How long can an xl egg go

Cloom · January 2014

Hi all, new to the forum, I don't have an egg yet but have been doing research. I plan on upgrading my smoker and have been thinking about an xl egg. I was wondering about how long can an xl maintain temps of about 225-250 on a full load of lump. Any estimates from current xl eggers would be a big help.

dstrbd488 · January 2014

I've gone about 18 hrs and still hand some left but intend to fill mine almost to the top of the fire ring. I once did a pizza party for the oldest kids bday and held it about 550 for 4.5 hrs

Cloom · January 2014

Thanks, just what I really wanted to hear. I like to do long low and slow cooks usually pork buts and briskets. I was a little nervous about the egg because it doesn't seem like there is an easy way to reload an egg with lump during a cook, especially if the plate setter is in use.

Canugghead · January 2014

How about this?

http://eggheadforum.com/discussion/1156123/xl-lump-consumption

Cloom · January 2014

wow that is very impressive, I was worried about the xl, lots of people on the forum and even the dealers I talked to were very pro large. They said that the xl would use a lot more lump and would have to be refilled over a long cook, glad to see proof otherwise. Thanks for the very helpful and fast responses

Canugghead · January 2014

use a lump reducing ring and raised grid for more versatility ...

http://eggheadforum.com/discussion/1158552/tandoori-chicken-and-naan-on-xl-kettle-with-home-brewed-lump-reducer

Cookinbob · January 2014

I have an XL and have done 17 hours without running out of lump. I have read of folks who go as much as 24 hours, I personally don't want a cook to take that long! For a long cook, I do lay the fire carefully. It seems to me that those with large BGE's can cook just as long. With less space and ceramic to heat, you don't burn quite as much lump. With that said, lately I have been doing my pork butts "turbo" at about 350. 5 hours and done for a 7 pounder ( or several). I also have done brisket with the turbo method, again total success.

As for large vs XL, knowing what I do now, what the XL gives you is capacity. The only cook I have done that could not be done on a large is Paella using my 18" pan. Because I do not usuallycook for large crowds, the large would do. On the other hand, when I want to cook meat, veggies, and a DO of beans all at once, I don't need an engineer to figure out where to put everything.

You will go through lots of lump, the XL can hold 10 lbs+ of lump when full. I have the lump reducer and use it for 3-4 hour cooks, it is a good accessory. I plan to add a small egg this year, to me it is overkill to fire up the XL for a couple of pork chops!

Here are 4 butts on my home made 2-level grid, I could have fit 6. This was a 17 hour cook: 10 PM to 3 PM

NoDak1959 · January 2014

ALL NIGHT LOOOONNNNGGGGG!!!!!!!!:)

Cloom · January 2014

Thanks for the info, great pic Bob. I plan on using my egg mostly for long low and slow cooks and when I light that up I usually do 4 butts or 2 butts and a packer. Also love to do chickens and ribs. Like the option of a raised grid, I was thinking of eventually getting a woo or AR setup but I think that will come later.

The lump reducing ring looks like a great idea for smaller cooks, currently I have a great Weber gasser that I use for burgers, dogs, steaks and chops but it looks like something I should look into. Would you recommend using it for a pizza cook?

stlcharcoal · January 2014

I've gone close to 26 hrs in mild weather in the xl. The large and medium have gone past 30 hrs. That's a temp of 250F.

Mike_the_BBQ_Fanatic · January 2014

20-22 hours easy for me...got 24 hours one time...

Thatgrimguy · January 2014

I've held 200+ for over 30 hours on my xL. I cooked a few pork butts that took 17 hours and finished at 4pm then forgot to shut down. By the next morning the xl was still holding strong over 200.

I guess I can fit more lump in with the adjustable rig instead of using a plate setter.

Tjcoley · January 2014

Can't speak for the XL, but have gone 29 hours on the large at 225 with lump left over. Figure the XL will go longer.

THE DRU · January 2014

I have gone 22 hours with lump left in my XL.

stlcharcoal · January 2014

Tjcoley said:
Can't speak for the XL, but have gone 29 hours on the large at 225 with lump left over. Figure the XL will go longer.

.

Not necessarily......the xl may hold a bunch more charcoal, but it also has a lot more space inside to heat, and a lot more surface area to radiate heat from. It has that much charcoal inside because it needs to. Any thermodynamic engineers here?

travisstrick · January 2014

32 hours here.

jhl192 · January 2014

The reasons to go Large vs. XL is probably not related to the lump consumption. Those are more related to price, options, convenience and need for space.

makis · January 2014

I have used the XL to cook butts for a friend wedding.One load and I went for 30 hours ( i was serving BBQ from 11:30 a.m unlit late at night) with multiple butts coming and going. I used a PartyQ since I wanted to join the other party.

