Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Fire out on Boston Butt cook

Crob28Crob28 Posts: 7
edited November -1 in EggHead Forum
Fire went out today on my 8 lb boston butt cook after 15.5 hours when the butt was at 187 internal. Fire box was filled to the top with Royal Oak...any suggestions for keeping the fire going through this length of a cook?

Comments

  • BullyCBullyC Posts: 142
    I would think 15 hrs is a long time on a load of lump.
    All you can do is add more if think running out.
    Besides, you can take off, wrap in foil and pop in oven
    on say 300-325 to get it up 3 more degrees. I have done that and it works fine. BullyC
  • meat03manmeat03man Posts: 83
    I've went 15 hours on a a butt before and still had plenty of coals left to burn. I guess it is just different bags of lump and temperature control.
  • mxdadmxdad Posts: 47
    I've gone 14 hours running BGE lump at around 225. Had plenty left
  • Crob28Crob28 Posts: 7
    Did you use larger chunks or was it basically whatever came out of the bag?
  • lousubcaplousubcap Posts: 5,539
    After many searchs and real life experiences, "you can never load too much lump". Low & slow means at least half way up the fire ring and that should get you 22-25 hours at 250*F on a LBGE.
    Louisville
  • Carolina QCarolina Q Posts: 7,397
    15 hours is not a long time. I recently did an 18-20 hour cook (250° dome) and I probably could have gone close to 40. This is what I started with on a Large using Wicked Good dumped right out of the bag (I don't "arrange" my lump). Second pic is what it looked like after I shut it down and it was cold. Third pic is after I stirred it to get rid of the ash and ready for the next cook.

    5346233419_0630309807_b.jpg

    5346843202_2b9d6c4589_b.jpg

    5346232857_3e67a0cd6c_b.jpg
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Wondering how high you loaded the lump?

    and, did you have a vertical burn, lump burned down the center and unburned lump on the outer edges?

    and, did you stir the lump after lit (I wouldn't).

    Loaded to the top of the fire box with Royal Oak should be more than enough to do a butt cook. However, I would load at least 1/2 way up into the fire ring and maybe to the top of the FR.

    Size of the lump doesn't make a lot of difference unless the chunks are way to big.

    All small pieces of lump loaded that high may force you to use a wigle rod some but once the lump bed is going and stable you shouldn't have any trouble after that.

    As carolina Q said above, you should have a longer burn that that even with Royal Oak.

    GG
  • Crob28Crob28 Posts: 7
    I loaded to the top of the fire box only....had about three pieces on the outer edge that did not burn.
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Vertical burn would be quite a bit of lump on the outer side of the burned lump. Sort of like what would be if you have a large funnel in the lump (tapered down).

    It could be your lump was very loose, a lot of air space in the load so less lump was in that load, but that isn't too likely.

    I am surprised on that short of a burn with a full load of Royal Oak especially at that temperature. Your dome thermometer is accurate, calibrated that is?

    GG
  • Crob28Crob28 Posts: 7
    Ran at dome 250 and grate on the maverick averaged about 220 to 225.

    Next time I will load up into the fire ring.

    How many different places do your light the lump when first starting?
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Load to the top of the fire ring, better to have lump left over than run short.

    For a low and slow I light in 3 to 4 places, sides, front and center. The sides are just a little over half way from the center to outer edge of the lump.

    I have had a center burn with the lump going out on a non assisted overnight cook and also when using my DigiQII. I don't trust a center only light. Many people light in center and that's it.

    I try to be careful I don't get the lump hotter than my cooking temperature. Cooling and egg down is a pain in the butt (my butt).

    GG
  • Crob28Crob28 Posts: 7
    Thanks for the comments and advice.
  • danv23danv23 Posts: 407
    bbqguru.com

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
Sign In or Register to comment.