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Topic History of: 1st butt on new BGE
Max. showing the last 6 posts - (Last post first)

Author	Message
alphaking	icemncmth, thanks! i appreciate the help. chris
icemncmth	alphaking, What I do is probably what most do... I put the lump in by hand...large pieces first..then work my way up till I fill the fire box.. Then I use a MAPP tourch...and light the lump in a few places... You can do the same with fire starter cubes.... Paper towl soaked in Olive Oil.. the way the egg works is to draw air in from the bottm vent in exhaust the air out the top... So all you really have to do is light the lump in a couple of places and it will burn down.. You don't have to light then load on top or burry any that are lit. Fire will follow the source and the source is lump...
alphaking	icemncmth, thanks for the advice. i dumped them in one spot in the center and covered with a couple unlit pieces. if i understand your post correctly, you get lit coals from a chimney and spread them out over the unlit coals. is this correct? also, do you cover them up afterwards with unlit coal, or just let it go? thanks, chris
alphaking	icemncmth, thanks for the advice. i dumped them in one spot in the center and covered with a couple unlit pieces. if i understand your post correctly, you get lit coals from a chimney and spread them out over the unlit coals. is this correct? also, do you cover them up afterwards with unlit coal, or just let it go? thanks, chris
alphaking	Thanks, and i appreciate the advice. I was kind of doubtful whether the meat would stay tender without foiling during the cook. But after letting it rest the bone pulled right out. I think the best part is being able spend a little more time experimenting with recipes, rubs and marinades vs. tending the offset. i definitely look forward to future cooks and hanging around the forum. chris
alphaking	" border="0" />Thanks, and i appreciate the advice. I was kind of doubtful whether the meat would stay tender without foiling during the cook. But after letting it rest the bone pulled right out. I think the best part is being able spend a little more time experimenting with recipes, rubs and marinades vs. tending the offset. i definitely look forward to future cooks and hanging around the forum. chris