Starting and temp regulation

Jstroke

Well, here goes. Not sure what size egg you are running. XL has bigger holes in the coal grate. I have trouble with my medium ashing up, but never my XL. I'm getting ready to just drill it out. Others have found that a bent wire coathanger as a "probe" will open things up and allow some airflow. Now lets go to "Clean egg" mode. If you are still not satisfied with your warm up time, I highly recommend a weedburner from harbor freight. I don't light mine any other way. Pisses my wife off to no end. She still thinks she has an extra 30 minutes to shuffle around and lollygag while I get the grill going. 

da87

New guy question - there seem to be no comments on BGE lump?  A bag came with my LBGE; thoughts on what to buy for the next bag?  Thanks!

hoosier_egger

da87 said:

New guy question - there seem to be no comments on BGE lump?  A bag came with my LBGE; thoughts on what to buy for the next bag?  Thanks!

This will likely start a Civil War...lol! Rumor has it BGE lump is Royal Oak. RO is usually easy to find. I've only used RO, BGE, and Kamado Joe lump. I know Rockwood has an outstanding reputation on the board, but can be difficult to find depending on your location. My nearest dealer is about an hour away

dldawes1

da87...Welcome friend !   Glad to have you here in the madhouse !!!

There is a search box that can help you discover past discussions on lump brands. This topic is very controversial. If you want to get a thousand opinions on which lump to use.....please feel free to ask or search.

Ask on a weekend when the alcohol level is high....you will get much better response !!!!!

There are variables that regulate how well any lump will serve you in your egg. I suggest cutting down the learning curve on temperature stabilization, then try different brand lumps. This way you can establish a baseline to measure different lump's outcomes and characteristics.

Again, glad you are here....jump right in....post plenty of food porn pics (with forks) !!!!

Donnie

da87

Thanks for the replies - "learn to regulate temp with one brand first" sounds like brilliant advice.  So far I seem to be consistently over; learning the hard way how slow the BGE cools down!  Since you asked for pictures, here are the first two cooks after a couple of temperature setting/holding trials without cooking (photos complete with utensils).  Chef Randy's smoked Spanish chicken (with a local Helles substituted for Landshark, hot chorizo under the skin) and Cedar Plank Salmon with Honey Glaze (got a bit carried away with the glaze).  Had the fresh Greek salad with both. Not the two prettiest meals ever but they tasted wonderful!

dldawes1

Awesome food porn !!!!

Looks good !!!!