How long of burns are you getting with one load of charcoal in green egg?

kylersk · 01-31-2010, 01:11 PM

Granted it got down to about zero last night, but I couldnt get 12 hours on one load. Woke up this morning and the temp was about 190 and I couldnt get it back up. Checked an all the coal is basically gone. Finishing the Butt in the oven.
This is the second time I tried an overnight cook and failed, both times it was cold out though.

gtsum · 01-31-2010, 01:14 PM

cold temps have an effect, but it should not matter that much...certainly not to the point of not being able to finish an overnight but..what kind of charcoal are you using?

kylersk · 01-31-2010, 01:17 PM

Cowboy

f308gt4 · 01-31-2010, 01:17 PM

I've noticed I'm using a bit more coal than I was expected to believe with my new egg. I used a 10 lb bag of lump in 4 cooks.

By the end of my last cook yesterday, there wasn't much left in the egg.

I'm in SoCal, so it's not the temperature here. I do notice that I have my vents open a bit more than some of the photos I've seen, so maybe that is part of it (vents open more, more burning?). I don't appear to have any air leaks, gasket seems to be tight all around the egg.

Sorry I can't help, but I was wondering the same thing as you.

(On edit- I noticed you are using Cowboy Lump- I'm using the Royal Oak brand from Walmart, which is supposed to be the same thing as the BGE brand charcoal).

h20loo · 01-31-2010, 01:22 PM

If you are using lump you should break up the big pieces and make sure its fairly tight. This is really important for an UDS. For the guys that are new- when adding lump its better to move your lit coals to one side and put the new in beside the lit. When you dump it on top you can end up with a temp spike that is hard to control.

cbagby64 · 01-31-2010, 01:26 PM

What size egg and what temp were you cooking at? I have an XL and can usually do a 12 hour cook and have about 1/3 of the charcoal left(cooking at 250). I did notice on Friday night that I burned a little more lump than normal but still had more than a 1/4 left.

gtsum · 01-31-2010, 01:35 PM

for me, cowboy does not last as long as RO (I have a primo oval xl). I did a 9 hour cook yesterday in 17 degree weather with blowing snow (with a cyberqii) and I have about 50% of my lump left. How are you lighting your lump? For low and slows, I light a few pieces on top and then let it go and I have been having good success putting the meat on the cooker as soon as I light it (more time in the smoke ring temps...ie under 140 degrees internal meat temp). If you are lighting the entire lump pile (deep fire), that will make it go quicker...How are your vent settings?

cbagby64 · 01-31-2010, 01:37 PM

^^what he said on the cowboy. My experience is that cowboy burns faster and has more ash than RO.

kylersk · 01-31-2010, 01:44 PM

Thanks for the replies. This past summer, I used Royal Oak in my UDS, but the local hardware store doesnt carry it in the winter. So I tried Cowboy.

Finished in oven and here's my lunch.

HeSmellsLikeSmoke · 01-31-2010, 01:45 PM

Are you using the Minion method?

kylersk · 01-31-2010, 01:49 PM

I'm starting the fire by filling box with charcoal. Then I take a piece of paper towel and pour some oil on it. Bunch it up and stick in center of charcoal, on top with a couple pieces of charcoal over it. Then I light it and let it burn untill I see some red coals, then close lid and wait for temp to rise.

WineMaster · 01-31-2010, 01:50 PM

Go to any Ace Hardware, The Big Green Egg coal is Royal Oak.

Dan

gtsum · 01-31-2010, 01:51 PM

Quote:

Originally Posted by kylersk

I'm starting the fire by filling box with charcoal. Then I take a piece of paper towel and pour some oil on it. Bunch it up and stick in center of charcoal, on top with a couple pieces of charcoal over it. Then I light it and let it burn untill I see some red coals, then close lid and wait for temp to rise.

that is how I light mine for grilling (gets up to grilling temps in about 10 minutes). Perhaps you are getting too many coals lit at once? I would try the minion method and see if that helps

chimmike · 01-31-2010, 02:15 PM

what is the minion method again? put some lit coals over unlit coals?

