Stirring the coals....

eggsalad · April 2011

I was told to stir the charcoal around prior to ignition, presumably to knock off the ash so it can fall through the grate. It seems to me that doing so encourages the existing charcoal to break-up, causing there to be a large amount of small pieces. In my mind, the small pieces settle and can potentially make it harder to get good air flow. What's the common practice here?? I had a co-worker tell me that basically all he does is jam his electric starter (btw, I've been using starter sticks) into the charcoal with no stirring and has no issues. It just seems like sometimes we have a hard time getting the egg up to the desired temp. Fyi-it's a large egg.....and this is also our virgin post!
Thanks for all useful information of which I'm confident I am about to receive!!

Carolina Q · April 2011

I always stir. Yeah, the coals break up into smaller ones. Some do anyway. After I stir, I stick a wiggle rod (a bent coathanger works, though a heavier gauge rod is better) into the lower vent and up through the holes in the fire grate to unclog the holes. I never remove old lump, no matter how small, always stir and never have any problem.

Well, I did remove some of the lump the time I forgot to close the dome before the blizzard.

I had just filled with fresh lump too! hahaha Even then, I just removed the top layer.

Welcome to the forum!

transversalInactive · April 2011

If I'm getting the grill ready for a long lo & slo, I will take the step of removing the lump from the BGE and temporarily bagging it. I will then remove all ash from above the grate and below. I then go to a new bag of lump and feel for the larger pieces to place directly on the grate and build up the pile from there with progressively larger pieces. When I am near the top of the firebox, I will then empty the bag that I had originally filled with the coal I took out. No science to it.....just an attempt to put the larger pieces on the bottom and the smaller pieces on top and away from the breather holes in the firebox. I have found on longer cooks that this ceremony is worth the effort in assuring a more consistent, manageable and extended burn. And I take no credit whatsoever for this bit of advice, becasue I learned it from one of the many knowlegable grillers on this site. Hang around this site long enough and you'll be surprised at how fast and easy it is to learn such stuff from a great group of grillers. Welcome to the site and have fun.

thirdeye · April 2011

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WELCOME to the Forum. I like your "handle"

I use a pair of tongs to stir the used lump. The wide paddles work great for knocking the loose ash free and allowing it to fall into the lower chamber. Then I unlock the tongs and use them to move or position other pieces, before adding some fresh lump. Then I use them again if I don't like the way everything is mixed together.

2Fategghead · April 2011

eggsalad, Welcome to the forum.

Many new forum members sometimes have problems getting their egg up to temp for a certain cook and eventually post on here "my egg won't go past such and such dome temp...". I don't know your co-worker or how long they have been using the big green egg.

When you come on here asking if you should stir the lump before lighting I say yes. When you want to cook again on your egg after you used it yesterday and after the cook you snuffed the fire out. Open the dome and stir the ash off the lump that was used from the previous cook making sure the holes in the fire box are not plugged up. If you think there is sufficient lump in the fire box for another cook go ahead and either light it or put more lump on top and light it...

I have been using my egg over two years and I currently light using a mapp torch and I stir a lot less because the used lump in there already had a path for the air to keep the lump burning. I may stir after I get my egg close to temp or I may not. I am accustomed to what to do should I have a problem.

I still stir and then I use a wiggle rod often to carefully poke up from the bottom and make the air path needed to make lump burn.

BBQMaven · April 2011

Eggsalad
I start my fires with 92% alcohol .. I don't stir before lighting. Just put 40-60 cc on used lump, let it sit for 10 seconds, and then drop a match in. After about 5 mins the coals are red and I add new lump to the top. Then I use a wiggle rod to clear the lower grate. Usually stable and at cooking temp 20 mins after lighting.
Hope this helps

PhilsGrill · April 2011

I stir and then load. But whatever works for you. Try both and let us know.

eggsalad · April 2011

Thanks to all for the comments and suggestions. It looks like the reoccurring theme is the wiggle rod. Perhaps I will have to fashion something to add to our eggcessory collection.

@Thirdeye, thanks for the compliment on the 'handle'. I was very surprised that it wasn't taken already. It seemed like and obvious choice.

Thanks again to all contributors. I look forward to utilizing the wealth of information and resources contained herein.

Hoss · April 2011

Welcome to the Magical Kingdom!You can find multiple answers to any question you have here.Cook em up and post pics!

Good Luck!

Cpt'n Cook · April 2011

That's what I do for a fast and furious cook, that's when I want a lot of air flow.

Serial Griller · April 2011

All good points.I always stir before lighting I use a Turbo grate and while stirring I wiggle the turbo grate and always check the holes in the fire ring to ensure small pieces of coals aren't in there blocking the air flow.If doing a long, slow cook I sometimes put bigger pieces of lump in front of the holes along the fire ring by hand to keep the smaller pieces from falling into the holes and blocking air flow during the cook.
My two cents.

Desert Oasis Woman · April 2011

:blink:

GOOD GRIEF!!!

That would make some Christmas card :laugh:

Stirring the coals....

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