Big Green Egg is committed to eco-friendly and natural products — what else would you expect from a company whose middle name is “Green”?! Big Green Egg painstakingly sources their organic charcoal to ensure that it contains no fillers, nitrates, chemicals, anthracite coal, limestone, treated wood or petroleum products. Unlike some of the other charcoals and briquettes on the market today, pure and natural Big Green Egg charcoal is made of premium hardwoods with NO additives whatsoever. We at The Fire House have tried other brands but have found that none compare to the quality of what Big Green Egg offers.
First you start with a good quality natural lump charcoal, but then comes the second most important part. Getting it fired up correctly. VERY IMPORTANT – don’t use any lighter fluid to get your coals started. It will leave residue in your Egg and cause your food to taste like the lighter fluid you just used. There are three good options to use when lighting up your grill. Fire starters are small squares that you simply place in the charcoal and light with a match. They will get your charcoal lit in a total of 7 minutes. They come in packs of 24, so you get 24 charcoal starts per pack. The next option is the electric charcoal starter. It plugs into an electrical outlet and has a heating element to start the grill. It also takes about 7 minutes but can last for hundreds of grilling experiences. Lastly you have the Looft lighter. It is like a hair dryer on steroids. In 2 minutes or less you can have your charcoal burning bright. In less than 10 minutes total, you can have your Big Green Egg up to 400 degrees and ready to put the burgers on. That’s faster than most gas grills.
Since your Big Green Egg is known as the World’s Best Smoker, let’s talk about wood chips, chunks and planks. There are too many types of woods to go into here, but it is best to come into The Fire House and we will be happy to explain what is right for your next meal. Wood chips are great when grilling something quick. You get about 20-30 minutes of smoke so try it on shrimp, fish, chicken breast or steaks. Wood chunks can give you several hours of smoke, so they are better used for smoking briskets, Boston butts or whole chickens. Planks can be used for many types of meats, but are most often used for fish. Plank salmon on the Big Green Egg will put most high quality restaurants to shame!
The Fire House Casual Living Store stocks a huge assortment of wood chips, chunks and planks. Come in today to learn more and to add some flavor to your favorite foods. Extra flavor means more complements to the chef!