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How long will a LG maintain 225 degrees?

Wanabe
Wanabe Posts: 355
edited November -0001 in EggHead Forum
How long will a LG Egg burn with the lump halfway up the fire ring at 225? I know a lot probably depends on how it loaded and where the ashes fall.

The reason I ask is I just did my first “low and slow” and it took 18 hours. The lump left in the pit is still at the top of the firebox after I stirred it up with the ash tool. Would it be possible to reload with meat and continue a low and slow for an extended period?

I am considering cooking the pulled pork for my clubs upcoming event this Feb. I will need to make enough pulled pork to feed 200+.
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    I never fill past the firebox and have down two low and slows on the same fill.

    Never cooked for 18 hour straight either.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Probably around 30 hours. I've done a 20 hour cook and had a fair amount of lump left over...
    The Naked Whiz
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  • AZRP
    AZRP Posts: 10,116
    How did the butt turn out? -RP
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  • Wanabe
    Wanabe Posts: 355
    AZRP wrote:
    How did the butt turn out? -RP


    Hey Randy
    We had friends in from San Diego and he is an international business traveler. He said this was the best-pulled pork he had ever tasted, and he is a BBQ fanatic. He compared it to the best of Memphis Tenn. We may have another EggHead soon.

    finishedpork.jpg
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  • stike
    stike Posts: 15,597
    a lot longer than anything you can think of cooking might require. i did back to back cooks at 250 that were about 32 hours total, plenty of lump for a spatchcock after that, steaks, and another cook at 350 or so

    top it off to the top of the fire box and you are good to go for probably 40 hours
    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,587
    alot depends on your setup, the type of lump, and how much meat per load. with the old wicked good comp blend i think 40 hours would be reasonable with 2 butts on. with a direct butt cook you could even squeeze more out of it. for your purposes i would stir and reload between cooks, you could also cook each butt to 170 internal , wrap in foil and finish in the oven while the next load goes on to crank them out faster, you wont notice too much difference
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • irishrog
    irishrog Posts: 375
    I have cooked for over 30 hours on one fill of lump. After the pulled pork I did a low and slow leg of lamb (about 6 hours) and then did 2 beer can chickens (together). To finish off I did a side of salmon with maple and grain mustard, and there was still lump left in the egg.
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  • Wanabe
    Wanabe Posts: 355
    amazing!!
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