Newbie running out of charcoal after about 11-12 hours at 225 - what am I doing wrong?

jebeckjr · May 2017

Hi everyone!

I'm about a month into using my large Egg, and am really enjoying it. On the last 2 cooks, I've run out of fuel after about 11 hours on a 16 hour cook. I'm using the BGE charcoal in a Kick Ash Basket (with the Fire grate removed from the firebox). Additionally, I'm using a DigiQ temp control unit to hold me right at 225 degrees. On the days and nights of the cooks, the outdoor temps have been in the high 50's to mid 60's, and it's been raining each time. For both cooks, I've completely filled the firebox and started the coals with the BGE fire starter. Both times, the coal came from the same large bag of coal. Each time, I've started fresh with new coal and a clean Egg, no ash or leftover coal. I'm not opening the lid, either. I am able to monitor the temps on the remote thermometer, and I've been alerted to the issue by the low temp alarm on the DigiQ.

Any idea on what I'm doing wrong? In reading the forums, it seems that I should be expecting longer burn times at such a low, controlled temp. Could the Kick Ash Basket and lack or fire grate be causing me to burn this much faster?

Any help is much appreciated!

Hans61 · May 2017

Probably not filling it up enough

The Cen-Tex Smoker · May 2017

Fill it up to the top of the ring.

The Cen-Tex Smoker · May 2017

I can run 20+ with it filled to the top of the ring. I rarely let it go much below that for anything. When it gets down to the top of the firebox, or a little below I fill it back up (for most stuff)

lousubcap · May 2017

As above, fill til you are about limited in getting your heat deflector in place. You nearly double your charcoal volume when loading from the top of the fire box to the top of the ring.

jebeckjr · May 2017

Ok, thanks everyone. I am a little over the firebox when I fill, but not quite to the plate setter. i can try to add more next time.

When lighting with the BGE starters, should I be trying to get the starter all the way to the bottom, or keep it near the top of the pile?

The Cen-Tex Smoker · May 2017

Top of the pile is fine. Just cover it with a few pcs of lump but give it room to breathe.

Carolina Q · May 2017

Depends on your lump too. Royal Oak (they make BGE lump) tends to burn faster than some other brands. This was a cook I did with Wicked Good...

Image: https://us.v-cdn.net/5017260/uploads/editor/kw/zpfj7czl02ie.jpg

westernbbq · May 2017

Go to top of fire ring and i would advise against reusing choked lump from prior cooks

milesvdustin · May 2017

Lump type as mentioned makes a difference. If you want to save money to buy better lump, just soak part of a twisted paper towel in cheap vegetable oil. Use that for your firestarter.

The Cen-Tex Smoker · May 2017

westernbbq said:

Go to top of fire ring and i would advise against reusing choked lump from prior cooks

Why?

westernbbq · May 2017

I never had good luck with re using charcoal, it usually burned up too fast because it had shrunk in the prior cook cycle, and fresh lump to me has always been more reliable and predictable

Hook_emHornsfan_74 · May 2017

I always reuse my lump. Have never had a problem.

The Cen-Tex Smoker · May 2017

westernbbq said:

I never had good luck with re using charcoal, it usually burned up too fast because it had shrunk in the prior cook cycle, and fresh lump to me has always been more reliable and predictable

Cool. Ive never had an issue. I dont start a low and slow with only used lp but i always burn what is in there as many times as it takes until its dust. I mix in fresh with the used for bigger cooks.

Carolina Q · May 2017

I stir the old and dump new on top of it. Regardless of the type of cook I'm doing. If I had to clean out the used lump every time, I'd buy a gasser.

Been using a Weber Smokey Joe fire grate in my large lately. That means a LOT more junk to clean out every other cook or more. Not too thrilled about that, but it also means no wiggle rod or air flow problems so I live with it. And it cost $7.

Danny71 · May 2017

Don't light your lump in several places for a long cook. I light the farthest away from the bottom vent on my XL. I can get almost 24hrs out of it on low and slow. Not that I cook that long. I just tried it a couple times to use up the lump and curiosity sake.

