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Ran out of lump
Today I did a 6hr cook at 235 using an indirect setup. I cleaned the ash this morning and put a full load of lump. At ~4hr I noticed the temp was struggling and I had to open the damper on the guru a bit. What I realized at ~5hrs was that I was about out of lump. This has never happened before ....I have cooked as long as 12hrs without this issue.
Any ideas?
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
Comments
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Type of lump?Green egg, dead animal and alcohol. The "Boro".. TN
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size of egg??-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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What kind of beer were you drinking?Green egg, dead animal and alcohol. The "Boro".. TN
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Ozark Oak...large egg...and sure glad I wasn't doing a 12hr brisket cook.
No beer....thank goodness
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Shoot me...New meme appGreen egg, dead animal and alcohol. The "Boro".. TN
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NOLA
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Is this typical of Ozark Oak? I failed to mention that I had mainly Ozark (for the bigger chunks) and a little of the BGE brand lump for the smaller pieces.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Mixing OO and bge is like combining Woodford and ripple. I've had ro run out but have gone 24 plus with OO. No airflow problems?Green egg, dead animal and alcohol. The "Boro".. TN
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No airflow problems. Ive done this same exact cook 50+ times without an issue. The Ozark is my only new variable here. Strange!The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
I think someone must have sabotaged your cook by putting RO in an OO bag :-?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I think if you would of used the PITMASTER IQ65,000,000 this would of never happened!
Ricky
Boerne, TX
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Just trying to help trouble shoot - was your therm calibrated? You may have had a higher temp (hence more lump used) if the therm was reading low.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I would think with a full load to the top of the fire ring you could burn 500-600 degrees for 3 1/2 - 4hrs easy This seems strange.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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henapple said:Shoot me...New meme app
B-)Steve
Caledon, ON
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That cuts deep...Green egg, dead animal and alcohol. The "Boro".. TN
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caliking said:Just trying to help trouble shoot - was your therm calibrated? You may have had a higher temp (hence more lump used) if the therm was reading low.
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
RAC said:I think if you would of used the PITMASTER IQ65,000,000 this would of never happened!
Steve
Caledon, ON
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@RajunCajun are you in Louisiana? Where did you find OO around here? I see your LSU pic. I'm in N La....
XL Egg Owner Since Dec 2013 - Louisiana
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Yep...around Lafayette. Wasn't really looking for it....found it in a small grocery store.
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
I'm betting a guru screwup. Unless you were standing there the whole time, there's no telling how much that fan blew.Minimax and a wood-fired oven.
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But....if the temp had ever overshot the 235deg setpoint, my ribs should have been dried out and overcooked...and they weren't. Very strange. Maybe I had a bad bag of OO.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
- Possibly the temperature outside was colder than your normal long cooks?
- Possibly the larger lumps left more gap than lump in the firebox.
- I understand that many on this forum fill to lump to just below the platesetter for longer cooks (I tried it and it worked) Maybe you did not fill it as much as you usually do.
- Maybe this batch of lump was not as long burning as others that you have used? My guess is that all brands may vary in performance from batch to batch.
XL BGE; Medium BGE; L BGE - Possibly the temperature outside was colder than your normal long cooks?
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I've been through over 100 bags of OO and I've never had a problem nor heard of any. I have heard of many ro quick burns however.Green egg, dead animal and alcohol. The "Boro".. TN
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I have been burning OO exclusively for about 8 months and have never run out of lump during a cook. That being said, based on your temp and the amount you started with I see no other reason for this to happen.When you were about out of lump, how much was left? Just a few pieces on the grate? WHat type of grate do you have?Simi Valley, California
LBGE, PBC, Annova, SMOBot -
I have the standard BGE fire grate. There was very little left. Just enough small pieces to fit in one hand.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
The lump is all I can think of that would cause this. Fire requires heat, fuel and oxygen. Eggers control the heat with the fuel and oxygen. For some reason your 250 burn required a large consumption of the the lump you used.Type of wood? Density of the lump?I'm missing something here.....Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Did the ribs taste like pine at all?? That's the only thing I can think of--that there was softwood in the bag. It happens.
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No pine taste....thanks goodness.The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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