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Fire following your start up
JMCXL
Posts: 1,524
i was wondering if you could post a photo of what your fire looks like following your start. I use a heat gun and wonder how hot do I get it before letting the lump do the work. This is what is looked like after pulling the heat gun out. Thanks
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
Comments
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Looks good to me , I usually start it near the door so that air flow naturally spreads it to the rear . If I need fast higher heat I start in multiple spots .
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Yours looks same as mine. I use paper towel with oil. Back of fire box.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Seriously? You guys get it that hot before you walk away? I start mine with a map torch, hold it in each spot about 10 seconds (usually 3-4 spots, about 10 sec ea). When I remove the torch, I can't tell it's burning simply by looking at it. A pic would do you no good.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Need twice as much lump.
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Doing a pizza don't want any more lumppgprescott said:Need twice as much lump.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Looking good so far
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Sure is!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Looks hella good man , that's my tomorrow night . Putting some salmon on soon for tonightJMCXL said:Looking good so far -
Why not. Always fill to the top. It doesn't go to waste.JMCXL said:
Doing a pizza don't want any more lumppgprescott said:Need twice as much lump. -
That's a fine lookin' pie!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Low&Slow- I light in one spot slightly forward of center-line about a couple of inches into the lump ( starter cube), dome open and once about a softball sized quantity of lump is burning, load the platesetter and cooking grates, shut the dome, adjust the vents and then wait and dial it in. 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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I find that I get better air flow for a hot fire ( 600 plus) without filling the box the same way I would for a Low and Slow.pgprescott said:Why not. Always fill to the top. It doesn't go to waste.Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
My fire from my rib cook today. I light in two spots using the BGE fire starters and let go with the top open for about 15 minutes before putting the pieces in, shutting the top and adjusting the vents. Then I let it stabilize for 20 minutes or so before putting on the meat.
Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
What is the deal with extra grill rack? Who makes it? Thx.JMCXL said:Looking good so far
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That is an Adjustable Rack (AR) from CGS. gives me 3 levels but for this cok I can get my pizza high in the dome for reflective heat off the dome.johnnyringo said:
What is the deal with extra grill rack? Who makes it? Thx.JMCXL said:Looking good so far
https://ceramicgrillstore.com/collections/shop-xl-adjustable-rig-accessories-for-xl-big-green-egg
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
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