
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nolaegghead said:Oxygen and nitrogen are gasses but are not organic.On the other hand, I only eat organic carbohydrates.
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dldawes1 said:Sorry...I couldn't quit yet....Found this statement from a chemist:"Here's one easy test to see if your charcoal is VOC heavy. Rub the charcoal dust on your hand. Run water over your hands and see if the char washes away. If you have an oily sticky streak on your hand you have undercooked charcoal with too many volatiles.Also this:Greenyarn™ Men's Briefs are comfortable to wear and do not restrict blood flow. They contain a high percentage of Eco-fabric woven with nano particles of activated charcoal. They are anti-bacterial, anti-fungal, deodorizing.
Price $16.95
++++++++++++++++++++++++++++++++++++++++++++++++++++++++By far, the best part of this whole thread.
@DMW - wrap a kaowool blanket (or something similar) around the egg and you would be surprised at what a real idea you have there
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Watch "Troll Lol Song" on YouTube
Troll Lol Song: http://youtu.be/XqdqyvcJtigGreen egg, dead animal and alcohol. The "Boro".. TN
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