The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-27-2011, 11:20 AM   #1
dae06
On the road to being a farker

 
dae06's Avatar
 
Join Date: 09-01-11
Location: S.E Minnesota
Downloads: 0
Uploads: 0
Default Burning time on a bag of charcoal

I am wondering how long I can expect to keep a burn at ~250 degrees using a bag of charcoal. Please specify if you are using Lump or briquets.

I am referring to a 16 lbs. bag of briquets or comparable sized bag of lump. Let's keep all other factors (wind, temp, etc.) at an average 80 degree day, no wind.

I know all smokers are different, but I use an offset Char-Griller with most of the mods that I have seen. Not the most efficient for holding heat.

Thanks
dae06 is offline   Reply With Quote


Unread 09-27-2011, 11:47 AM   #2
bover
is one Smokin' Farker
 
Join Date: 01-19-11
Location: Lee's Summit, MO
Downloads: 0
Uploads: 0
Default

On my UDS? At *least* 24 hours. No problem.
__________________
"If I were just a bit more humble, I'd be perfect"
bover is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 11:48 AM   #3
tamadrummer
is one Smokin' Farker
 
tamadrummer's Avatar
 
Join Date: 07-12-11
Location: Zephyrhills, FL
Downloads: 0
Uploads: 0
Default

If your char-griller is anything like my SNP, your bag of charcoal should get you through about 6h of cooking maybe 8 if you are lucky.
tamadrummer is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 11:51 AM   #4
Disciple882542
On the road to being a farker
 
Join Date: 08-26-11
Location: Clanton, Al
Downloads: 0
Uploads: 0
Default

I can go 12 +/- hours in my Chargriller 5050 with that much and few splits for smoke. Ash has to be cleaned out at some point though.
__________________
Sinner saved by His grace. No more, no less.
Disciple882542 is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 12:08 PM   #5
dae06
On the road to being a farker

 
dae06's Avatar
 
Join Date: 09-01-11
Location: S.E Minnesota
Downloads: 0
Uploads: 0
Default

Thanks, my last burn was a learning experience. I definately needed to remove the ash (which I didn't). I had a hard time bringing it back up to temp once the air flow began to get blocked. I'm working on a raised coal basket for better air flow and easier clean out.
dae06 is offline   Reply With Quote


Unread 09-27-2011, 01:46 PM   #6
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Hmmmm, 16 pounds of lump. I can't get 16 pounds in my large Egg.... maybe 7 pounds, but I can get over 20 hours of burn time at 250° with 7 pounds. So expanding that to answer the question, I would have to re load the Egg, and since it's hot and would stay hot during the reload.... so my guess would be 45 to 50 hours.

Now I can get maybe 11 pounds in my BDS which will burn for at least 16 hours, so with a reload on it with the other 5 pounds of lump, I'll say 25 hours of burn time.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 02:23 PM   #7
Kathy's Smokin'
is One Chatty Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Downloads: 0
Uploads: 0
Default

Hi!

I'm still trying to get this right, too. I've done 3 smokes in my COS Char Broil and all three times I finished off in the oven. The first two smokes had no mods and the heat and smoke just cooked the top 75% of the pork loin. My third smoke was last night after my mods. I even took pictures to post later. I burned about 4 pounds natural briquettes (very dense and heavy) and then put in shovel fulls of embers from the campfire but couldn't get the temps anywhere near what I did before mods. Finally figured it out I think -- the baffle needs vent holes! I cut off the top 80% of the hole and blocked the heat I think. So, off to the baffle with drill in hand. I'll put holes no higher than the height of the top of meat cooking in there and see what happens.
__________________
"Dragona" the Vision Kamado Pro, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!
I got a ZERO for the best back bacon I've ever tasted!

Walk in beauty, Dan Chambers.

Hi!
Kathy's Smokin' is offline   Reply With Quote


Unread 09-27-2011, 02:24 PM   #8
bassace
Got Wood.
 
bassace's Avatar
 
Join Date: 06-02-08
Location: Green Bay, WI
Downloads: 0
Uploads: 0
Default

16 pounds on my WSM 16 hours. On my chargriller 8 at most.

-- Sent from my HP TouchPad using Communities
__________________
22.5 WSM w/ Auber Temp Control, 2 - 18.5 WSM, 26.75 OTG, 22.5 OTG, 2 - SJ, 2011 Genesis E-320
bassace is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 02:40 PM   #9
1FUNVET
Babbling Farker

 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bover View Post
On my UDS? At *least* 24 hours. No problem.

I agree, Easily 24 hours.
1FUNVET is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 02:40 PM   #10
Kathy's Smokin'
is One Chatty Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Downloads: 0
Uploads: 0
Default

Sorry, forgot to say I get about 8 hours from a 16# bag of natural very dense charcoal briquettes. I thought I wasn't getting enough heat/time but it looks like I am getting the same as some. Just not getting the heat to the meat. I'll work on tightening it up, drilling holes in the baffle. I spend all my time getting coal ready in the chimney and dumping it in then still don't get fully cooked. I'm getting a charcoal basket made soon.
__________________
"Dragona" the Vision Kamado Pro, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!
I got a ZERO for the best back bacon I've ever tasted!

Walk in beauty, Dan Chambers.

