Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Using CHARCOS

Skkyhawke2Skkyhawke2 Posts: 8
edited November 2011 in EggHead Forum
Initially read about charcos on the webpage by the naked whiz.
Question is about amounts to use.
With traditional lump charcoal, for long cooks, we fill to the top of the fire box.
Supposedly with CHARCOS one can use less.
If you used the same amount it would become painfully cost prohibitive.
Any one have any success stories using Charcos and the amount they successfully used for long cooks?
Many thanks.

Comments

  • Well, I can give you one data point.  3 pounds burned at 400 degrees for about 7.5 hours.
    The Naked Whiz

  • A few days ago I picked up a 10kg box of Charcos for $25. This is a
    coconut charcoal. I wanted to try to make some beef jerky. I had the
    DigiQII and was hoping to keep a long slow burn with it.  The coconut
    burns clean so food can go on right away. No need to let the smoke clear
    out.
    The little pieces of lump, I would almost call them pellets,
    were placed in the bottom of the egg. I used about 15 pieces I stacked
    them like a pyramid so there would be good air flow. Lit the top one
    with a propane torch, set the DigiQII to 165, put the meat on, closed
    the lid and let her run. 14 hours later when I got home from a concert I
    took the meat off. Great stuff. Surprised by the remains in the Egg.
    Still pieces of the 15 left. The three pictures to follow show the brand
    I used, the remains of the day, and the jerky.
    If you  find the stuff give it a try. Or don't.





    image





    image





    image
  • SqueezySqueezy Posts: 1,101
    What meat did you cook @ 165º ? ... and how was it?
    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
  • looks like beef jerky

    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • Beef jerky it was. Pretty good too for a first try.
    One thing about the coconut stuff is that the ash is very fluffy. I did not notice it but others have said they found it on their food. I guess it can get stirred up with a draft and fly around the EGG like dust. Maybe I didn't use enough for that to happen. I am happy with the stuff.
  • When you burn coconut charcoal (and a few other brands of lump) you will usually see a light gray to almost white coating accumulate on the inside of your cooker.  I assume that "normal" lump charcoal does the same thing but the color is darker and we don't see it.
    The Naked Whiz
Sign In or Register to comment.