gtsum · 01-31-2010, 02:16 PM

correct

01-31-2010, 01:11 PM	#1
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota	How long of burns are you getting with one load of charcoal in green egg? Granted it got down to about zero last night, but I couldnt get 12 hours on one load. Woke up this morning and the temp was about 190 and I couldnt get it back up. Checked an all the coal is basically gone. Finishing the Butt in the oven. This is the second time I tried an overnight cook and failed, both times it was cold out though. __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

01-31-2010, 01:17 PM	#3
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota	Cowboy __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

01-31-2010, 01:26 PM	#6
cbagby64 Full Fledged Farker Join Date: 04-21-09 Location: Urbandale, IA	What size egg and what temp were you cooking at? I have an XL and can usually do a 12 hour cook and have about 1/3 of the charcoal left(cooking at 250). I did notice on Friday night that I burned a little more lump than normal but still had more than a 1/4 left. __________________ Albino Rhino BBQ

01-31-2010, 01:37 PM	#8
cbagby64 Full Fledged Farker Join Date: 04-21-09 Location: Urbandale, IA	^^what he said on the cowboy. My experience is that cowboy burns faster and has more ash than RO. __________________ Albino Rhino BBQ

01-31-2010, 01:44 PM	#9
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota	Thanks for the replies. This past summer, I used Royal Oak in my UDS, but the local hardware store doesnt carry it in the winter. So I tried Cowboy. Finished in oven and here's my lunch. __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

01-31-2010, 01:14 PM	#2
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	cold temps have an effect, but it should not matter that much...certainly not to the point of not being able to finish an overnight but..what kind of charcoal are you using?

01-31-2010, 01:17 PM	#4
f308gt4 On the road to being a farker Join Date: 01-18-10 Location: Tustin, CA	I've noticed I'm using a bit more coal than I was expected to believe with my new egg. I used a 10 lb bag of lump in 4 cooks. By the end of my last cook yesterday, there wasn't much left in the egg. I'm in SoCal, so it's not the temperature here. I do notice that I have my vents open a bit more than some of the photos I've seen, so maybe that is part of it (vents open more, more burning?). I don't appear to have any air leaks, gasket seems to be tight all around the egg. Sorry I can't help, but I was wondering the same thing as you. (On edit- I noticed you are using Cowboy Lump- I'm using the Royal Oak brand from Walmart, which is supposed to be the same thing as the BGE brand charcoal).

01-31-2010, 01:22 PM	#5
h20loo is one Smokin' Farker Join Date: 01-22-08 Location: waterloo ontario	If you are using lump you should break up the big pieces and make sure its fairly tight. This is really important for an UDS. For the guys that are new- when adding lump its better to move your lit coals to one side and put the new in beside the lit. When you dump it on top you can end up with a temp spike that is hard to control.

01-31-2010, 01:35 PM	#7
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	for me, cowboy does not last as long as RO (I have a primo oval xl). I did a 9 hour cook yesterday in 17 degree weather with blowing snow (with a cyberqii) and I have about 50% of my lump left. How are you lighting your lump? For low and slows, I light a few pieces on top and then let it go and I have been having good success putting the meat on the cooker as soon as I light it (more time in the smoke ring temps...ie under 140 degrees internal meat temp). If you are lighting the entire lump pile (deep fire), that will make it go quicker...How are your vent settings?

01-31-2010, 01:45 PM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Are you using the Minion method? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-31-2010, 01:49 PM	#11
kylersk Full Fledged Farker Join Date: 03-30-09 Location: Minnesota	I'm starting the fire by filling box with charcoal. Then I take a piece of paper towel and pour some oil on it. Bunch it up and stick in center of charcoal, on top with a couple pieces of charcoal over it. Then I light it and let it burn untill I see some red coals, then close lid and wait for temp to rise. __________________ UDS, Large Green Egg, Weber Genisis, Weber Smokey Joe.

01-31-2010, 01:50 PM	#12
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Go to any Ace Hardware, The Big Green Egg coal is Royal Oak. Dan __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

01-31-2010, 02:15 PM	#14
chimmike Got Wood. Join Date: 01-30-10 Location: Parrish, FL	what is the minion method again? put some lit coals over unlit coals?

01-31-2010, 02:16 PM	#15
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	correct