need some help here guys. i have seem vids and pictures doing the light up of the egg. i have seen the light up in the center with 2 to 5 pieces of charcoal. some have putted 2 pieces at the 12 o-clock, and others at the 6 o-clock position. this has caught my attention and i been thinking (be nice) that this might be a way of controlling the burn rate and make it easier to control and maintain the temp. you know like the snake method. so any ideas? i am smoking tomorrow so i was thinking about to try a different way to light (i always light in the center 5 pieces) and test how easy to maintain temp control.
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Lighting a kamados smoker
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Charter Member
- Dec 2014
- 7355
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
Kamados tend to burn away from the intake vent toward the back of the Kamado. If I am doing 225-275 I like to light it about midway between the center and the intake vent. Lighting it that way encourages more charcoal to burn before it reaches the back. If I am going for higher temps I light it in three places- 2-10-6.
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Originally posted by LA Pork Butt View PostKamados tend to burn away from the intake vent toward the back of the Kamado. If I am doing 225-275 I like to light it about midway between the center and the intake vent. Lighting it that way encourages more charcoal to burn before it reaches the back. If I am going for higher temps I light it in three places- 2-10-6.
Anyhow, I usually start mine with one of these things. They’re about $10 at Lowe’s, they last about 3-4 years.
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I leave it in for quite a while: 10 minutes, at least. Then it depends, what I do next. For bbq, I’ll stir the coals and leave the lid open a few more minutes, then shut it and work the dampers. For grilling, I’ll leave the lid open another 10 minutes or more, until flames are jumping, then shut the lid and work the dampers.
It took me quite a few cooks, and even now, almost 10 years later, if I’m not paying attention sometimes it doesn’t do what I want It to. Hang in there. You’ll get it.
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I ditched the electric starter for a chimney starter. It gets all the charcoal to a nice even white heat whereas the electric starter had hot spots.
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matthewheath , yeah, it does. I’ve thought about using a chimney when I grill on the BGE. As it is, I’ll leave it in longer, then give it a stir and wait a few minutes.
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Club Member
- Feb 2018
- 2816
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
I use Weber cubes in my XL BGE. For low and slow 1 cube in the back. For hot and fast cooks I light half a chimney and dump it on top of the pile when fully lit.
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For low and slow you put it at 12 o'clock, does it seem to give better temp control? this is what i trying to find out. i do not have a weber but the way i have seen the light with the snake method it would seem they would have a constant burn area(mass) and going in just one direction. just like the way you lite for low and slow.
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