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Reusing lump after Chicken Cook?

robnybbqrobnybbq Posts: 1,907
edited July 2012 in EggHead Forum
Last week we did a spatchcock chicken (Came out good).  Towards the end of the cook the grease/juice fell on the lump.  After I removed the chicken the grease flares up on he lump - Almost a flashback but I shut the dome fast enough and shut down the egg.

My question is since I shutdown the egg and all that grease/etc is on the leftover lump (Over half a firebox) will have a problem with a higher cook temp/flare ups on my next cook.  Planning a lower temp cook of pork butt next.  Or should I toss this lump?

Thanks

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • BYS1981BYS1981 Posts: 2,521
    I usually do new lump for long cooks, but I don't see an issue with it. My thinking is you will be allowing the lump to burn for 45 mins, or until smoke goes clear. Once smoke is clear fat will have burned off.
  • lousubcaplousubcap Posts: 16,222

    +1 With BYS1981, especially given you will be adding additional lump.  Make sure your lower grate is clear and you empty the ash pit for the low&slow-air flow is what its all about.

     

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • robnybbqrobnybbq Posts: 1,907
    ah good point.  Thanks

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • GriffinGriffin Posts: 7,657
    I would reuse the lump. Shouldn't be a problem. Light your lump as you normally would, close the dome and wait for any smoke or nasty smell to subside as the grease burns off. Mighty be smokier than normal at first, but once it starts running clean and smells fine, you will be good to go.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • BYS1981BYS1981 Posts: 2,521
    I was worried fire department was going to come yesterday. This is me cleaning platesetter after chicken thighs, or sending smoking signals haha.
  • AviatorAviator Posts: 1,712
    What the aboove posters said is so true. When I wokked for the first time the food went everywhere :) some into and onto the coals. Fired it up next time and let the egg burn it all off.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • bigphilbigphil Posts: 1,390
    i did ABT's and pig shots over the weekend direct cook tons of bacon fat on my lump . i relit it monday night for a high cook 700 for a steak it smoked like crazy till it burned off the grease from the bacon but other than that no problems the old lump went up to temp 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • bud812bud812 Posts: 1,839
    I was worried fire department was going to come yesterday. This is me cleaning platesetter after chicken thighs, or sending smoking signals haha.

    That looks like me every time I fire it up..

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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