Use the Ash Tool to rake the coals across the cast iron fire grate so that the ash will fall to the bottom of the EGG.
If necessary, add more lump charcoal to bring the levels just up under the air holes. You are now ready to light the EGG. Never use lighter fluids, charcoal briquettes, self-starting charcoal in the Big Green Egg as they permanently contaminate your EGG with petrochemicals, tainting the flavour of your food. Then close it to bring the Egg to the desired temperature. This will take 15 to 20 minutes a bit longer in winter.
That is, raise the lid a few inches to release some of the heat, then lower it. Do this a couple times. For direct grilling of steaks, chops, burgers, etc. Sear the steak on the grate for 2 minutes per side giving a quarter turn after 1 minute , then lower the lid.
The lowered lid traps the smoke and seals in the moisture. It also speeds up the cooking time—7 minutes in all should do it. For indirect grilling and smoking, install a convEGGtor a. Insert it upside down that is, with the legs up and the flat section down. When working with charcoal, the basic rule is the more coal you use, the hotter your fire. A good rule of thumb is about 30 briquettes for smaller or portable grills and 50 to 75 briquettes for larger barrel and Kettleman grills. Although charcoal briquettes will work and can work, they are not the best fuel source for your Kamado grill.
Charcoal briquettes are made from a combination of wood dust, small shards of wood, and some filler items. For slow-smoking, add the normal measure of charcoal. Set about charcoal briquettes in a tall pile on the grill, near the grate.
Light about 10 briquettes in a starter or on the other side of the grill, then add to your existing pile. Well, a charcoal grill will stay hot if you keep it burning, so it will last until you stop adding coal or lighter fluid. However, if you let your grill burn out, then the heat will be gone within fifteen minutes and begin cooling off.
Burn away partner. No lighter fluid with your kamado.
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