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Lump Charcoal Management
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CheeseheadIllinois
Posts: 66
Do you notice how when you have a new bag of lump charcoal and load it into the grill, that you get nice separation between the lumps creating good airflow? But when you get towards the bottom of the bag, the pieces are smaller so that when you load the egg you essentially get a mound of pieces, no airflow, etc. What are your charcoal management tips? BTW, I generally buy the Green Egg brand lump charcoal or Royal Oaks (red bag) and periodically Cowboy brand (brown bag).
Comments
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First your choices of lump are scary. When you get lower in the bag you can dump it in a bucket first and seperate the dust and anything small you dont want. Theres a recent thread around here where folks had different methods of separating the dust etc. http://eggheadforum.com/discussion/comment/1610876/#Comment_1610876Jacksonville FL
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Thx. I'll look for that thread. You say my choices of lump are scary. What do you use?
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I added the link for you above. As far as lump I prefer Rockwood, Ozark Oak and Wicked Good Weekend Warrior. There are RO fans here also. BTW the BGE lump is RO at a higher price point.Jacksonville FL
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Whatever brand you use, my tip is try to keep the bag on its side, so it doesn't settle into a big pile, dig in with both hands from the bottom of the bag, that way, at the end of the bag you will have less duff. That and be gentle when handling and transporting bags. Dedicate a good long pair of gloves, have fun!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
@Cheeseheadillinois - there was a time when I thought Royal Oak was "premium" lump... I was as green as my brand new egg at the time.As for the Cowboy brand - did you notice the 2 x 4's in there? How about the rocks? The best thing about that lump is the price.I don't really have an issue with the bottom of the bag, usually I'm glad that I will open a new one next. I just dump the end of the bag in, stand back while the dust settles, and light it up. It sparks, it smolders, it burns. Air finds its way to the chimney.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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I never worry about sorting or separation. Dump & light. If I think a bag has too much dust near the bottom, I throw the whole thing in the burn pile out back and open a new bag. RW & OO are better, but pricier and not available right around the corner like the GFS lump (made by RO) I buy year round. My favorite lump is Maple Leaf sold in Canada. Awesome lump!Flint, Michigan
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I'm a Rockwood guy...Just pour from bag. Some bags have dust in the bottom...but I've never seen enough small pieces or dust to restrict air flow when pouring the end of a Rockwood bag into my XL.I'm sure other brand users experience the same results...but I'm eggdicted to Rockwood.
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Man, people sure do fret over lump. I buy RO because it's cheap, it works just fine and the store is just 10 minutes away. Wicked Good is better, burns a bit longer, and is about the same price at their distribution center just 30 miles away, but I would have to buy a lot so I just pick up a few bags of RO when I'm running low or am in Walmart or Home Depot.I don't sort, I don't screen it like topsoil, I don't do ANYTHING. Just stir the old stuff and dump more in as needed. Then, I use a wiggle rod to make sure the OEM fire grate holes are clear. When the bag is (completely) empty, I open a new one and do it all over again.This works quite well. Really.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@CheeseheadIllinois: Check your PMs"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns
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I don't think he's fretting, merely asking a question. At 33 post I'm guessing he's a fairly new member.
@CheeseheadIllinois I use Ozark Oak and Rockwood. Egging a $70 prime rib roast on RO is liking running Maypop tires on a corvette. If you feel better dividing the pieces, do so. I pretty much just dump and light. Some people sure do fret over a wiggle rod. I don't wiggle my rod.Green egg, dead animal and alcohol. The "Boro".. TN -
Im lazy. I let Wilma do that.henapple said:Some people sure do fret over a wiggle rod. I don't wiggle my rod.
Flint, Michigan -
I changed my fire grate to a Hi-Q and now just stir and dump in the new lump. Every 3 or 4 cooks, I clean out the ashes. I find that with the Hi-Q grate the lump dust burns fine. I used to load my lump carefully and keep the ash area clean but this was way too much work. I'd rather spend my time planning and cooking rather than cleaning the BGE.
Large BGE
Barry, Lancaster, PA -
I go with Lazzari's. It sparks a lot when lighting but settles down fine. Plus...it's right here local, in giant 50 lb pound bags for $14.99. Some pieces are giant; but it's great for those longer cooks. I'm getting large plastic totes to make retrieval easier to get the right mix of size chunks.