Lit · January 2014

It will vary depending on the lump you use. I went 22 hours a couple weeks ago with royal oak which burns quickly and that wasn't even as full as I could have gotten it. I I was using a more dense lump like wicked good or fogo you could go well over 30 hours.

BYS1981 · January 2014

No offense, you may plan on getting an XL for primarily low temp cooks, but I would bet money that after a few months the gasser is on the curb or craigslist and the XL is used for all cooks.

That's just the pattern seen on this forum.

Canugghead · January 2014

BYS1981 said:

No offense, you may plan on getting an XL for primarily low temp cooks, but I would bet money that after a few months the gasser is on the curb or craigslist and the XL is used for all cooks.

That's just the pattern seen on this forum.

+1, especially if the gasser burner and what not start rusting, or worse, you find a colony of Mickey's cousins in it after the winter .... don't ask how I know!

henapple · January 2014

I think a lot depends on the lump...I did a 220 with Rockwood and had to reload after 3 hours...

)

onedbguru · January 2014

with a full load low/slow < 275 had it go for 22hrs and then did a new cook - steaks at > 650 with the leftovers.

RickyBobby · January 2014

henapple said:

I think a lot depends on the lump...I did a 220 with Rockwood and had to reload after 3 hours... ) ) )

That's still waaaaay better than when I did a cook @ 210 for only 2hrs with Ozark Oak and had to refill my Lump 4 different times! I guess that kinda explains why Rockwood is clearly the winner.

Mattman3969 · January 2014

RickyBobby said:

henapple said:

I think a lot depends on the lump...I did a 220 with Rockwood and had to reload after 3 hours...

) ) )

That's still waaaaay better than when I did a cook @ 210 for only 2hrs with Ozark Oak and had to refill my Lump 4 different times! I guess that kinda explains why Rockwood is clearly the winner.

@RickyBobby absolutely golden right there!!!

Lit · January 2014

I would take 10 pounds of Ozark oak over 20 pounds of Rockwood. I was down to about a quarter of a bag of Rockwood and poured it into my small the other day for a pizza and it was like half penny size or smaller with lots of dust mixed in. This wasn't the end of the bag I filled the small.and still have a couple pounds left and what's left in the bag is even worse. I closed the small.and filled the large with natures own and fired it up I didn't feel like struggling with dust trying to get the small to pizza temps. Sounds like others aren't having this issue but I got a bag for a buddy also and he said he threw the last eight of the bag away. Kinda disappointed.

Mattman3969 · January 2014

@Lit - do you think the bigger bags contribute to this? I have gone thru about 9 bags of RW and seen this on 1 bag, almost choked the small up. On the other hand I have run 7 bags of OO and not seen this. Not complaining, just more of a thought.

Lit · January 2014

From my experience the bigger bags have bigger pieces and less waste. I have bought small cowboy and royal oak bags and big bags of each also and the bigger bags have always had bigger pieces. My prefered lump for low and slows is fogo off amazon and it comes in 35 pound bags and half the bag is always fist size or bigger and fully carbonized and burns really slow due to how dense it us. Ozark oak is just a much better lump from my experience than Rockwood even if it comes in only small bags. A plus to Rockwood is the smoke is really neutral but so is Ozark oak. I have burnt through 500 pounds of Ozark oak and never been disappointed and 2 bags of Rockwood and neither were impressive. I took pictures of what was in my small and what was left in the bag I will post when I'm not on my phone.

dlk7 · January 2014

I normally fill to the top of the fire ring for low and slow on my XL and after 24 hours at 225 degreesI still have about half left. I've done it with Rockwood, Ozark Oak, Dragon Breath and BGE lump. I have to believe it will go 40 hours with no problem.

stevesails · January 2014

dlk7 said:
I normally fill to the top of the fire ring for low and slow on my XL and after 24 hours at 225 degreesI still have about half left. I've done it with Rockwood, Ozark Oak, Dragon Breath and BGE lump. I have to believe it will go 40 hours with no problem.

I agree!

Hungry Joe · January 2014

Cookinbob said:

I have an XL and have done 17 hours without running out of lump. I have read of folks who go as much as 24 hours, I personally don't want a cook to take that long!

It's not always about a cook taking that long. I did pork butts one Friday night for a party the next day and pulled it at 2pm the next. Then just threw on some chicken and after that sausage, Never had to reload. Started partying and never shut the egg down and got up Sunday morning and the egg was still 300. 32 hours after lighting it. There wasn't enough charcoal to do much but this was on lowly Royal Oak.

How long can an xl egg go

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