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Charcoal Burn-in

TheBrewerMoose
TheBrewerMoose Posts: 94
in EggHead Forum

Howdy from Ohio, looking for advice...

Is there a period after lighting the charcoal and getting a good burn going that is still too early to add the meat?  I'm wondering if all the charcoal is ready, because sometimes I'm getting a different flavor and maybe it's just me but occasionally it has an impact on how I feel later in the evening.  Like, does all portions of the charcoal need to be lit or can there still be some black un-lit charcoal in the box?

I've been egging for a few years now but it seems odd that on higher temp burns I don't get this, but lower temp ones I do.

Strongsville, OH

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Comments

  • lousubcap
    lousubcap Posts: 37,823

    First up-welcome aboard and enjoy the journey. 

    The key to "when to add the meat" especially for low temp cooks is when the smoke smells good.  This can depend on the type of lump, size of fire etc.  For low&slows only a small portion of the lump is burning at any one-time.  However, the nasties (VOC's) will burn off from the unlit lump based on the general temperature in the lump bed.  It takes more time at lower temps for the VOC's to burn off and then the arrival of the "good smoke".  FWIW-

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    At higher temps, the natural smoke effect of the burning lump is minimized. At lower temps, food will take on more smoke flavour, without the addition of smoke wood. 
    I always light on the top near the front, I use an electric starter. The fire follows the air downward through the lump pile. 
    Wave your hand over the dome vent and when it smells good (almost sweet) it is good to go. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
    If the smoke smells good, it will taste good.

    A load of all new lump will take longer (sometimes 45 min to an hour) to lose the chemical smell of the VOCs, but a fire built on yesterday's used lump may be ready to go in 10-15 minutes (depending what temps you want), once it reaches temperature.




    -------------------------------------------------------------------------------------------------------------------------------
    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • jhl192
    jhl192 Posts: 1,006
    I have experienced this too.  Now, when I am doing a lower temp cook, (let's say 250); I light the lump in three places with both vents open, let it reach 250 and then start to shut it down to where I suspect the vents should be.  Then I let it go until it stabilizes  and tweek the vents.  It usually doesn't rise that much since the ceramic is not completely heated up yet.  Then I wait for the smoke to flow clear and smell good.  That is when I put the meat on.  I have not had an issue since I have followed this procedure.  I also use OO or Rockwood for the lower temp cooks.  250 - 350.  The hotter the temp the less fussy you need to be with lump. Just my opinion. 
    XL BGE; Medium BGE; L BGE 
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