1) XLBGE 1) PK's Pro 100 pound capacity commercial grade electric smoker
2) Chief smokers 1) Brinkmann...first smoker...gave to a buddy after years of great service.
1) Char Broil Gas grill 1) Square Char Broil coal grill 1) Round XL Weber round coal grill
1) Rotisserie for the Weber grill (AWESOME).....I don't have a problem, I can stop anytime I want...I can. -
My technique, is after a major cleaning, I always pick out some large pieces to set right on the grate maximizing not blocking holes and effectively creating a cover for the holes. Then it's pour in more fresh stuff, then last, whatever pre burned lump I had removed prior to my major ash cleaning, goes on top.
Then as I need more lump on later cooks, I just add to the top. I do this several times before I get to the point, that I feel it is time to do another major ash cleaning.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Agreed. I was referring to some of the replies, not the original question.henapple said:I don't think he's fretting, merely asking a question. At 33 post I'm guessing he's a fairly new member.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
My life has been easier once I got the hi que grate. (Agreed @Shiff ) I'm super lazy about cleaning the ash, and no worries about small pieces..even when they break up from being on the second cook, no issue.
Ditch that drain plug +++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Been thinking about it all day ... just can't let it go ... have to ask ... and yes, my dunce cap is handy.CheeseheadIllinois said:... Royal Oaks (red bag) ...
Why mention Royal Oak specifically out of a RED bag?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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For no other reason than if someone didn't know what brand they had, by saying the color, maybe they'd know the brand. I live in the Chicago area and have not seen Rockwood, Ozark Oak or Wicked Good Weekend Warrior.
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Jeepster47 said:
Been thinking about it all day ... just can't let it go ... have to ask ... and yes, my dunce cap is handy.CheeseheadIllinois said:... Royal Oaks (red bag) ...
Why mention Royal Oak specifically out of a RED bag?
it comes in a few flavors. The red bag being the most common here in The U.S. No dunce cap necessary. If you are not versed in intricacies of lump brands and sub brands, good on you. Get out while you still can!Keepin' It Weird in The ATX FBTX -
Whew ... bought four bags of Royal Oak the night before last and they came in light/dark green bags. Had all the right verbiage - USA; natural hardwoods; lump - but still wondered.
The web site lists Hofheer Meat Co in Northfield as selling Rockwood. Depending on where in Chicago you live, that might be worth checking into.
Living in a corn field in the middle of Illinois sucks for trying different brands ... of anything. Called Ozark Oak last week to ask if they had a dealer in the area. When she found out where I lived, she said; "Oh honey, we're just a small family business and don't sell that far away." Geez ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Where in IL?? I get my RW when I am in Carbondale and also a place right inside of Missouri-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I live in the middle of the state ... Washington. About 150~200 miles from Chicago, St Louis and Indianapolis. Carbondale is about 250 miles south of Washington.Mattman3969 said:Where in IL?? I get my RW when I am in Carbondale and also a place right inside of Missouri
I've always wanted to put a lump of coal in my son's Christmas stocking ... maybe this is the year to do that. Order a mix of three of the top rated charcoals and share it with my son. Then see if, between us, we can tell the difference.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@Jeepster47 Howdi neighbor! I'm just over here in Dunlap. Most time in these parts Wally World carries the red bags, and Menard's carry the green bags. I also have RO in a rich blue bag which are aimed for the Canadian market and have bought English and French print on them. Then if you want yet another color the black bags that GFS sells out there on University in Peoria is also RO.Jeepster47 said:Whew ... bought four bags of Royal Oak the night before last and they came in light/dark green bags. Had all the right verbiage - USA; natural hardwoods; lump - but still wondered.
The web site lists Hofheer Meat Co in Northfield as selling Rockwood. Depending on where in Chicago you live, that might be worth checking into.
Living in a corn field in the middle of Illinois sucks for trying different brands ... of anything. Called Ozark Oak last week to ask if they had a dealer in the area. When she found out where I lived, she said; "Oh honey, we're just a small family business and don't sell that far away." Geez ...
