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Lighting and running the Big Green Egg - the very basics
Lighting and running the Big Green Egg - the very basics
I have been using "cowboy", "chunk", "western" or "lump" charcoal (all names for the same product which is NOT briquettes). I have been reading Meathead regarding fuel. There's also some great info on different kinds of lump charcoal (Naked Whiz lump charcoal database). I can vouch for Gordon's Food Service but really see the difference using Wicked Good Weekend Warrior.
But on to lighting with lump charcoal. Issue one, with any charcoal, is to never use a petroleum-based liquid starter, for lump or briquettes (yes it bears repeating), for safety and taste reasons.
Issue two is select a method that a) gets you to your desired temp quickly or b) allows you a leisurely lighting so as to enjoy beverages, friends or both. Your method could be electric, chimney, or naked (the charcoal, not you). I've found:
you should read Meathead
the chimney is good, and I found I can stash it hot on my side table - it's a little faster than the pile method pictured below
another advantage of the chimney is for more precise measurement of fuel volume - half a chimney (brats/burgers), three-quarters (good meat needing reverse sear), and full (prepping for a long cook) - these are my general amounts
I use a kindling that's basically compressed sawdust and wax, a commercially available "firestarter": This is a link to a product at Amazon that I use exclusively. The pile method below is a little time-consuming (due to the construction phase). Using a chimney, it only needs time to ladle the last fire's leavings into the chimney. And if one uses a Kick Ash Basket or similar, just dump. Time-wise, from cold to cook temp, I think they're about the same, but I'm now a chimney guy.
For temp control, I've learned that time, more than fuel volume, is key. I watch my chimney, and when the smoke clears (10 min. or so), I can dump the chimney, close down the vents to a quarter-inch or so, and voila, usually 225 to 250 degrees.
If I wait for the smoke to clear, and then let the flames start to grow, I can get up to 400 or 500 degrees with an additional 10-15 minutes of in-chimney burning.
Below is a pictorial guide for my pile method for lighting the Big Green Egg:
(click any pic for a closer look)
This is last fire's leavings... stir 'em up to knock off ash, I use a long-handled spoon dedicated to charcoal work
Place your firestarter in the middle making sure there's ventilation all around
I use a propane torch to fully involve the firestarter. Tim the Tool Man would be proud.
Once the firestarter is going place your teepee or log cabin around/above it, taking care for air flow - keep grill lid open.
Speaking of air flow, your lower vent should be totally open, close the screen if you value your house and home.
When the teepee gets going, maybe 5 to 10 minutes, knock it down...
... and cover it with more fuel, or for 10+ hour slow cookin' (in which case close it down now!)
If you want a hotter fire, once the added fuel is going well, another 5 to 10 minutes, even out the pile and close the dome. (hey, there's the spoon!)
This fire got to 400 degrees in 10 or 15 minutes. Through practice and luck you can have any temp you want, just remember it's easier to go up than down. This is fire. (note, don't rely on these bimetal thermometers. This one is calibrated for high temps.)
The art (not science, strictly speaking) of venting... at least this much top opening is recommended, cuts down on creosote buildup
This much bottom vent can get you to 500 degrees.
I heard a rumor you could use stale potato chips to light a fire... hmm....
...so I put some in a paper bag and placed the bag under the partially full chimney...
...and lit it. Hey, that's fire!
I'd let the chip oil soak into the bag a little more next time.
Chicken sausage left, beef right, boca burgers in the background... chip-fueled fire!
These techniques can be used in any grill that has top and bottom vents.
More ... Gas grillers, you can press a button and avoid all this nonsense, and you can still use direct and indirect and slow cooking methods (pretty much).
The big advantage to ceramic cookers, they retain heat quite well. on lighting and charcoal... I think, now, having used Hall's Hills, Wicked Good Weekend Warrior, Kingsford blue and red, Cowboy, Gordon's Food lump and Charcos Coco, I can verify both Naked Whiz and Meathead:
there are differences in heat and smoke and duration, but in buying charcoal, it probably makes sense to get a hot one and a smoky one and a long-burn one and a day-to-day (cheap) one and use each purposefully.
Grill operation hacks
For charcoal management, I use a Kick Ash Basket They also sell a Kick Ash Can for removal.
But for removal, I have a drawer that slides out (link here) that makes it super-easy. Empty it after every cook.
For cleaning the grill grate, the big boxes carry a spun brass fork tool that'll scrape your grate great.
For pizza stones NO NO NO cleaning.
This just in, there are ash-specific shop vacs. Best $100 I have spent in a long time!! (Once or twice a year I take out the guts and vac the Egg)
Temperature
The most critical aspect of cooking. Period. Get it right. Do not depend on your dome thermometer. Read the following:
AmazingRibs thermometer article, includes how to calibrate
Know that dome and grill surface temps are different. And you need a good thermometer. Two. Minimum.
The difference between charcoal and gas grilling is argued endlessly. My position is the aromas from a charcoal grill, more specifically a wood fire, bring anticipation to the dining experience, which enhances the whole package.
That said, some early cooking smoke is generally preferred. Meathead says it best.
Gassers, just light your grill, then a campfire, good to go!
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