Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Direct Grilling Setup Issue

2»

Comments

  • Ragtop99
    Ragtop99 Posts: 1,570
    edited November 2012
    For hot direct cooks, like steaks, I use 2 chimneys.  With the chimneys filled up, I don't put much other lump in the egg so that I can spread them out into a single layer of hot glowing coals.  Typically I fill one chimney with new lump and the other with existing lump that I scoop out of the egg. 

    When using WGWW, I'll hand place the biggest pieces in the chimney first to ensure those get lit over a big area.  Sometimes I'll put the new big WGWW lump in both chimneys and fill 1/2 way.  Then I'll add what I scooped out of the egg on top of that.  That ensures the new lump got a good burn before cooking on it.
    Cooking on an XL and Medium in Bethesda, MD.
    · Share on FacebookShare on Twitter
  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
    Depending on the temp you want, usually I only put a couple of inches of lump in the chimney and Its going in 5 minutes. If I want a hotter fire I put more lump in the chimney, takes a little longer to get going but is worth the wait.

     I'll say I'm scared of the electric starter so when I got my egg I started using the paraffin starters but I felt I could taste something from them so I went back to my chimney starter. I use it for every cook I do.
    LBGE
    Go Dawgs! - Marietta, GA
    · Share on FacebookShare on Twitter

Categories