just4fn Posted October 24, 2018 Share Posted October 24, 2018 If I do a low and slow=250 degrees, I light the middle of the lump at one spot and wait for it to get to temp. This can take 45 minutes. Is this typical or should I light it in more than one area? When I want it hot, I use a chimney starter and it takes maybe 30 to 45 minutes. Is this typical with your wait times? Quote Link to comment Share on other sites More sharing options...
Ballistic147 Posted October 24, 2018 Share Posted October 24, 2018 I usually spend around 1.5 to 2 hours bringing it up to temp for low and slow. I've found with my Pit Boss anything much faster than that and it seems much harder to stabilize. For lighting a low and slow I use a cotton ball soaked in denatured alcohol. For a quick hot fire, sometimes I use a chimney and others I use a map gas torch and it takes about 30 minutes to get to temp. Quote Link to comment Share on other sites More sharing options...
Chasdev Posted October 24, 2018 Share Posted October 24, 2018 I use a PartyQ blower and from the time I light the starter to the time I place the meat is around 30 minutes. I place the meat about 25 degrees below target temp to allow for a little over run due to the lid being opened. Quote Link to comment Share on other sites More sharing options...
grill seeker Posted October 24, 2018 Share Posted October 24, 2018 Right at about an hour here, if I watch it close. Quote Link to comment Share on other sites More sharing options...
keeperovdeflame Posted October 24, 2018 Share Posted October 24, 2018 I always light my Egg a full hour before I want to put food on it. Allowing your fire to develop from one lighter cube in the center IMO makes for a very stable, manageable, fire. I also do this little trick for times when we have people coming over and I want to put food on the grill when they get here. I light the grill an hour before the arrive but set the vents for 250, when they get here, I open the vents to where I set them for say 375 for a chicken cook. By the time we have said hello, poured glasses of wine, etc. The grill is ready for food. Smoke Eater, Aussie Joe and Ron5850 3 Quote Link to comment Share on other sites More sharing options...
Beermachine Posted October 24, 2018 Share Posted October 24, 2018 5 hours ago, Ballistic147 said: I usually spend around 1.5 to 2 hours bringing it up to temp for low and slow. I've found with my Pit Boss anything much faster than that and it seems much harder to stabilize. For lighting a low and slow I use a cotton ball soaked in denatured alcohol. For a quick hot fire, sometimes I use a chimney and others I use a map gas torch and it takes about 30 minutes to get to temp. Yep, I do exactly the same as you, including cotton balls in denatured alcohol! Works every time and building a small fire is worth the extra time for the control and stability. Smoke Eater 1 Quote Link to comment Share on other sites More sharing options...
Aussie Joe Posted October 25, 2018 Share Posted October 25, 2018 I go straight for the temp . The kj can be heated up to 500f for an hour before it's heat soaked .So you can easily get the temp up to 400 ,add wood add deflector select vents and it will drop back down to about 250 Quote Link to comment Share on other sites More sharing options...
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