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Best Way to Make Even Fire For Grilling

Offpiste
Offpiste Posts: 47
in EggHead Forum
Lit fire to make burgers other night did not go the way I wanted.  Used starter cube in center of lump.  Lump was end of a bag of RW and was smaller pieces.  Fire went straight down and did not spread out very much.  Fire box was full just above line between fire ring and fire box.  I believe ash was cleaned out enough for grilling.  What is best way to get a more even fire?  Usually I get a fire that spreads out over time.
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Comments

  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    @Offpiste I use to have the same problem when wanting a even fire for direct grilling of burgers and wings. I have since quit using the cubes and started using a torch. I light in the front above the vent and an 10 o'clock and 2 o'clock. So lite in 3 places. Also with the small pieces of lump I have found it can be tricky to get good airflow with the stock parts. Hope this helps. 
    Snellville, GA


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  • Offpiste
    Offpiste Posts: 47
    That's what I was wondering was stock set up and small pieces.  I have KAB in my other large but this one is stock.  It comes up to temp better and have not had the issue with burning straight down.  Will have to try torch and or get another KAB.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited May 2015
    It is tricky to get a nice even fire for grilling.   One thing I have found is use a little less lump.  If you have a full firebox of  lump and you get it all burning the egg will be 700+ degrees.  You can have several small fires in spots instead which isn't bad.  However, I prefer to use less lump so I can get it all burning.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    +1 @SmokeyPitt go weber on it.  I will use a chimney and light all the lump then evenly spread it out.

    I would rather light a candle than curse your darkness.

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  • Offpiste
    Offpiste Posts: 47
    I know what a chimney is and basically how you use it.  Do you just light the top, how do you get the whole thing going?
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  • malligator
    malligator Posts: 102
    Offpiste said:
    I know what a chimney is and basically how you use it.  Do you just light the top, how do you get the whole thing going?

    You put paper in the bottom and light that. The flame will spread upwards and eventually everything will be burning. You can spritz a little vegetable oil on the paper so it burns longer.

    LBGE in PHX

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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Be aware that a firebox full of lit lump can be very hot and then offer up additional problems for your cook.  Most of us were Weber guys at one point, and this type of "having all the coals a blaze" is a the "Weber-way".  The Egg will produce flavor along with heat that will get you great results at any temp you choose.  Be careful with that chimney starter, don't set it in the Egg or you can easily loose your wood handle.  You can cook great burgers on a 400°.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • TCT
    TCT Posts: 168
    For all over lighting, I use the Big Green Egg starters torn into several pieces put all around the lump, usually 1 in middle and 4 around the outside. This method is great for high temp cooks - sears, pizza etc.

    Craig

    Cockeysville, MD

    LBGE and a large list of stuff I want

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  • Sweet100s
    Sweet100s Posts: 553
    malligator said:
    Offpiste said:
    I know what a chimney is and basically how you use it.  Do you just light the top, how do you get the whole thing going?

    You put paper in the bottom and light that. The flame will spread upwards and eventually everything will be burning. You can spritz a little vegetable oil on the paper so it burns longer.
    does putting paper in the bottom of the egg work too?  What kind of paper? 
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  • Begger
    Begger Posts: 607
    Lighting in multiple places helps……lots.

    For low/slow I light just FORWARD of center while for hot / even / direct, I'll light at 4 even spaced places round the center.  
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  • SmokyBear
    SmokyBear Posts: 389
    TCT said:
    For all over lighting, I use the Big Green Egg starters torn into several pieces put all around the lump, usually 1 in middle and 4 around the outside. This method is great for high temp cooks - sears, pizza etc.
    @TCT - how many starters are you tearing up to get 5 spots?

    I use the Rutland starters (which I think are the same as the BGE branded ones) but cut with a boxcutter into 3 rectangular slices.  That works OK most of the time, but I'm guessing 5 pieces spread thru the lump as you described would work even better..
    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
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  • Legume
    Legume Posts: 15,936
    I use a chimney, I start it with oil-sprayed paper towel.  If I'm grilling, I light more lump in the chimney and spread it around when I dump it out.  If I'm going to be smoking, I light less lump in the chimney and just dump in one spot.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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