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36 Hour Cook and still going strong!!
Why1504
Posts: 277
Below I started a theread on making chipolte peppers. I did these on my 3 tier rack and they have taken longer than expected. I have done these several times in small quantities usually being done within 26 hours. The only charcoal I had was Royal Oak. This is not my favorite but it is cheap at Wal Mart. I hoped the royal oak would last for 30 hours @ 150 degrees (I was dountful). Well I am now @ 36 hours and the fire is going strong @ 150. Most of the peppers are done but I expect the rest won't be done til lunch or dinner today. I never in my wildest dreams expected Royal Oak to last this long. Oh yea, I am using a BBQ Guru. I may get 46 hours out of one load.
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Comments
could you please clarify the size of egg you are on and what you mean by a full load(to the top of the firebox/to the top of the fire ting?). thanks for your post.
you really gotta figure out the pic-posting thing. easy as cake![p]would love to see your results.[p]i think you have had a bum experience with royal oak. royal oak is an excellent lump, assuming you get the home-grown stuff. i haven't encountered the 'bad' argentinian version. in fact the BGE lump is basically RO in a different bag.[p]i got 32 hours off RO in one of my earliest cooks (back to back butt and brisket).[p]everything is cheap at walmart. walmart usually dictates terms to the supplier. i have fundamental problems with wally world that are beyond the scope of this forum, but suffice it to say, if you go to a retailer that forces the suppliers to find ever cheaper ways to supply their product, you really can't complain when it turns out to be cheap cr*p, or from china, etc. perhaps the bad RO you've had has been this south american stuff they came out with a year or so ago. only difference in packaging is a small notice on the bag.[p]