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Charcoal
cook861
Posts: 872
When do you need to put more charcoal into the BGE i have a medium and have used it three times each time i have let it get up to 350
Trenton ON 1 mbge for now
Comments
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Had my large BGE 7 years, and still going strong on my first load of lump. I've heard tell of folks making it 10-15 years...Mamaroneck
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Mama Roneck said:Had my large BGE 7 years, and still going strong on my first load of lump. I've heard tell of folks making it 10-15 years...The Naked Whiz
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Yep! That's the Willy Wonka Everlasting Lump )Mama Roneck said:Had my large BGE 7 years, and still going strong on my first load of lump. I've heard tell of folks making it 10-15 years...
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
What am I doing wrong then? I've grilled maybe six or eight times and am on my second bag. In the tutorials, they tell you to add more each time to get up to the line of the fire box, so I stir around what's in there and then dump in more. Is that not right?
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@susanshaw they're just yanking your chain. Depending on the temps in which you're cooking will determine lump consumption.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That sounds about right, what kind of lump are you using?
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Susan. ..you're fine.Green egg, dead animal and alcohol. The "Boro".. TN
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I want a bucket of that lump and some "Gilligan's Island" radio batteries.Hood Stars, Wrist Crowns and Obsession Dobs!
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Oh thank goodness - I thought some people were rather overblown with their statements I'm using the Royal Oak 100% all natural HLC in the red bag. Got very high reviews on several sites.
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OK to top up the lump in the fire box, but don't forget to rake some ash from below the fire grate and on the outside of the fire box......Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@susanshaw ...lose the royal oak. It's not any good.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:@susanshaw ...lose the royal oak. It's not any good.
8-|
Susan:
Ignore the troublemakers. Royal Oak is a fine, fine lump.
Independent studies have yielded empiric data illustrating that RO increases antioxidant content in pork chops, effectively combats gingivitis, and - as a bonus - repels raccoons.
What more could you want?
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
@susanshaw. ..I'll deliver some Ozark Oak or Rockwood. No comparison.Green egg, dead animal and alcohol. The "Boro".. TN
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Another question along the same lines - the video on the BGE site says to fill the fire box up to the top before each grilling event. Why would I do that, rather, than burn all of what's there until I don't have enough fresh anymore to do the next round?
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And most of what I've seen in the stores around here is the Cowboy brand, which gets low grades, so I was glad to find the RO.
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You don't need to add more charcoal if there's enough in the egg to cook whatever it is you're cooking. You want to use it up every bag or so to clean out the ash throroughly.
______________________________________________I love lamp.. -
Depending on what you are cooking, I just cooked pork chops tonight and did not add any new lump. I stirred around what was left from the last cook, lit it got it up to 500 degrees cooked for 10 minuets and there is still lump left. Rockwood...........BOOM!Atlanta, GA - LBGE -
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I have recently acquired a bag of OO, bag of Rockwood and 6 bags of RO. Never used any of them before. I'll try them after I finish up the last couple of bags of B&B. I suspect the clouds will part and angels with trumpets will start trumpeting and an invisible boys choir will start singing halleluiah.
______________________________________________I love lamp.. -
@nolaegghead-you need to get out more... >-And discussing charcoal around here is like taking on religion (or worse). In the end-game you can usually make any charcoal work as long as you wait for the standard parameter of "good smelling smoke" and are mindful of each brands's unique characteristics.What follows is a link that has great lump and all things ceramic info:http://www.nakedwhiz.com/ceramic.htm Welcome aboard and enjoy the journey.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks Lousubcap. That's one of the sites I've seen before - lots of good stuf there for sure! I am LOVING my new grill, definitely cooked out more in the past week or two than I did all last season. Everything comes out so good! Did stuffed burgers tonight, steak fajitas last night. Yum!
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