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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Lesson Learned

SeethewaveSeethewave Posts: 27
edited 2:23PM in EggHead Forum
Being a new egger, I believe I made a mistake. I have been using a lump charcoal I bought from the Grill Store where I bought my egg. I ran out of that lump, and the grill store was sold out, so I went to the grocery store and bought a different lump charcoal (Natures Valley Mesquite). I found that there were 1 or 2 huge branches, that I tried to break up, and the majority of the bag were tiny pieces. I used the new coal for my first low and slow. I had a difficult time getting it and keeping it at temp. After I stabalized for about an hour, I went to bed. I checked it after about 5 hours and found the coals were out and the grill was cold. I lost a $14 butt but learned bigger lesson. My guess is that all of the small pieces clogged the air holes. Also, the lump I was using before was charcoal from mills. Does anyone have any preference whether they use charcoal from mills or natural wood?
Thanks
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Comments

  • Check out the reviews at www.nakedwhiz.com. I like The Big Green Egg lump.
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  • EggtuckyEggtucky Posts: 2,746
    Seethe, Naked Whiz has a pretty good database and review of different lumps on his website at: http://www.nakedwhiz.com/nwindex.htm. Personally, I have tried a bunch of different ones, and the one I like the most is the Green Egg lump. It seems to be the most size consistent, burns long and constant. I've had good luck with it. I think it comes down to a personal preference, but that is my 2 cents. I filled my large egg up last week and have cooked ribs, steaks, burgers and a couple of fatties up to today and still have half a firebox of lump for more cooking. Hope this helps.
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  • I bought some store brand at the local Smoke and Fire and it's the same way, aside from not having any large pieces at all. It's okay to use on a fast-n-hot cook like a TRex, but I wouldn't trust it on a long cook. I'm using a sorted bag of Royal Oak on my butt cook and it's working out fine.

    Make sure to check The Whiz's database. It's not fool-proof, but you can better your chances of getting good lump with it.
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  • I checked your brand in TNW's database, and it got a very good review. You might have just gotten a bum bag. It happens.
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  • Cowboy
    http://www.nakedwhiz.com./lumpdatabase/lumpbag6.htm
    After the first cook, the rest of the bag went into a compost pile.

    Nature's Own Chunk Charwood http://www.nakedwhiz.com./lumpdatabase/lumpbag55.htm
    Liked it a lot, but the store that was carrying it went to Milazzo/Qik Joe Charcoal.

    Milazzo/Qik Joe Charcoal
    http://www.nakedwhiz.com./lumpdatabase/lumpbag42.htm
    Like it. This is what I use when I can’t get BGE. (Besides Cowboy, it is also what I have available besides BGE)

    Big Green Egg Lump Charcoal
    http://www.nakedwhiz.com./lumpdatabase/lumpbag5.htm
    My first choice.

    Maple Leaf Lump Charcoal
    http://www.nakedwhiz.com./lumpdatabase/lumpbag3.htm
    I have had three bags of this. If I could still get it, this would be my first choice.
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