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My minion method - burns forever

MikeG
MikeG Posts: 174
edited September 2012 in EggHead Forum

I use a 4" x 12" 'pipe' to contain a bit of fresh lump and hit it with my heat gun.   If using a soft lump such as RO the gun takes less than 40 seconds to get it blazing. 

Doing it this way really contains the fire to a small cone that will run L & S forever if the vents are choked down properly.  You do have to have the bottom vent open 25% more for the same temps vs lighting a much larger area of the fuel load.

 

Link to video:

http://s10.beta.photobucket.com/user/nomo4me/media/MVI_4652.mp4.html

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Comments

  • travisstrick
    travisstrick Posts: 5,002
    Is that the heat gun from Harbor Freight? When my $18 ace hardware special dies, I plan on getting one of those. 
    Be careful, man! I've got a beverage here.
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  • MikeG
    MikeG Posts: 174

    Don't know why the vid isn't playing.  Worked fine when I uploaded it.  It shows me using a pair of tongs to pull the pipe out of the pile after lighting the contents.   If you heat-gun the fuel without the can you might only light a small area, but you super-heat a much larger area which will be alight within a few minutes after you load up your food and shut the lid.

    TT: yeah that's the HF heavy duty version and I really like it for the schnozzle - either to jamb down into the fuel for heating or to jamb into the bottom vent hole on the cold setting to force feed air to the fuel if in a hurry.

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  • Baysidebob
    Baysidebob Posts: 489
    I never saw anyone else do that.  I have a heat gun!
    My actuary says I'm dead.
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  • bigphil
    bigphil Posts: 1,390
    @MikeG very cool the video worked fine for me and is that a large juice can your using ?
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • MikeG
    MikeG Posts: 174
    It's a 4"x12", bought some 'crab chips' at an Asian market and peeled out the bottom with a can opener. I load fresh lump in the can then use the leftovers from last cook around it.
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