How to Fire-Up an Egg

Unknown

What is the correct way to light a EGG if you are trying to target a temp between 250° to 350°F. Should I let it really get going(~600°F) before cutting back the air flow or should I start cutting back as soon as the lump looks like it is lit. And what does that really look like away?

Wise One

Byrdman, my prefernce is to get my lump going and then close the dome with the top an dbottom vent wide open. As you approach 50 degrees of your target temperature, start closing the top and bottom. For 350 or so I will have the top and bottom both open about 1/2 inch. As I hit 350 I will close the top down to about 1/4". If the temp keeps going up, I'll close the bottom as well. After just a few minutes, you will have stabilized at 350. If it starts to sink, open the vents up a smidge. If it starts to rise, shut them a smidge. You'll be surprised at how soon you have got it stable.

Unknown

Byrdman,
Depends on the type cook you have going. If you are going for a long cook start your fire with about 2 inches of lump. Get it all red hot and add a couple more inches on top and let it burn for 10 min or so. Then add the final lump depending how long you are cooking and shut the top and bottom vents to about 1/2 inch, that will give you about 250-300 deg.[p]For a short cook, less than a couple of hours, start your fire with a small core fire. Add a little lump (4 inches)and let it and let it burn for about 5 min. Now close your top and bottom about to about 1 1/2 inches. That will give you 250-300 deg with that amount of lump.[p]The amount of lump has a lot to do with temp. control If you let a large amount of lump get real hot, it is hard to cool down. The fastest way to cool a fire down is to add more lump and close it down for awhile.[p]I've had my egg for about a year now. I used the fire starter bricks until the past two weeks. I found the joy of the round metal starter that you put newspaper in. Get one you will love it.

jwitheld

Byrdman,
ive always prefered the sneak up on it method

Gretl

niceNjuicy,
That round metal starter that you put newspaper in is (I believe) referred to as a chimney starter. I use mine all the time. For a real sweet smooth start, buy some of those Weber starter cubes; they're white and about the size of an ice cube. Get a nice base of fresh lump covering the bottom of the firebox; depth is up to you, but I usually go for about 1/3 full. Plunk one firestarter cube, centered, on the top of the lump. Fill the starter chimney loosely with fresh lump, start the cube, and set the chimney right on top of it, keeping the dome open. After about 10 minutes, you'll have the lump in the chimney blazing away. Carefully dump the contents of the chimney on the lump in the Egg, rake it evenly over the surface, close the dome, and gauge your temperature. Works for me every time. I choose not to muck with the newspapers, but that's just me.
Cheers,
Gretl

Unknown

Gretl,[p]Thanks, I already have chimney starter that I used with my retired Weber. I will see how it works.