Close the lid or leave it open for a faster fire??

Smoked Signals

For a fast fire on a Medium egg ... when I am starting the fire. Is it best to close the lid or leave it open to get up to temperature faster?[p]I have done plenty of low and slow cooks, but grilling season is upon us and I would now like to TRex some steaks. (I have 1/2 a cow in my freezer - 357 lbs) I'll be using my Egg quite a bit this summer.[p]I built a fire the other day and it seemed to take about 30 or 40 minutes to get to 400F ... I never did make it to 700. I was too impatient and hungry. Maybe I made my fire too much like a low and slow ... I only lit it in one spot and on the top? Should I lite it on the bottom? I am using those green goo gel packs. Just toss it in and lite.[p]Any suggestions would be appreciated.[p]

JSlot

I only have large and small Eggs, but should work the same. I give my fire 5 mins to establish and then close the dome with bottom vent wide open and no daisy wheel. I put the daisy on and adjust damper settings when temp gets within 25° of where I want it. Works for me.[p]Jim

Smokey

Smoked Signals,[p]I find that your fire will get started and grow faster with the lid open, but sometimes, it will grow too fast! I often leave the lid open when getting ready to sear steaks. Temps and flame really get going.[p]As far as your egg not reaching temp, I'd check three things.[p]1. make sure the opening if your firebox is lined up with the lower vent [p]2. make sure the holes in the bottom grate are not clogged[p]3. try using fresh lump (larger pieces allow for better air slow)[p]Smokey

Toy Man

I find when I have trouble getting up to temp, it is usually an airflow problem. The last time it was because I was using a lot of small lump.[p]

Smoked Signals

Smokey,
Thanks for the tip.[p]1. Check - always lined up.
2. May have been slightly clogged ... I will watch for that in the future.
3. all fresh lump.

Smoked Signals

JSlot,
She was wide open top and bottom with the lid closed. [p]Do you think the lump would matter? I am using Wicked Good Lump (down to my last 2 bags) ... maybe it just takes longer to get up to speed? It's definitly hard to get lit.[p]Thanks,
Doug[p]

Smokin Joe

Toy Man,
Very true! I generally use small, previously burned coals to for beef & turkey jerky. Something about them allow me to keep the temp between 160* & 170* consistantly for 5 to 6 hours.
As I clean/re-load mr egg I save the small stuff in a seperate brown bag and re-introduce it when I do jerky. Joe

Unknown

Smoked Signals,[p]I have noticed that different brands of lump light faster or slower. Wicked good takles a while to get going but burns forever... my main lump is Cowboy brand... mostly b/c it is the most available brand where I live.. I find that it starts quite easily (about 10 min to 200 then rapidly ramps up from there). [p]Brian

fishlessman

Smoked Signals, i would save the wicked good for poultry, seafood, and long slow cooks wher i didnt want a strong smoke flavor, as for hot fires i would use a different lump as the wicked good is getting hard to get. i order lump by the pallet and store in my basement. my last order was for half a pallet of wicked good, and half a pallet of ozark oak.i like the ozark oak especially when cooking steak and the wicked good when i want the flavor of the smoking woods to come thru
the wicked good will get hot but the ash needs to be removed befor lighting and it does take longer to reach temp

Smoked Signals

fishlessman,
Thanks for the tips. [p]I will save my WG for the low an slow. I'll give WalMart Real Flavor a try for the quick burn and char. I know it lights real easy.[p]

The Naked Whiz

Smoked Signals,
I believe you will get a hot fire going faster if you leave the lid shut with both top and bottom wide open. This creates a draft which blows air through the charcoal faster.
TNW

ToyCollector

Hmmm...I always have the lid open for about 10 minutes, but I also use an electric starter.