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Fill and light or light and fill?

jld
Posts: 63
Curious if anyone lights their egg, lets it heat up for a few minutes and then tops up the charcoal to create the fire lower in the fire box?
Usually I fill and then light on top but curious if either of these methods would have different outcome/benefits/drawbacks?
Perhaps one is better for low and the other for hot?
Usually I fill and then light on top but curious if either of these methods would have different outcome/benefits/drawbacks?
Perhaps one is better for low and the other for hot?
Comments
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When I started I lighted the Egg in one-two spots while the chimney was taking care of another load of charcoal then toss it up on top to cut time, now I enjoy the ride by just lightning the Egg in one spot and wait for the VOCs to burn off.
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I light each piece individually and then toss in. I find that gives me the most evenly distributed heat.
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theyolksonyou said:I light each piece individually and then toss in. I find that gives me the most evenly distributed heat.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Side stepping the obvious- load the charcoal and when ready to go-light (no lite or light beer here) as you have sorted out. The more lump initially fired up, obviously the hotter the initial temp. Just wait for the desired dome (calibrated?) temp and go. Above all, have fun.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Sometimes. Old lump seems to light easier and spark less. So sometimes I do light the old lump, let it start going for a little while, then top off the lump, set the vents or hook up the Stoker and let it heat up. The downside is that it does not seem to light the very top of the lump. I have to stir the coals if I want red coals on the top of the lump.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Dump...light. Sometimes I shave after the dump.Large and Small BGECentral, IL
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jld said:Curious if anyone lights their egg, lets it heat up for a few minutes and then tops up the charcoal to create the fire lower in the fire box?
Usually I fill and then light on top but curious if either of these methods would have different outcome/benefits/drawbacks?
Perhaps one is better for low and the other for hot?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
An @sshole. Grammar, Robin.
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Toxarch said:Sometimes. Old lump seems to light easier and spark less. So sometimes I do light the old lump, let it start going for a little while, then top off the lump, set the vents or hook up the Stoker and let it heat up. The downside is that it does not seem to light the very top of the lump. I have to stir the coals if I want red coals on the top of the lump.
@Toxarch has a good point, after I almost fill the egg, I often top up with some second burn lump, which does spark considerably less and is often easier to get going. Too much second burn can what appears to be that the top is not burning, even though it is.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
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I usually fill then light. But I have done a light then fill a couple of times including this past weekend - just for the heck of it. When you add lump onto your firestarter or small fire, you can snuff it out. And it can smolder as the airflow is restricted by the charcoal that is laying over it. But because heat rises, it eventually lights everything above it and burns it's way out (if not completely snuffed out initially) - and when it does it really heats up fast.
So, I've concluded that the heating up process is more linear and easy to gauge if you fill then light. If you want to live on the wild side, you can choose to light before you fill.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Fill and light. Scatter the appropriate amount of smoke wood for your cook. Don't overthink it like @nolaegghead. Keep it simple...Sandy Springs & Dawsonville Ga
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GrillSgt said:Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
large lights better from the top, mini lights better from the bottom thru the lower vent. worse pork butt i ever did was in the large lit thru the lower vent, the butt was white when it was done, zero bark
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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