ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-03-2009, 10:01 PM   #1
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Talking the lighting of tattoo

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!



the same basic principles can be used on any size egg or ceramic cooker and i imagine kettles too
Rick's Tropical Delight is offline   Reply With Quote


Unread 09-03-2009, 10:09 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

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. ??
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 09-03-2009, 10:17 PM   #3
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
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.
Rick's Tropical Delight is offline   Reply With Quote


Unread 09-03-2009, 10:37 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rick's Tropical Delight View Post
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.
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 ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 09-03-2009, 10:42 PM   #5
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
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...
Rick's Tropical Delight is offline   Reply With Quote


Unread 09-03-2009, 10:49 PM   #6
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Yep, nice tutorial Rick. I use my wiggle rod the same way.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 09-03-2009, 10:52 PM   #7
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Downloads: 0
Uploads: 0
Default

That's the only way I light my eggs at home.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Unread 09-03-2009, 11:01 PM   #8
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Great post Rick...will it work as well on a large? It would beat wasting propane and poppin' lump all over the place.
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, and MAK Grills
We cook on MAK Grills, WSM's, & BPS Drums
JD McGee is online now   Reply With Quote


Unread 09-03-2009, 11:05 PM   #9
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JD McGee View Post
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.
Rick's Tropical Delight is offline   Reply With Quote


Unread 09-04-2009, 01:22 AM   #10
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Downloads: 0
Uploads: 0
Default

ah ya need to quit screwing around & just use a 2 oz shot of absinthe...2 4 u & 1 for the egg....lol
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Unread 09-04-2009, 06:51 AM   #11
Rick's Tropical Delight
** Permanent Timeout **
 
Join Date: 04-25-07
Location: Farmersville, Ohio
Downloads: 0
Uploads: 0
Default

tattoo has big nuts



bacon fat smoke is white.
Rick's Tropical Delight is offline   Reply With Quote


Unread 09-04-2009, 09:47 AM   #12
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: South O, Omaha, NE
Downloads: 0
Uploads: 0
Default

Great pictures! Just wondering who does your nails Rick? They look well manicured!
__________________
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine
garyk1398 is offline   Reply With Quote


Unread 09-04-2009, 10:22 AM   #13
Don Marco
is One Chatty Farker
 
Don Marco's Avatar
 
Join Date: 08-09-07
Location: Germany
Downloads: 0
Uploads: 0
Default

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

Heres my way of lighting the eggs :

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

DM
Don Marco is offline   Reply With Quote


Unread 09-04-2009, 10:47 AM   #14
Digi
Full Fledged Farker
 
Join Date: 02-16-09
Location: Garland, TX
Downloads: 0
Uploads: 0
Default

is there any place in the states to get one of those looflighters?
__________________
[COLOR=Blue]Assassin Smoker - dubbed "Keyser Söze[/COLOR][COLOR=Blue]"
UDS - dubbed "The Binford UDS 1000"
Members Mark Stainless Grill - dubbed "King Grilla"
22.5" Weber OTG - dubbed "Little Bit"
[/COLOR]
Digi is offline   Reply With Quote


Unread 09-04-2009, 11:15 AM   #15
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Rick's Tropical Delight View Post
just my experience and imho and my two cents.
arrrghhh
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:46 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.