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Cheap Charcoal Keep or pitch

alanjesqalanjesq Posts: 23
edited 11:05AM in EggHead Forum
For the first time ever, I unknowingly bought "cheap" characoal. When I opened the bag, I noticed how small the lumps are compared to my usual BGE Characoal that I buy.

I am about to start smoking 3 Pork butts early a.m. the smoke will take 20+ hours. the XL is already loaded with the cheap stuff, but I have a fresh bag of BGE Lump Stuff. Should I clean out the XL and reload or smoke and just keep an eye on it??




  • I would dump the lump. Good quality meat and good Q deserves good lump. Get the best.
  • I had some lump that I got that sparked like crazy and left a nasty film on the inside of the egg. Problem is I bought 3 bags. I poured it into on the ground next to my compost and then covered it up when i turned the compost...Ok maybe alot of work, but hey maybe it will make it in the garden one day.. and grow the jalapeno's for my ABTs...
  • If it is real small pieces then you might want to take it out and put some bigger pieces on the bottom so that the air will get through to keep the fire going. If there is to many small pieces on bottom it will clog up the holes in the grate and fire box.
    Good luck and Happy Eggin

  • If the only issue is the piece size, you should be okay to use it, IMHO. If it's got a bad smell to it, I'd dump it and use your good stuff.

    BTW, Shop 'n' Save sells Royal Oak lump for about half of what you can get the BGE stuff for, and it's the same manufacturer.
  • bubba timbubba tim Posts: 3,216
    Why do you say it is cheap? Just because the lump is small does not mean it is cheap. As long as you filled it up all the way to the top of your fire ring you should be ok. Light it in the normal way and get it going! ;)
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • If it originated in South America, dump it...

  • RRPRRP Posts: 21,749
    why not tell us the brand name and country of origin?
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • playing devils advocate here i would say use it and then charge it off to a client............
  • StanleyStanley Posts: 623
    The BEST lump I've found so far - WGC Weekend Warrior - is South American. We disagree.
  • StanleyStanley Posts: 623
    Hard to say, not knowing what it is. I've got some Cowboy (that's about as cheap as lump gets around here) that is oh-so quick to light and oh-so quick to get up to temp. Wouldn't want to depend on it for a 16 hr. cook, but works great for a 6 hr. rib cook.
  • That particular brand is unavailable to me, but the three different S.A. lumps I have used sparked terribly when lighting, and covered everything inside of my Eggs with a white residue.

  • The MAJOR thing here isn’t where it came from or even the size of the lump. If it burns well, doesn’t ash (fly ash) or give off bad gases use it.
    OTOH, if you have larger lump, put that on the bottom and the smaller on the top. I do that most every time I fill / clean my Egg…It just burns better with the smaller lump on top.
    My 2cents!
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