having trouble getting started

Unknown

I have not mastered the art of getting the egg fired up - sometimes it heats up quickly and stays hot, sometimes it takes forever, and sometimes, as soon as I put the meat on, it begins to cool down. What am I doing wrong?

WooDoggies

Melissa,[p]It would help to be more specific like telling us what size egg you use, what kind of lump, how you've been assembling the lump in the firebox, starting your fire for low and slows, fast and hot, what cut of meats and so on ..... generally how you've been building the fire ...... and I'm sure we can get you rolling in no time.[p]If you have not already done this.... check to see that the intake hole in the bottom of the firebox lines up with the bottom vent at the base of the egg and all of the holes in the firebox are clear of debris and ash before building the fire.[p]Let us know...[p]John

Unknown

WooDoggies,
I have a large egg and I'm using the natural charcoal I bought with it. I am following the directions from the book to put the charcoal in the bottom about 2 inches and then I add some starter "coals" to light it. [p]How do you clean the debris and ash out of the bottom? Is there an easy way that I haven't realized? I definitely have not been doing this so maybe that's the problem - it worked great the first time I used it![p]Thanks for your help.

mad max beyond eggdome

Melissa,
ok, here is your first problem. . .you read the book that came with your egg :-) [p]take the book, pull out the registration/warranty card, and use the rest of the book as fire starter. . ..[p]i made the same mistake you made when i first got my large egg, believing that a couple of handfuls of lump will do the job. . .what you want to do is, everytime you use your egg, at least fill level to the top of the firebox (the line between the firebox and the fire ring). . .if you are doing a really long cook, fill it even higher. ...don't worry, you won't be wasting lump. . .when you finish your cook, put the rain cap on top and close the bottom vent and you will have plenty of lump left over for next time (with the addition of some fresh lump to get back to your desired level). . .i follow this regimen regardless of whether i plan on grilling something for 10 minutes, or cooking something for 10 hours. . . before reloading, i do give the firebox a good stir to get the little bit of ash down into the bottom of the egg, and then clean that out with my ash tool (you should have gotten one of those when you got your egg). .. [p]to start your egg, you can do any number of things . . .my preference is to use a MAPP torch (this is a small welding torch you can get a home depot for about $39. . ..i have had my egg for over a year now and still haven't exhausted my first tank of mapp gas. .. .[p]or you can get starter cubes or gel. .. place it in your load of lump in a couple of places and light it up. . .[p]you will find lots of lighting tips depending on whether you are cooking low and slow or going for high temp sears. . [p]btw, did you do as john suggested and check to make sure you firebox is aligned correctly?[p]good luck, and again, forget the book.. . . the forum is the place to ask all of your questions. ..

Steve-B

Melissa,
If you haven't gotten Wise One's Cookbook it is a great source for info. It also included a section on starting the fire. Here is the link:[p]
[ul][li]Wise One's Cookbook[/ul]

Shoosh

Melissa,
Make sure that you are not using alot of small pieces of lump since this can restrict airflow and make it difficult to achieve high temps. Instead of throwing those chips of lump away, try what I do. After searing a steak at 700 or 750, I remove the steak ala TRex method and bring the egg to 400 or so. I usually throw on the small lump then-it brings down the temp as well as closing off the daisy wheel.
(I try to use large pieces of lump whenever I cook over 400 degrees.)
I don't have an ash tool so I disassemble the egg and scoop out all the ash to ensure adequate airflow. Others use the ash tool or shopvac--do whatever is the best for you. It is important to clear out that ash buildup though. That might cause some of your problems as well as the size of the lump.

WooDoggies

Melissa,[p]Sounds like you probably have an airflow problem if you haven't been cleaning the ash buildup.
I rarely, and I mean rarely, thoroughly clean the ash from the bottom of the egg but I always make sure the main vent and firebox holes are unobstructed so's to get maximum airflow.[p]Here's a really simple firestarting:
1) Scoop out the lump from the firebox and lift the charcoal grid out of the firebox and check to see the main vents are unobstructed. Check to make sure all of the firebox holes are clear.
A little layer of ash in the bottom is a good thing.... no need to completely clean the bottom of ash.
2)Replace the charcoal grid and pour in enough lump to completely fill the firebox.... well above the firebox holes.
3)Place 2-3 pieces of started cubes on top of the lump, sorta in the middle and light. Once the cubes get going, you can lay some lump over the flame to facilitate things.
4)Close dome and leave the top open. Fully open the bottom vent to get a good airflow. The draw will get the fire going quickly.
5)Watch your thermometer and as the needle is approaching your target temp, start closing down the bottom vent and put on the daisy wheel and adjust from there.
The bottom vent is for general temps and the daisy can be used to fine tune. [p]Note that when the fire first starts up, your thermometer will read high from the first flames and then read lower before the coals get established and the needle begins to rise again.[p]And better to build up to target temp than to overshoot and try to cool down. I also let the fire burn off a lot of the initial smoke from the lump before I put the food on..... maybe 30 minutes or so from first lighting.[p]More questions? Ax away and good luck![p]John

Unknown

WooDoggies,
Thanks to you and everyone who answered. I have gotten some awesome tips and I can't wait to try them out!![p]Melissa