when should food go on grill?

alabama_egg · July 2013

how long is it after the fire is started should food go on the grill? I know that's a factor depending question but generally how long? 10mins, 30mins, 60mins? Round about? Is the time different for certain foods?

boatbum · July 2013

Two factors I consider:

one - never put food on the grill until the smoke smells good. When that charcoal is first lit - it smells bad - I think the term is VOC ( volatile Organic Compounds). Let that clear, smoke is clearer and smells good.

two - depends on what kind of cook. If I am cooking chicken or pizza at higher temps - once I think the smoke is cleared up enough - good to go. If it is a low and slow cook - I take the time to get a stable temp - sometimes 30-45 minutes - before I put food on.

lousubcap · July 2013

+1 with @boatbum-and to add to the "stable" temp-for overnight low&slows I generally wait until I have had no vent movements for around an hour before loading up the food. I run w/o a controller thus the time frame.

If you are in a hurry for a hot&fast cook-just light in several places and get a lot of lump burning-drives off the VOC's quicker leading to good smelling smoke and away you go.

ChokeOnSmoke · July 2013

What @boatbun & @lousubcap said. I always smell the smoke, that's the best indicator for me. Color of smoke is good too (if it looks like the exhaust of a jet engine, it's usually good to go.) I don't wait as long as most based on posts I've seen. After my 8 minutes with the electric starter, I close the lid and wait about another 8 minutes. Then I "assemble the egg" and smell. Never seems to take more than 16-20 TOTAL minutes starting when the electric starter is plugged in.

Hotch · July 2013

It sometimes is a one and sometimes a two.

Adult beverages that is.

Egg'n is a journey that is best understood and consumed at slow speed.........

Coastalcooker · July 2013

Not only allow VOC's to off gas, but also if a high temp cook, get up to temp before putting meat on. For low and slow, once the smoke cleans up and temp is at about 250 with plate setter, put food on and carefully watch the temp until stable if in a hurry. I always seem to forget to start the fire quite as soon as I should.
Bob

Eggdam · July 2013

In my opinion it seems to be depend on the brand of charcoal and the temperature you are cooking at. Also it depends if you have a full load of fresh lump of just a little fresh lump added. As more of an extreme I find a full load of fresh lump at 350 takes about 30 mins for my personal tastes. At 250 a full load would take 40-45. The less fresh lump you add the shorter the time. If you are using only left over lump you can be good to go in 5-10 mins as soon as the smoke clears and you up your up to temp. I have found Royal Oak and Maple Leaf burn cleaner quicker then some other brands. Hope this helps

when should food go on grill?

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