Re-gasketing America one yard at a time. -
Just remember. .RO= raunchy odor. \:D/Green egg, dead animal and alcohol. The "Boro".. TN
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@jeepster47 - you can always order from firecraft.com. Any order over $100 ships free. They have RW and OO. I haven't used them yet but will here pretty soon because my guy in Carbondale was out of RW and didn't know when he would get more. I have 5 bags left and that when I get the " I don't think I have enough lump feeling".-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Hello Ron ... yep, not that far apart.
I remember seeing a picture of the red bags in the trunk of your car. Now I see the visit to Menards was just as fruitful. Thanks for the info on the various colors for Royal Oak bags. Won't be so concerned the next time.
It looks like you use Royal Oak quite a bit ... yes? Are you satisfied? Do you use other brands for special cooks? Is the Royal Oak only for cooking classes?
One year I was given a book on making Margaritas. Went to the liquor store and bought top shelf, mid range and cheap ingredients for experimenting. After a lot of really enjoyable testing, I discovered that I couldn't tell the difference between a margarita made with top shelf ingredients and that made with Jose Cuervo level ingredients. The cheap stuff, yep, that I could taste the difference. Now I'm content with the mid-range margaritas.
Probably have to do that same type of experimenting with the different charcoals also.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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We also have a dealer in Hoopeston, IL--Olympic Hardware. That's a little closer, but still a long haul. Make sure you always call ahead, some of these folks might not keep more than a handful of bags in stock over the winter.Jeepster47 said:
I live in the middle of the state ... Washington. About 150~200 miles from Chicago, St Louis and Indianapolis. Carbondale is about 250 miles south of Washington.Mattman3969 said:Where in IL?? I get my RW when I am in Carbondale and also a place right inside of Missouri
I've always wanted to put a lump of coal in my son's Christmas stocking ... maybe this is the year to do that. Order a mix of three of the top rated charcoals and share it with my son. Then see if, between us, we can tell the difference.
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I have never understood how RO gets so maligned on this forum since truth is RO makes BGE lump for them and then it sells for nearly twice the price! For my classes I use RO since most people can find that and use it. I do still have a stash of Ozark Oak that I use in my medium egg which is my baking egg which has never had meat in it. Can I tell the difference? Yes...but to me it is not a RO vs. OO thing it is what has been cooked inside the egg before. That make sense to you? BTW do you know the eggers Mark & Marc at WRC there in Washington? Good guys plus Steve next door at the popcorn store. If you know them and see them tell them hi for me!Jeepster47 said:Hello Ron ... yep, not that far apart.
I remember seeing a picture of the red bags in the trunk of your car. Now I see the visit to Menards was just as fruitful. Thanks for the info on the various colors for Royal Oak bags. Won't be so concerned the next time.
It looks like you use Royal Oak quite a bit ... yes? Are you satisfied? Do you use other brands for special cooks? Is the Royal Oak only for cooking classes?
One year I was given a book on making Margaritas. Went to the liquor store and bought top shelf, mid range and cheap ingredients for experimenting. After a lot of really enjoyable testing, I discovered that I couldn't tell the difference between a margarita made with top shelf ingredients and that made with Jose Cuervo level ingredients. The cheap stuff, yep, that I could taste the difference. Now I'm content with the mid-range margaritas.
Probably have to do that same type of experimenting with the different charcoals also.Re-gasketing America one yard at a time. -
CheeseheadIllinois said:Thx. I'll look for that thread. You say my choices of lump are scary. What do you use?
If you have a PigglyWiggly or if you come back north of the border...get Grove Charcoal...$12.99/bag
It's made in Cedar Grove WI..(just north of Port Washington....enjoy
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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@Cheeseheadillinois - I'm not sure where you live, but Backyard Patio Store in Wilmette, IL sells Wicked Good Weekend Warrior for $23.99 per bag or something like that, I know it was cheaper than BGE brand I was buying from ABT or RO I was buying at another dealer.I believe they also sell the FOGO there, but RO/BGE sucks unless you are looking for a quick cook IMHO. I still use it once in a while for steaks/chicken/sausage or anything with a CI basis since I found a deal for $5.99/10 pound bag which was a pretty good deal.
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