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Installing Charcoal

WaterscapesWaterscapes Posts: 97
edited 5:30AM in EggHead Forum
When i put in new charcoal should it be put in loosly or packed down?

Comments

  • vidalia1vidalia1 Posts: 7,092
    I just dump it in....
  • MickeyMickey Posts: 18,696
    I am also in the dump in camp.
    But you will find many in the stack and sort camp.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • 2Fategghead2Fategghead Posts: 9,623
    Rainman, I dump it in and lit it in several places and let if burn off for up to an hour before cooking. If I am smoking a butt over night I'll fill it up to the top of the fire ring. Tim

    000_1048.jpg
  • Woody69Woody69 Posts: 360
    I just dump it in after I stir up the old lump. Never had a problem that would cause me to become a "sorter and stacker".
  • I just dump and stir/mix with a small garden tool and light. If you had a number of previous cooks, before lighting, stir with the tool to shift the ash and small particles down through the holes in the fire plate. I think mixing the lump to get a random mixture of sizes is a good thing. Seems to work.

    Barry
    Marthasville, MO
  • gdenbygdenby Posts: 5,874
    You don't want the lump to be packed. I've hand a couple of loads where I have used the tiny pieces at the bottom of the bag at the top of the stack and it has actually restricted the airflow. The temperature increased as the fire burnt through the layer of super fine stuff.

    I do sort and stack if I'm planning on a long cook, longer than 12 hours.
  • Grip it and rip it - dump it and light it
  • FidelFidel Posts: 10,172
    Tamp it down good and tight.

    Where in Atlanta do you live? You could come hang out with the North Georgia Eggers sometime and get a lot of your questions answered.
  • I've been having some trouble in this area. You say you let your fire burn for an hour before cooking; can you tell me at what point or if you close the lid, lower vent (how much if any), and daisy wheel (if any) during this hour of pre-cook burn? Thanks!
  • vidalia1vidalia1 Posts: 7,092
    If you tamp it down too hard could you break your fire grate?
  • no, i take out the fire grate first
  • FlaPoolmanFlaPoolman Posts: 11,675
    That also makes it easier to light, just stick the weedburner in the vent and,,,,,,,,,,,, :woohoo:
  • FidelFidel Posts: 10,172
    Who needs all that air flow?
  • FlaPoolmanFlaPoolman Posts: 11,675
    Yep, just hookup that hose and adapter to the tailpipe on the car,,,,, works better than the Guru :whistle: :woohoo:
  • FidelFidel Posts: 10,172
    But what if you use premium instead of regular unleaded?
  • FlaPoolmanFlaPoolman Posts: 11,675
    I get a good smoke from diesel
  • close the vent before you do, and put the ceramic cap on
  • I dump and light.....its all I've ever done, no packing required
  • Little StevenLittle Steven Posts: 28,817
    stripsteak,

    Did you get the round one from the same company? I've been looking for one for a while.

    Steve

    Steve 

    Caledon, ON

     

  • PhilsGrillPhilsGrill Posts: 2,256
    Open bag, pour it in, light, enjoy.
  • 2Fategghead2Fategghead Posts: 9,623
    EggLuver, Everyone here puts their lump in the egg and lit's it on fire. That is if they want to eat. Next thing you do in some way shape or form is let the fresh lump burn in the egg and depending on what setup you are going to use plate setter ect begin to control the heat. Some will leave the dome open and let it burn for a while some will close the dome and leave the bottom and top draft wide open. Now at some point in time and before the egg gets to hot I start closing the bottom damper so I don't get past my target temp. I continue to control my egg until my dome temp is where I want to cook at. All this time my egg is stabilizing and my lump is burning off all those bad gases until the smoke clears. ;) Tim
  • HossHoss Posts: 14,600
    Less VOCS????? :)
  • "fewer" ;)
  • 2Fategghead2Fategghead Posts: 9,623
    I think the main thing to do is get yourself a system that works for you. Then improve on that system as time moves on by learning and enjoying and eating. Good or bad it's a learning process that I love. Tim ;)
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