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Fire out on Boston Butt cook

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Crob28
Crob28 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?
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Comments

  • BullyC
    BullyC Posts: 142
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    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
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  • meat03man
    meat03man Posts: 83
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    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.
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  • mxdad
    mxdad Posts: 47
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    I've gone 14 hours running BGE lump at around 225. Had plenty left
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  • Crob28
    Crob28 Posts: 7
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    Did you use larger chunks or was it basically whatever came out of the bag?
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  • lousubcap
    lousubcap Posts: 32,378
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    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; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    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

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    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
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  • Crob28
    Crob28 Posts: 7
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    I loaded to the top of the fire box only....had about three pieces on the outer edge that did not burn.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    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
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  • Crob28
    Crob28 Posts: 7
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    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?
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    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
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  • Crob28
    Crob28 Posts: 7
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    Thanks for the comments and advice.
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  • danv23
    danv23 Posts: 953
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    bbqguru.com

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

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