Just got a LG egg

Search the forum, there are many threads on this, from weed burners to oil soaked paper towels.........I'm in the Chimney Starter camp on the Eggs, weed burner on my Klose Pit

Depends on how I'm cooking. If I'm grilling, i'll place them more around the outside, usually use three small squares, and place them at 2, 6 and 10 on the clock. Let them get a good burn going on the lump and then close the lid with no daisy wheel and the bottom wide open for a few minutes to get the lump started. Once the lump is going how I want, I put the daisy wheel on to control the temp I want to cook at.
 If I'm smoking, (low & slow)I put the starter blocks more into the center to get just a small area started and then proceed as above using the daisy wheel to get to my desired temp.
There's some good videos/info out there that should explain this. Elder ward had a good post I used when I first got my egg years ago that explained how to set your lump up for cooking. It was his pulled pork recipe I believe. Also has a great recipe for a rub that I've used ever since, in that same post.

I use Rutland Squares (Amazon). You will get 4-5X you money worth than the BGE brand. And, I only use one. 

When to close? First, you need to get an obvious fire going. The key then, is to catch the temp on the way up to the temp you want. Answers will be base on what folks use to light. Some may have a roaring fire in mintutes with a map torch. A cube will take longer. 

With a cube, I'll check at 15 minutes and go from there. If I'm aiming for 225-250 I might close. If I'm aiming for 500 I will it go for a bit longer before closing the lid.

If you close at and the temp climbs quickly, you can dial it in. It it barely jumps, you need more time open. 

If you get it going forget about it and the fire goes nuclear, it will be tough to dial back down.

It is time consuming to get a temp to come down based on the ceramics.

With practice, you will be dialing in a temp like you are turning on an oven, 

When you first light lump charcoal you will often get the nasty smelling white smoke. Make sure to let that burn off before placing the meat in the egg. Wait for no smoke or the blue smoke. As for when to close the lid, with the lid open you are getting maximum air to the lump. so the fire spreads faster. Personally, I light the lump with my cane torch, shut the lid, and put the vents where they need to be.

Welcome!!  This is a journey and overtime you will figure things out with helpful feedback from this group.  Enjoy!!

GrillSgt said:

LOL. Apparently no one read his question. It is "how long after you light your coals before you close the lid."

Immediately. Make sure everything you plan on using (plate setter, drip pan, etc.) is in there before you do. Not a major mistake if you forget but it will take some time to get to temp again. 

Have fun man, that's what it is all about, well that and some great damn chow.

Immediately??? That's interesting as I have never done that in my life! I have always lit my starter and then waited 15 minutes or so to close my dome. Guess I'll try your way tonight!

RRP said:u

GrillSgt said:

LOL. Apparently no one read his question. It is "how long after you light your coals before you close the lid."

Immediately. Make sure everything you plan on using (plate setter, drip pan, etc.) is in there before you do. Not a major mistake if you forget but it will take some time to get to temp again. 

Have fun man, that's what it is all about, well that and some great damn chow.

Immediately??? That's interesting as I have never done that in my life! I have always lit my starter and then waited 15 minutes or so to close my dome. Guess I'll try your way tonight!

I'd imagine it varies on what you use to start it up. I light the lump with the weed torch for 30 to 60 seconds than shut the dome and adjust the lower vent (no daisy wheel) to what I'm looking for. No need to come back out to shut the dome and readjust vents later. This method would probably not work for oil/napkin, starter cubes, chimney, etc as the fire would need more oxygen to get it up to temp

I'm a Chimney Throwback (Love it) once the lump is lit in the Chimney (Flaming out of the top) I throw it into the Egg and immediately close the lid...  Setting vent and top for my "anticipated" (from 20+ years experience) settings go grab a BEER and fine tune!

Biggest Secret:  Make sure you have enough lump in the Egg!!!!!

Welcome!

RRP said:

GrillSgt said:

LOL. Apparently no one read his question. It is "how long after you light your coals before you close the lid."

Immediately. Make sure everything you plan on using (plate setter, drip pan, etc.) is in there before you do. Not a major mistake if you forget but it will take some time to get to temp again. 

Have fun man, that's what it is all about, well that and some great damn chow.

Immediately??? That's interesting as I have never done that in my life! I have always lit my starter and then waited 15 minutes or so to close my dome. Guess I'll try your way tonight!

I lit a Landmann packet and since I will admit I was skeptical I also lit a Rutland square. This was in my small. I then opened my bottom vent wide open, closed the dome and left off Miss Daisy. 15 minutes later I checked and the thermometer read a disappointing 210º! I opened the dome to find just a small center core of glowing fire. Seeing I wanted a 350 to 375 wide based fire to grill pork burgers I worked using my battery powered hand held FiAir blower and spent another 15 minutes getting the fire base spread and up in temperature. My conclusion was light and close would work for a low temperature but for a wide surface grilling fire it will not. Glad I tried the method just the same to find out.