When to close the lid

PattyO · June 2010

At what point after lighting the coals do I close the lid to bring the egg up to temp?
Also, for long slow cooking, how do you know if there are enough coals, and how do you add coals when using the plate setter?
I know, lots of questions, but I'm new here. I hope to answer some questions someday.
PattyO

AZRP · June 2010

I close mine as soon as I light it. -RP

Celtic Wolf · June 2010

Just as soon as you load all the stuff you are going to cook with (grate, drip pans, plate setter) and you get your hand out of the way.

Crimsongator · June 2010

I put the lid down when the cube is gone and the coals are lit. You can fill the egg up to the top of the fire-ring and there should be enough lump to last as long as you want to cook.

As for adding lump, during a cook it is a pain. I would use Orkas to lift the platesetter out, add the lump and replace. Hot stuff though!

Carolina Q · June 2010

Unless you are cooking something at 250° that going to take more than 20, 30, (maybe more) hours, you shouldn't have to add lump. Some say even 40!

WessB · June 2010

Stir the ash out of any old lump..fill to the top of the firebox close as soon as you have lit your firestarter and added any indirect setups..plate setter pizza stone..etc...the egg acts like a chimney and lights better by the dome being closed..

PattyO · June 2010

Always fill the fire box? Maybe that's where I've been wrong. I wasn't doing all day cooking so I used a lot less. But I guess it can be re-used.
Everyone else agree with this, full fire box?
Still learning.
PattyO

WessB · June 2010

There are occasions..say..smoking cheese when you don't want all the heat that you would use only a couple pieces of lump...or something that you wanted as far away from the coals as possible that you also wouldn't want to fill it up....but for everyday cooking it's top of the firebox for me..

Unknown · June 2010

Everyone else agree with this, full fire box?

Well, not those people who post "My fire went out....What did I do wrong?"

Or

"I can't get my egg up to temperature"

But everyone else agrees with fill up the fire box.

:woohoo:

misfit · June 2010

Are you trying to be rude, or does it just come natural?

Jupiter Jim · June 2010

For what it's worth I agree with fill the fire box.
I also think you are over thinking things a little, just make a note of what you do with each cook and you will soon understand what works for you and what does not. I have read many ways of lighting a fire in an egg on this forum and the support and help is greatly appreciated, but not everything has worked well for me and through trial and error I have figured out what works for me. I have a good friend that always leaves the lid open for 15-20 minutes and he only does it that way. The hard part for me in the beginning was remembering what I did each time and when I started paying attention to what I did with each cook I got better.
I know you are trying to get things right and that is a good thing.
Hope I have helped.
Jupiter Jim

3Pedals6Speeds · June 2010

AZRP wrote:

I close mine as soon as I light it. -RP

+1

KMagnus · June 2010

I have a large and the first 2 times I cooked Boston Butts, I had to add more lump because I only filled to the fire box - and not completely.

I've since loaded almost to the top of the fire ring, which sits on top of the fire box. Allows me cook +16 hours without refilling and I generally have enough left to do a direct cook of steaks or burgers later on.

There is definitely a learning curve - so keep a journal of what you're doing each time - learn from it - and keep asking questions.

Good luck!

WessB · June 2010

Not sure exactly what you're doing or what lump you're burning, but I can easily get better than 30 hours low and slow on a top of the firebox load of royal oak/BGE lump..

ibanda · June 2010

Lately I have been using starter cubes, I let them burn for 5 minutes or so and then close the dome with the vents set for the temp I want.

Just like it was explained to me many years ago for a car engine, it works the same for the egg, you need 3 things to make it go:
1) air
2) fuel - (for the egg - lump charcoal)
3) spark

I fill to the fire ring for every cook and the great thing about the egg is you have so much control over the airflow, and therefore so much control over the fire and lump consumption. At the end of the cook close the vents and use the leftover lump the next time.

berrygood · June 2010

Patty, follow the advice from AZRP, Celtic and WessB who have about 50 years of experience between them.

BarbJackson · August 2018

Hello, new egg owner here. Hoping to slow roast rib this holiday weekend. I have practiced lighting fire and controlling temps (baked a peach cobble on egg). I was concerned about keeping a fire going for the hours it takes for ribs. After reading through this series of posts ... I think I am ready.