Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Charcoal reuse
Options
chickensteak
Posts: 20
after each grill, I always have charcoal to reuse. This is good, but the problem that I keep having is that the pieces get so small that the oxygen has a problem coming up from the bottom. I assume that it is from the holes being plugged up. I always stir up the charcoal before each use and clean out the bottom of the Egg.
I am not sure if this is normal or if I might be doing something wrong. Could it be the charcoal I am using? I typically use inexpensive charcoal like Cowboy, Royal Oak and Stubbs.
Is it normal to have to remove unused charcoal once the pieces get too small?
Comments
-
I made myself a wiggle rod for that exact reason. I got a small rod from lowes and bent it into an L on the end and after my fire gets started I poke it under fire grate and lift any small pieces off lump that appears stuck in the fire grate. It has worked well for me.
XL Egg Owner Since Dec 2013 - Louisiana
-
Some do, some don't. I leave about 1/2" of ash in the bottom of the egg, same thing I do in my wood stove. Insulates the bricks or egg bottom from the hottest lump. If the leftover lump looks small, I do sometimes remove it, dump in some fresh and throw the little stuff on the top. The second use stuff also lights faster. I do have a High-Q grate, so airflow blockage and the use of a wiggle stick has not been an issue.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
I clean the ash about every 3rd cook. I stir the old lump and use a homemade wiggle rod before every cook. People seem to like the High-Q fire grate, but I haven't bought one yet.You can buy a Wiggle Rod here ...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I stir the used charcoal with a BGE ash tool every time. I remove the old charcoal into a bucket, clean the grate and remove the ash. The grate always has a bunch of the holes plugged. I then fill the bottom with new charcoal first (strategically) placing a few bigger pieces on the grate. The used stuff goes on top. This is a little more work, but I am getting consistent results.
-
My buddy has a high q for his large and lives it. I believe that @stlouischarcoal has a similar product as well.Mark Annville, PA
-
Before every cook, I remove the old charcoal, rinse it in pure rain water I collect in a rain barrel, adjusted for pH due to acid rain, let it dry in the sun, then hand mix 50/50 old and new lump before placing back in the Egg. Works great for me.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
I have used the turbo grate since it came out and never had a problem with air flow. I just add new lump to the old and stir the ash thru. But I also do mini clean burns from time to time when I am done cooking when I have a lot of small pieces built up. I just let them burn down to ash. You won't get nucular temps but it does help keep the egg clean.
-
cortguitarman said:My buddy has a high q for his large and lives it. I believe that @stlouischarcoal has a similar product as well.
Yes, we manufacture an expanded stainless steel one. -
stlcharcoal said:cortguitarman said:My buddy has a high q for his large and lives it. I believe that @stlouischarcoal has a similar product as well.
Yes, we manufacture an expanded stainless steel one.
They are the bee's knees. -
I use the @stlouischarcoal , which works great (I use for most of my cooks) except when I do low and slow, the factory works a bit better.Johns Creek, GA - LBGE
-
Your kidding right?Tjcoley said:Before every cook, I remiove the old charcoal, rinse it in pure rain water I collect in a rain barrel, adjusted for pH due to acid rain, let it dry in the sun, then hand mix 50/50 old and new lump before placing back in the Egg. Works great for me.
XL Walled Lake, MI -
Mkadilla said:I stir the used charcoal with a BGE ash tool every time. I remove the old charcoal into a bucket, clean the grate and remove the ash. The grate always has a bunch of the holes plugged. I then fill the bottom with new charcoal first (strategically) placing a few bigger pieces on the grate. The used stuff goes on top. This is a little more work, but I am getting consistent results.canuckland
-
Maybe i missed it but what size egg? I have an xl and while i understand the holes on that grate are larger, I never have these problems... and i do a lot less maintinance...I do a complete clean out after about 1-2 bags of lump...or always before an overnight low and slowMaking the neighbors jealous in Pleasant Hill, Ia one cook at a time...
-
stevesails said:
Before every cook, I remiove the old charcoal, rinse it in pure rain water I collect in a rain barrel, adjusted for pH due to acid rain, let it dry in the sun, then hand mix 50/50 old and new lump before placing back in the Egg. Works great for me.
Your kidding right?
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Tjcoley said:stevesails said:
Before every cook, I remiove the old charcoal, rinse it in pure rain water I collect in a rain barrel, adjusted for pH due to acid rain, let it dry in the sun, then hand mix 50/50 old and new lump before placing back in the Egg. Works great for me.
Your kidding right?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Tjcoley said:stevesails said:
Before every cook, I remiove the old charcoal, rinse it in pure rain water I collect in a rain barrel, adjusted for pH due to acid rain, let it dry in the sun, then hand mix 50/50 old and new lump before placing back in the Egg. Works great for me.
Your kidding right?What is the optimal temperature of the pH adjusted rain water? I don't want to screw up my used charcoal with too cold or too hot water. Thanks in advance.
_________________________________________________________________________________________
Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
-
Optimal rain water temp is between 32F and 212F. Otherwise you don't get good penetration into the lump. Sort of like soaking wood chips.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
If you are Canadian, that's between 0 and 100C. Make sure you calibrate your temp probe.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Tjcoley said:Optimal rain water temp is between 32F and 212F. Otherwise you don't get good penetration into the lump. Sort of like soaking wood chips.
Since boiling water can not go above your 212 range...can I take a large pot and boil water and then carefully place my lump in the water and let it boil for a few minutes? I was thinking that after a few minutes it should have gotten rid of all those pesky bacteria and whatnot. I try to be very careful about cross-contamination. I was also wondering if rain water is better in certain areas than others. Maybe I could import some non local rain water to northern virginia. Any thoughts???Romain Nowakowski Ashburn, VA -
-
I have read somewhere, that it is a good idea to boil your lump & dry in the oven before using. This will remove 98% of VOC's, thus allowing your meat to hit the grill sooner. Two tablespoons of hickory salt added to the boiling water will increase smokiness to the lump also.
Peoria, AZ == XL BGE, Weber 22.5 Redhead, Fiesta Blue Ember Gasser -
Romain said:Tjcoley said:Optimal rain water temp is between 32F and 212F. Otherwise you don't get good penetration into the lump. Sort of like soaking wood chips.
Since boiling water can not go above your 212 range...can I take a large pot and boil water and then carefully place my lump in the water and let it boil for a few minutes? I was thinking that after a few minutes it should have gotten rid of all those pesky bacteria and whatnot. I try to be very careful about cross-contamination. I was also wondering if rain water is better in certain areas than others. Maybe I could import some non local rain water to northern virginia. Any thoughts???Large and Small BGECentral, IL -
Just make sure it's free range rain water.saluki2007 said:Romain said:Tjcoley said:Optimal rain water temp is between 32F and 212F. Otherwise you don't get good penetration into the lump. Sort of like soaking wood chips.
Since boiling water can not go above your 212 range...can I take a large pot and boil water and then carefully place my lump in the water and let it boil for a few minutes? I was thinking that after a few minutes it should have gotten rid of all those pesky bacteria and whatnot. I try to be very careful about cross-contamination.
I was also wondering if rain water is better in certain areas than others. Maybe I could import some non local rain water to northern virginia. Any thoughts???
Organic is best. -
You guys crack me up! Hey any idea when we should change gasket fluid?Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
-
GeorgeS said:You guys crack me up! Hey any idea when we should change gasket fluid?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum