question.... how long should lump last?

jad

Wanted to cook some pizza's so I fill up the (large) egg with lump (royal oak)
got it up to about 550 (about 30min) and about 3 pies into the cook about 10-12 min per pie temp would not get above 350 and I noticed about three quarters of the lump is gone. I assume that was the cause of the drop in temp.
Is this about right just 60 min. on a load of lump? If I wanted to do more pies would I be able to just fill it back up by dumping fresh lump onto the remaining hot coals?
BTY first two pies were good but the ones cooked at lower temp were not very good, the second two were from a different batch of pizza dough so i am not sure if it was the dough or the lower temps  they were cooked at.

Thanks

grege345

When you say fill how much do you actually fill?

jcaspary

At higher temps the lump goes much faster.  I have found that RO burns quicker also.  You can do a couple of things to help out.  One is to fill the lump to just below the plate setter not to the top of the firebox.  The other would be to add lump but then you need to wait once you add it for it to heat up.

jad

filled it up to the top of the fire box, had the plate setter feet up then cooking grid on top of legs then two fire bricks with the pizza stone on top of the bricks to get the pizza higher up in the dome.

XC242

@jad, with that configuration fill it with lump to within an inch of the bottom of the place setter

grege345

There is no such thing as having too much lump in your egg. Fill it to within an inch of the bottom of the plate setter. The egg snuffs really well so its not like your wasting lump. On a side note I made pizza last night and thought I had enough leftover lump from a previous cook. About firebox height like you. Yep I ran out. Lol. I should practice what I preach lol. Takes a lot of heat to get that stone to the right temp

lousubcap

I believe that once you cross the 4 hour mark you should seek medical assistance:)

yellowdogbbq

That doesn't seem right if you filled it up.  I've gotten some bad bags of Royal Oak in the past and had trouble holding temp. Royal Oak is hit or miss for me.  Try a different bag next time or a different brand.