After owning my EGG for 3 weeks...

crawdad

I've learned that:
Light the lump in several places. This is important!
Leave all air intakes wide open
Once the lump is burning well....
Control your temperature with the air vents
Then let the EGG hold that temp (if it's important.. like a long slow cook) for at least 30 minutes.
Put animal on pit and leave it alone...just check to make sure temps are still good.

BURP that EGG several times before opening...I learned, praise the Lord!

Last but not least, the EGG makes everything you've bbq'd for years...taste SO much better. I love it!

Ashman

In my first few weeks I earned my name. Because most of my meals went up in smoke (or the trash). Then I bought a timer and an insta read thermometer, and dinner started to improve.

War Eagle
Gordon

Fidel

Yea, that all sounds about right.

But don't limit yourself to animals...veggies and fruits and grains are pretty tasty on there too.

WessB

In some 8 years of owning an egg you can count the number of times I have lit in "multiple places" on one hand...not important at all....depending on the intended cook...other then lo N slo I may light in more than one spot..lo N slow..always lit in one spot and on the top of the lump..your other points I agree with..

Grandpas Grub

Congratulations, you have done well.

GG

BamaFan

It's addicting !

StratoEgg

It appears you have been assimilated. See what wk 4 brings.

Al

JLOCKHART29

I've seen your cooks and you have learned more than that!

Wanabe

Up in Smoke wrote:

In my first few weeks I earned my name. Because most of my meals went up in smoke (or the trash). Then I bought a timer and an insta read thermometer, and dinner started to improve.

War Eagle
Gordon

Is the EGG your first BBQ or your first Ceramic?

Celtic Wolf

Are you sure of this?? Mass consumption of Crown can lead to mis-counting.. :woohoo:

Beanie-Bean

You've learned well, and have lots more experiments to conduct during your journey!

Frank from Houma

By Gawd - I think he's got it.

Is that all there is? Is that all there is?
If that's all there is my friend, then
let's keep dancing :laugh:

Sorry - Too much Macallans tonight

crawdad

The reason I said to light the lump in several places is that I use the compressed sawdust/wax cubes to light. If you use a weed burner or Mapp gas, one place would probably do it. You're talking a pie plate size beginning vs a 50 cent piece.

crawdad

First ceramic. I bbq'd for the pilgrims when they landed on Plymouth Rock.

WessB

I use the same cubes, and other than wanting a high temp cook or being in a hurry...I still only use one...neither one of us mentioned the size of the egg...On my XL I do use more than one cube, but all of the other sizes get only 1......

WessB

I "usually" light the egg before mass consumption of crown....but sometimes things happen :laugh: I use more than one on my XL, but rarely more than one on any other size.

Dimple's Mom

Are you laying out your lump in a careful arranged manner? Or just dumping (my prefered system)? I cannot get an even burn with one piece. My husband uses 4 and he gets a much more even heat so I have started using 4.

I'd love to be able to do that with only one!

WessB

Sometimes I will just dump, but most of the time I use a large plastic ice scoop to get it out of the tub I store it in. In a nutshell my eggs burn a little hotter in the back, wether thats a fire starting problem or just the nature of the beast I can't say...but I can live with it...Did you get my reply from your email...your addy comes out funky and I have to modify it to reply to you, just wasn't sure if you were getting them back.

Dimple's Mom

You mean the reply about that food spinner/marinator thing? Yes, I did get that, thanks. Am going to have to start budgeting for it!

I'll go back to one piece of firestarting thingie and see if I can't get it more even!