Don’t use lighter fluids because they’ll be absorbed into the ceramics, permanently contaminating your Big Green Egg with nasty chemicals and tainting the flavor of your food.
You’ll want to put 1″ – 2″ Seasoned Wood Chunks on top of a layer of charcoal. Wood chunks burn faster than charcoal so you may need to add more during the cooking process.
Your Big Green Egg is designed to remain closed while cooking so be sure and use the air control device to regulate temperature. Leaving the dome open to oxygen will fuel the flame, increase the temperature, and burn through your wood chunks much faster. Also try and minimize heat loss by reducing the number of times you check or move food.
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