Hi!
Kathy's Smokin' is offline   Reply With Quote


Unread 09-27-2011, 03:04 PM   #11
Jbomb
On the road to being a farker

 
Join Date: 09-12-07
Location: Carbon Cliff, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dae06 View Post
I am wondering how long I can expect to keep a burn at ~250 degrees using a bag of charcoal. Please specify if you are using Lump or briquets.

I am referring to a 16 lbs. bag of briquets or comparable sized bag of lump. Let's keep all other factors (wind, temp, etc.) at an average 80 degree day, no wind.

I know all smokers are different, but I use an offset Char-Griller with most of the mods that I have seen. Not the most efficient for holding heat.

Thanks
I have the same cooker. It is a fuel burner. Nothing seems to seal the right way. I best mod I made was inserting another grate for charcoal to get it up off the bottom for better air flow and a way to remove the ash. Whom ever did the enginering on this cooker should recieve a slap to the face daily.

I would advise a charcoal basket for sure.

I would say if I did a cook for a pork butt (12 hours) I would use almost 1 bag of briquetts and about half of lump while picking out the biggest pieces. Pluss more than I can count wood chunks or sticks. Hard to really gage I guess. Sometimes more sometims less. Leaving in the midwest where I am its almost always windy and that killed me.

With that said Im glad I bought one because it made me learn how to deal with building and retaining fires. I used this cooker for about 3 to 4 years before buying a WSM. I feel as if I am cheating using this cooker but is more economical. Seems also as with keeping a consistant temperature the food is more juicy and tender.
Jbomb is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 03:05 PM   #12
expatpig
is One Chatty Farker
 
Join Date: 02-20-10
Location: Cochrane, On.
Downloads: 0
Uploads: 0
Default

38-40hrs in my UDS
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 03:06 PM   #13
Disciple882542
On the road to being a farker
 
Join Date: 08-26-11
Location: Clanton, Al
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dae06 View Post
Thanks, my last burn was a learning experience. I definately needed to remove the ash (which I didn't). I had a hard time bringing it back up to temp once the air flow began to get blocked. I'm working on a raised coal basket for better air flow and easier clean out.
I usually throw in about a 1/2 a chimney full of Kingsford Blue Bag to start then have to feed a double handfull (10-15 briquettes?) every 1.5-2 hours. At about 5 hours, I will spread the ash out with a stick through the vents...allows it to breath a little better. I usually have to dump the ashes around 7-9 hours. Prior to dumping, I'll start up another 1/2 chimney and when that gets ready I dump the ash and then put the hot coals in. I have to babysit mine and add more fuel about every 1 1/2 - 2 hours.

Hope this helps.

God bless,
Disciple
__________________
Sinner saved by His grace. No more, no less.
Disciple882542 is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 03:12 PM   #14
dae06
On the road to being a farker

 
dae06's Avatar
 
Join Date: 09-01-11
Location: S.E Minnesota
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kathy's Smokin' View Post
Sorry, forgot to say I get about 8 hours from a 16# bag of natural very dense charcoal briquettes. I thought I wasn't getting enough heat/time but it looks like I am getting the same as some. Just not getting the heat to the meat. I'll work on tightening it up, drilling holes in the baffle. I spend all my time getting coal ready in the chimney and dumping it in then still don't get fully cooked. I'm getting a charcoal basket made soon.
I'm guessing the baffle acted like more of a damper than heat distributor. Drilling holes would definately be a good start.

Hold on..........This is almost a hijacking of my own thread???????
dae06 is offline   Reply With Quote


Thanks from:--->
Unread 09-27-2011, 05:56 PM   #15
Kathy's Smokin'
is One Chatty Farker

 
Kathy's Smokin''s Avatar
 
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dae06 View Post
I'm guessing the baffle acted like more of a damper than heat distributor. Drilling holes would definately be a good start.

Hold on..........This is almost a hijacking of my own thread???????
Started by me, I think, my apologies. But the hijack does bring up a good point -- until I saw the answers on this thread I was thinking there was something different about my charcoal or I was burning it wrong. It seems there are smoker pigs that burn charcoal too fast -- do enough smoking and you're better off spending money getting a good smoker than wasting half (or more of) the charcoal. I think I should have been able to smoke a 7 lb pork loin with 1 16# bag of briquettes, so the problem is not getting enough hours from the charcoal I'm discovering, it's my smoker and my own sub par mods. It's a good lesson. Thank you for asking the question and thank you to everyone that chimed in. A really good lesson for me.
__________________
"Dragona" the Vision Kamado Pro, and a vision she is.
IMBAS MOINK Ball certified by the Kink Of MOINK hisself!
When all else fails just ask yourself, WWBD???
Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about!
I got a ZERO for the best back bacon I've ever tasted!

Walk in beauty, Dan Chambers.

Hi!
Kathy's Smokin' is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
That frustrating charcoal bag stiching Beerbecue Q-talk 22 07-06-2011 11:26 PM
Wood burning vs propane vs charcoal Zedsdead Q-talk 31 03-18-2010 02:52 PM
The sacrificial bag of charcoal... bigabyte Q-talk 18 09-04-2009 10:05 PM
Kingsford Blue Bag Charcoal Vince RnQ Q-talk 12 07-04-2009 11:19 AM
What have you found in your charcoal bag? wnkt Q-talk 35 09-14-2007 05:25 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:50 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts