the lighting of tattoo

Rick's Tropical Delight · Sep 3, 2009

here's how i lit the mini egg tonight. a little trick i learned from stike on the bge forum...

paper towel drizzled with canola oil

twist and light both ends

initial temperature rise from the flames

then a drop in temperature as the flames go out and the fire grows deep into the lump pile

a little too much of a drop in temperature so let me introduce you to my little friend!

break up the "crust" of charcoal that has formed over the fire within to let the flames out using a thirdeye mini egg wiggle rod, of course

add apple chips

wait for the white smoke to turn blue

now we're cooking! :biggrin:

the same basic principles can be used on any size egg or ceramic cooker and i imagine kettles too

MilitantSquatter · Sep 3, 2009

Nice sequence RTD...

Question : Can you explain " break up the "crust" of charcoal that has formed over the fire within to let the flames out" ?

Never did that before (at least not at start of burn).. Do you do this only when trying to get temps up very high for grilling, pizza etc. ??

Rick's Tropical Delight · Sep 3, 2009

MilitantSquatter said:
Nice sequence RTD...

Question : Can you explain " break up the "crust" of charcoal that has formed over the fire within to let the flames out" ?

Never did that before (at least not at start of burn).. Do you do this only when trying to get temps up very high for grilling, pizza etc. ??

yes, sir. to get the higher temps you need to break up the top of the lump pile and let the flamage out. for low-n-slow cooks, the fire under the crust that grows toward the air source at the charcoal grate will maintain a 250 degree dome temp no problem, but for cooking at 450 and higher, the flames must be released. just my experience and imho and my two cents. :biggrin:

MilitantSquatter · Sep 3, 2009

Rick's Tropical Delight said:
yes, sir. to get the higher temps you need to break up the top of the lump pile and let the flamage out. for low-n-slow cooks, the fire under the crust that grows toward the air source at the charcoal grate will maintain a 250 degree dome temp no problem, but for cooking at 450 and higher, the flames must be released. just my experience and imho and my two cents. :biggrin:

Thanks RTD...will be sure to try this on the medium tomorrow as I'm planning on jacking up the temps real high for some pizza's for lunch. Never thought about it before but makes sense.. always just tried to get there with airflow at the bottom vent and daisywheel.

See any problems doing this for high heat with plate setter ?

Rick's Tropical Delight · Sep 3, 2009

MilitantSquatter said:
Thanks RTD...will be sure to try this on the medium tomorrow as I'm planning on jacking up the temps real high for some pizza's for lunch. Never thought about it before but makes sense.. always just tried to get there with airflow at the bottom vent and daisywheel.

See any problems doing this for high heat with plate setter ?

nope, i do it all the time. just don't open everything all the way right after you put in the plate setter and pizza stone. choke the fire back to burn at a steady 350 for awhile until the ceramics have a chance to heat up, then stir up the lump and let er rip. sometime, the lump will not need stirring; it depends on the amount of small pieces on the top of the lump pile...

thillin · Sep 3, 2009

Yep, nice tutorial Rick. I use my wiggle rod the same way.

Buster Dog BBQ · Sep 3, 2009

That's the only way I light my eggs at home.

JD McGee · Sep 3, 2009

Great post Rick...will it work as well on a large? It would beat wasting propane and poppin' lump all over the place.

Rick's Tropical Delight · Sep 3, 2009

JD McGee said:
Great post Rick...will it work as well on a large? It would beat wasting propane and poppin' lump all over the place.

toss in two or three oil drizzled paper towel twists for a large. if you get part of the twist down in a hole between some large lump pieces it works great.

blues_n_cues · Sep 4, 2009

ah ya need to quit screwing around & just use a 2 oz shot of absinthe...2 4 u & 1 for the egg....lol:twisted:

Rick's Tropical Delight · Sep 4, 2009

tattoo has big nuts :biggrin:

bacon fat smoke is white.

garyk1398 · Sep 4, 2009

Great pictures! Just wondering who does your nails Rick? They look well manicured!

Don Marco · Sep 4, 2009

Paper towels work fine, they are the best way to light an egg - if you dont have electricity around :biggrin:

Heres my way of lighting the eggs :

http://www.youtube.com/watch?v=Ow7Lm6_bCf0

DM

Digi · Sep 4, 2009

is there any place in the states to get one of those looflighters?

chambersuac · Sep 4, 2009

Rick's Tropical Delight said:
just my experience and imho and my two cents. :biggrin:

arrrghhh:shock::shock::shock::shock::shock:

Big George's BBQ · Sep 4, 2009

As usual very informative and helpful Rick. Do you need to try to get the bottom charcoals lit if you are doing low and slow or burns for burger or chicken around 350. I like your little friend squeeze bottle. Ever have a problem of the flame coming back to the source- bottle

Rick's Tropical Delight · Sep 4, 2009

Big George's BBQ said:
As usual very informative and helpful Rick. Do you need to try to get the bottom charcoals lit if you are doing low and slow or burns for burger or chicken around 350. I like your little friend squeeze bottle. Ever have a problem of the flame coming back to the source- bottle

nope. always light from the top.

that's not a squeeze bottle, it's a small, personnal fan to increase the draft through the bottom vent. it really works well. did you think i was spraying rum or lighter fluid into the bottom of the egg?

no lighter fluid, never, never, never.

Rick's Tropical Delight · Sep 4, 2009

garyk1398 said:
Great pictures! Just wondering who does your nails Rick? They look well manicured!

that's my best thumb! i was careful not to get any nasty looking fingers in the frame. plus, all the others have black polish on them! :shock::roll:

chambersuac said:
arrrghhh:shock::shock::shock::shock::shock:

:biggrin:

leanza · Sep 4, 2009

Rick, so what I'm seeing is a 33 minute duration from start to cook?

Rick's Tropical Delight · Sep 4, 2009

leanza said:
Rick, so what I'm seeing is a 33 minute duration from start to cook?

yep, that's what it was last night. it's not that long using other lighting methods like the weedburner or starter cubes. i just thought i'd present the twisted paper towel method for an option. the drop in temp to 200 was unexpected so i pulled out the fan to get it the fire growing... it wouldn't have taken that long if i would have stayed with the egg instead of coming in the house and playing on the computer while working on a twelve pack

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