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Longest cook times per egg

Just what it says. Egg size, temp, cook time


LBGE=230=18 hours
SBGE=230=6 hours


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LBGE & SBGE (big momma and pat)
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Comments

  • travisstricktravisstrick Posts: 4,715
    Xl-250-32 hrs
    Be careful, man! I've got a beverage here.
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  • ScottborasjrScottborasjr Posts: 2,161
    Large: about 22 hours, Small, haven't done a low and slow yet.  Just ordered High-Q grates for the whole family.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Large - 250 - 18 hours

    Small - 270 - 5 hours

    Mini - ??  Have only grilled with it so far.  I just received my mini woo today!!!  Thanks Tom!!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • FanOfFanboysFanOfFanboys Posts: 1,731
    Small only ran 6 hours? Just ran that long or ran out?
    Boom
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  • MrCookingNurseMrCookingNurse Posts: 3,880
    @fanoffanboys
    Little bit of both. Did 230 for 5 hours then wanted toget up to 425 and it would climb. Figure it was clogged. Plenty of lump. So I just moved over to the large and shut it down


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    LBGE & SBGE (big momma and pat)
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  • EggcelsiorEggcelsior Posts: 10,250
    Medium 235 25hrs
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  • I haven't gone until the lump ran out before because the food was done.  Something to do this summer with all three Eggs!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • Solson005Solson005 Posts: 1,905
    I just did 8 pizzas on the small at 500-550° tonight probably 4 hours with light up / grilling the sausage time before the pizza stone and bricks went in. 

    My large probably 15 hours or so I haven't done a overnighter, I just a get up early and throw it on for brisket and pork butts. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • MrCookingNurseMrCookingNurse Posts: 3,880
    Having a small rock out 500 for 4 hours sounds amazing!


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    LBGE & SBGE (big momma and pat)
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  • Solson005Solson005 Posts: 1,905
    edited March 2013
    The last pizza came off at 425° and it was going down quick but still tasted great. The stone was also getting pretty hot, I had it on three half-pieces of firebrick raised to clear my woo handles and the small / medium 12" pizza stone. I've had trouble getting it above 450° with the bottom stone so I just used one stone and the bricks. 
    image

    This was pizza number 6 I stayed outside so some friends had to figure out how to make their own pies. Not that my amoeba looking ones are any better. 
    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • RLeeperRLeeper Posts: 480
    Large 24 hours at 230 low and slow and still had fuel left
    Extra Large, Large, and Mini. Tucker, GA
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  • BuckdodgerBuckdodger Posts: 893
    LBGE 18 hrs @ 250 dome, low and slow, lump was gone all the way to the grate in the middle. Temp still held.

    Alexander City,Al
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  • MrCookingNurseMrCookingNurse Posts: 3,880
    @solson005
    I also was thinking I might have had trouble getting temp up because I had a 12" pizza pan on te grate. Even with everything wide open would have been minimal clearance around that for air.


    Reason I wanted to see what people did was I was curious if larger eggs went longer. Makes sense but lump to area might have some correlation


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    LBGE & SBGE (big momma and pat)
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  • fishlessmanfishlessman Posts: 16,533
    my large will do over 30 hours at 220 dome, at 1200 dome just under 2 hours
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  • Maybe you should have also included brand of lump charcoal ?
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  • MrCookingNurseMrCookingNurse Posts: 3,880
    @chromerdon
    Please feel free to post some times and add the lump if you feel the need


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    LBGE & SBGE (big momma and pat)
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  • milesbrown4milesbrown4 Posts: 314
    Large BGE - 26 hours (13 lb brisket) at 225.  Still had lump.  
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  • J_QueJ_Que Posts: 201

    Large BGE 18 hours pinned @ 225 with a 11 lb Boston Butt.

     

    I knew all the rules, but the rules did not know me.
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  • J_QueJ_Que Posts: 201
    Pix to prove it...
    Butt.png 706.9K
    I knew all the rules, but the rules did not know me.
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  • cortguitarmancortguitarman Posts: 2,016
    XL BGE 20 hours at 250. Still had lump left, but the butts were done.
    Mark Annville, PA
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  • blueinatlblueinatl Posts: 93
    I'm still relatively new Large owner, but my 2nd cook was a Pork Butt and it was on at about 230 for 12 hours. 
    Peachtree Corners, GA. Large BGE
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  • Large 21 hrs. 225 to 250. 
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  • TjcoleyTjcoley Posts: 3,411
    LBGE, mix of WW and BGE lump, 30 pounds pork, 225 dome for 29 hours.
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    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • yzziyzzi Posts: 1,793
    Large, 225, 18 hours with WW. Still had half the lump left that I used for 2 more cooks and a clean burn after.
    Dunedin, FL
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  • DeckhandDeckhand Posts: 318
    Large... 20 hrs. at 250°... Still had lump left.
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  • SkiddymarkerSkiddymarker Posts: 6,311
    MBGE=250=16hrs
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • fishlessmanfishlessman Posts: 16,533
    something that will increase lump burn times drastically is cooking butts raised direct at a lower temp, first time i tried that i used maybe a third as much lump, bet 60 hours would be possible, thos inderect setups reflect alot of heat down
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  • I'm sorry if I don' t a lot post here. I've had my large since last May, and I have done a few cooks on this. I got my large, nest, plate setter, pizza stone and ash tools for 1,150.00 also a free bag of BGE lump. BGE lump. I don't know man must have been a bad bag, I almost took the whole purchase back for a refund. I got on the internet and found this forum, got a lot of useful information thank you. So I brought 2 bags of royal oak knowing that it was made by the same company. What a difference steaks, chicken, hot dogs all short cooks. Yesterday  went to ace  and got a bag weekend warrior, doing meatloaf and sausages rite now. Would like to do a long cook just wanted to what everybody was using for long cooks that's all. Sorry if I offended anyone.

     

     

     

     

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  • EggcelsiorEggcelsior Posts: 10,250

    I'm sorry if I don' t a lot post here. I've had my large since last May, and I have done a few cooks on this. I got my large, nest, plate setter, pizza stone and ash tools for 1,150.00 also a free bag of BGE lump. BGE lump. I don't know man must have been a bad bag, I almost took the whole purchase back for a refund. I got on the internet and found this forum, got a lot of useful information thank you. So I brought 2 bags of royal oak knowing that it was made by the same company. What a difference steaks, chicken, hot dogs all short cooks. Yesterday  went to ace  and got a bag weekend warrior, doing meatloaf and sausages rite now. Would like to do a long cook just wanted to what everybody was using for long cooks that's all. Sorry if I offended anyone.

     

     

     

     

    None taken by any I am sure.

    Weekend Warrior seems to be one of the most preferred brands on here. Good luck with the cook.
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  • large 24 hrs, small 18 hrs @ 250 dome. large still had lump left and small just about out of lump
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