the lighting of tattoo

Rick's Tropical Delight · 09-03-2009, 10:01 PM

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

MilitantSquatter · 09-03-2009, 10:09 PM

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 · 09-03-2009, 10:17 PM

Quote:

Originally Posted by MilitantSquatter

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.

MilitantSquatter · 09-03-2009, 10:37 PM

Quote:

Originally Posted by Rick's Tropical Delight

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 ?

Rick's Tropical Delight · 09-03-2009, 10:42 PM

Quote:

Originally Posted by MilitantSquatter

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 · 09-03-2009, 10:49 PM

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

Buster Dog BBQ · 09-03-2009, 10:52 PM

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

JD McGee · 09-03-2009, 11:01 PM

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 · 09-03-2009, 11:05 PM

Quote:

Originally Posted by JD McGee

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 · 09-04-2009, 01:22 AM

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

Rick's Tropical Delight · 09-04-2009, 06:51 AM

tattoo has big nuts

bacon fat smoke is white.

garyk1398 · 09-04-2009, 09:47 AM

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

Don Marco · 09-04-2009, 10:22 AM

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

Digi · 09-04-2009, 10:47 AM

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

chambersuac · 09-04-2009, 11:15 AM

Quote:

Originally Posted by Rick's Tropical Delight

just my experience and imho and my two cents.

arrrghhh

09-03-2009, 10:01 PM	#1
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio	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

09-03-2009, 10:09 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	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. ?? __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

09-03-2009, 10:49 PM	#6
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	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

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

09-03-2009, 11:01 PM	#8
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Great post Rick...will it work as well on a large? It would beat wasting propane and poppin' lump all over the place. __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

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

09-04-2009, 06:51 AM	#11
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio	tattoo has big nuts bacon fat smoke is white.

09-04-2009, 09:47 AM	#12
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	Great pictures! Just wondering who does your nails Rick? They look well manicured! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

09-04-2009, 10:22 AM	#13
Don Marco is One Chatty Farker Join Date: 08-09-07 Location: Germany	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

09-04-2009, 10:47 AM	#14
Digi Full Fledged Farker Join Date: 02-16-09 Location: Garland, TX	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]