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jrf316
Posts: 55
But few questions on making first brisket:
- how much lump do i use? i have a large.
- will it last how ever many hours i need?
- if not how do i go about adding more lump?
been egging now for about 3 mos. but have just stuck with chicken, ribs and fish.
any help would be appreciated.
thanks
Visca Barca
Mes Que Un ClubComments
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when i do a over nighter i load it to the top of the fire ring just enough room where its not touchingthe PS . My thinking is no worries about running out and i'll only use it up on the next few high temp cooks anywayLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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bigphil said:when i do a over nighter i load it to the top of the fire ring just enough room where its not touchingthe PS . My thinking is no worries about running out and i'll only use it up on the next few high temp cooks anyway
Also, clean it out well before loading it up so you don't have to worry about old ash inhibiting air flow. I can get at least 12 pounds of lump in there and if that doesn't cook a brisket with enough left over to cook some steaks, something's wrong. Burn time depends on the lump, ambient temp and the dome temp you stabilize on. At 250, you should be able to go at least 24 hours, maybe as long as 30.
______________________________________________I love lamp.. -
I had a whole shoulder go 32 hours once. Still lump left
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I cooked 2 butts followed by BB ribs followed by dutch oven no-knead bread and had enough left over for chicken a couple of days later.
______________________________________________I love lamp.. -
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Good luck!
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