Legume · May 2017

How do you all have leftover lump? Don't you do a clean burn after every cook?

westernbbq · May 2017

The Cen-Tex Smoker said:

westernbbq said:

I never had good luck with re using charcoal, it usually burned up too fast because it had shrunk in the prior cook cycle, and fresh lump to me has always been more reliable and predictable

Cool. Ive never had an issue. I dont start a low and slow with only used lp but i always burn what is in there as many times as it takes until its dust. I mix in fresh with the used for bigger cooks.

The wife says i put the first four letters in the word analytical.....that is, i MUST clean the bge out after every cook....be it low n slow, za or a searfest for steaks. I crank it up as high as the remaining fuel burning will allow and bake the stuff off of stones, grates, platesetters, spiders, etc. Then the next day i remove the firebox, fire ring and sweep out everything. Then, i crank up thw powerful leaf blower, worx turbine electric and put a tornado in the lid and base to get as much accumulated gunk outta there. Yep, i do this every single time.

jeponline · May 2017

westernbbq said:

The Cen-Tex Smoker said:

westernbbq said:

I never had good luck with re using charcoal, it usually burned up too fast because it had shrunk in the prior cook cycle, and fresh lump to me has always been more reliable and predictable

Cool. Ive never had an issue. I dont start a low and slow with only used lp but i always burn what is in there as many times as it takes until its dust. I mix in fresh with the used for bigger cooks.

The wife says i put the first four letters in the word analytical.....that is, i MUST clean the bge out after every cook....be it low n slow, za or a searfest for steaks. I crank it up as high as the remaining fuel burning will allow and bake the stuff off of stones, grates, platesetters, spiders, etc. Then the next day i remove the firebox, fire ring and sweep out everything. Then, i crank up thw powerful leaf blower, worx turbine electric and put a tornado in the lid and base to get as much accumulated gunk outta there. Yep, i do this every single time.

I don't even pull ash out of the bottom after every cook. I understand the egg take more care and time than a gasser, but this would be a bit much for me.

Jeepster47 · May 2017

Lump burn time is all about carbon density. Used lump is less dense than fresh lump ... it's still good, just doesn't have as many BTUs as fresh lump for an equal volume. If you've been having trouble reaching 16 hours, you might consider saving the used lump for shorter cooks.

Royal Oak is manufactured in numerous facilities around the USA. Their quality varies based on the various kilns, kiln masters, wood, etc. Rockwood is made in one facility in Missouri, and thus, is more consistent from bag to bag. With Rockwood, you can expect to use about 1/3 lb to warm up the egg to 250 degrees. Then you'll burn about 1/3 lb per hour maintaining 250 degrees. Also, expect to have 1 to 1-1/3 lbs left in the egg when the fire goes out. Thus, if you're getting 11 hours of burn time, you filled the egg with a little over 5 lbs of lump ... exactly what you described in your post.

To the top of the fire bowl is a 5 lb fill. To the top of the fire ring (actually, to the bottom of the notches in the top of the fire ring) is a 10 lb fill ... so follow the advice mentioned by folks above ... fill it up and you'll have no problems with a 16 hour cook.

If you're a certified nerd, use the search function for "lump trivia" to see more details.

The Cen-Tex Smoker · May 2017

westernbbq said:

The Cen-Tex Smoker said:

westernbbq said:

I never had good luck with re using charcoal, it usually burned up too fast because it had shrunk in the prior cook cycle, and fresh lump to me has always been more reliable and predictable

Cool. Ive never had an issue. I dont start a low and slow with only used lp but i always burn what is in there as many times as it takes until its dust. I mix in fresh with the used for bigger cooks.

The wife says i put the first four letters in the word analytical.....that is, i MUST clean the bge out after every cook....be it low n slow, za or a searfest for steaks. I crank it up as high as the remaining fuel burning will allow and bake the stuff off of stones, grates, platesetters, spiders, etc. Then the next day i remove the firebox, fire ring and sweep out everything. Then, i crank up thw powerful leaf blower, worx turbine electric and put a tornado in the lid and base to get as much accumulated gunk outta there. Yep, i do this every single time.

Oh. I do that too but different

Newbie running out of charcoal after about 11-12 hours at 225 - what am I doing wrong?

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