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What is longest 250F temp time on a Large you ever achieved without refueling?
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westernbbq
Posts: 2,490
I never tested it but for the memorial day brisket cook, im thinking about testing this out to see if if can be done.
I have run the XL with a full load of lump at 225-250 for 26 hrs with lump left ober. I have run the large with a full load of lump fpr 12 or so hrs with lump left over.
I am lookimg for anyone who has used the Large, full load of lump, at a low and slow cook that lasted 24 hrs without needing to refuel.
Anyone out there successfully do this?
I have run the XL with a full load of lump at 225-250 for 26 hrs with lump left ober. I have run the large with a full load of lump fpr 12 or so hrs with lump left over.
I am lookimg for anyone who has used the Large, full load of lump, at a low and slow cook that lasted 24 hrs without needing to refuel.
Anyone out there successfully do this?
Comments
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I cook pork butts all the time for 18 hours at 225-230 with lump left over.i would think using good lump that 24 hours is possible,but I can't say I have done it.
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i once filled the thing to just about max. did a pork butt at 225 for damn near 20 hours (i now do them higher). my buddy was bringing his brisket to eat as well (he had a BGE too) but it wasn't done. when they arrived i pulled off my butt, tossed on his brisket, and we drank and ate for eight hours before it was ready.
next day we cooked a chicken, say 350 for a couple hours. day after that, steaks and burgers at high heat.
i don't think there is any chance of a filled large ever truly running out of fuel.
24 hours is not even a challenge
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Sweet! Thanks for the info @Darby_Crenshaw and @Captainjimpark. That settles it, For the Memorial Day brisket cook, i am doing a full packer, with a vee or chicken rack in the middle to tent it so it fits in the Large lengthwise, for 24 hrs. I am pretty Eggcited to again witness the efficiency of the BGE
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Agreed, no problem...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I have gone over 30 hours with Fogo lump in my large.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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@Chubbs. What temperature were you running?
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I've gone 24 hours at 200-240 temp, in winter. started the grill at 5 PM, brisket on at 11 PM, dinner at 6 the next day. (Most briskets I cook, though are around 12#, so I run them around 275-285, and just cook them during the day for dinnertime eats)
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
30 pounds of pork at 225 for 29 hours, followed by a turkey breast without refueling.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
I can hit 18 with the lump still at the top of my firebox. I will start it at the top of the ring. So I'm assuming it can go 24.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
18 with some to spare.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I did 24 hours often in FL with BGE lump on a large. I clarify two things here: Lump (I don't know that Cowboy would make it????) and region (I now live in CO at altitude and have not done 24 hours yet, but I will give it a try this weekend).
Castle Rock, CO - always a Husker -
Cowboy would make it just fine[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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Agreed - I've hit 24 with lump leftover for several other high heat cooks (large egg)Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
250 mainly. Dropped to 225 at one point.westernbbq said:@Chubbs. What temperature were you running?Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
19 hours 26 mins, lump left over, 225F."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Never made it to 24 but did go 22+hrs at around 240-250*F on the dome with more than enough for another 2 hours. Thinking back to when that cook happened, I'm sure the lump was Wicked Good Weekend Warrior. FWIW-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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You might have to use a wiggle stick about halfway through the cook, but 24 hours is theoretically possible with a blower type controller.
I suspect that blowers force extra air out of the egg ... air that you had to use lump to heat. If you're not using a blower, then I suspect that the airflow is less, and thus, the lump usage is less.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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My record is 7 days at ambient temp.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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it isn't "theoretically possible with a blower".
it's possible with the BGE, no accessories req'd[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Rockwood fully loaded to where the OS had to be pushed down to fully seat took a 20 hour butt smoke then did some chicken breasts, a turkey, and burgers. Total out at about 28 hours of cooking.
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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I have hit 19 hours with enough lump left to grill chicken three more times before refilling...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@Darby_Crenshaw ... Let's try it this way: With a blower, it is theoretically possible to maintain 250 degrees for 24 hours. A few months ago, I calculated a lbs/hr consumption rate using my FB200 for repeatablility, and then, extrapolated the time for consumption of 10 lbs of lump.Darby_Crenshaw said:it isn't "theoretically possible with a blower".
it's possible with the BGE, no accessories req'd
Without a blower - naturally aspirated - the egg will most likely exceed 24 hours.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Guess it depends on what is filled to. I go to bottom of spider and 18 to 20 hours with some lump left. Using royal oak lump. 225 to 250 with auber controller
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@SmokinTiger81... it also depends, if you're measuring by volume, on the brand of lump you're using. Ten pounds of Rockwood will fill a large to the bottom of the notches in the fire ring. Never used Fogo, but others have said that it's very dense and will burn longer than other brands.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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I usually put lump up to the top of the firebox or maybe slightly higher. I've never been able to go beyond 12hrs. I was cooking a brisket a while back using Ozark Oak lump and was running uncomfortably low at about 5hrs into the cook. Gonna smoke a butt all night long on Thur evening...certainly hoping I don't run out of lump.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. -
@RajunCajun ... if you only fill to the top of the fire bowl, then all you have to cook with is five pounds of lump. Since the fire goes out on a 250 degree cook with about one pound of lump left in the egg, you're only using four pounds to cook ... four pounds will yield about 12 hours.
Fill it to the bottom of the notches in the fire RING and you'll not have to think twice about finishing that butt on one fill.
Here's a thread with three representative fills:
http://eggheadforum.com/discussion/1191617/lump-trivia-the-beginning/p1
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Jeepster47, thanks for the info. It's never too late in life to learn something new. Have a drink on me, brother!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. -
Cooked a brisket 22.5 hrs without refueling. filled to top of fireringLbge. Maverick 733, ss top, 30" fire pit, gas grill, small charcoal grill, electric smoker, 65 qt yeti, 35 qt yeti.
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You are all awesome. I was a little concerned before, thinking about eggsperimenting with the large but as the guy in Mexico said to George, "Gringo.....i've got no more concerns...."
The Lahge it is and the XL will rest this week! -
22 hours easy at 200-225, probably had a few hours left.LBGE
Atoka, TN
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