Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Cheap Charcoal Keep or pitch
Options
alanjesq
Posts: 23
For the first time ever, I unknowingly bought "cheap" characoal. When I opened the bag, I noticed how small the lumps are compared to my usual BGE Characoal that I buy.
I am about to start smoking 3 Pork butts early a.m. the smoke will take 20+ hours. the XL is already loaded with the cheap stuff, but I have a fresh bag of BGE Lump Stuff. Should I clean out the XL and reload or smoke and just keep an eye on it??
Thanks
alanjesq
I am about to start smoking 3 Pork butts early a.m. the smoke will take 20+ hours. the XL is already loaded with the cheap stuff, but I have a fresh bag of BGE Lump Stuff. Should I clean out the XL and reload or smoke and just keep an eye on it??
Thanks
alanjesq
Comments
-
I would dump the lump. Good quality meat and good Q deserves good lump. Get the best.
-
I had some lump that I got that sparked like crazy and left a nasty film on the inside of the egg. Problem is I bought 3 bags. I poured it into on the ground next to my compost and then covered it up when i turned the compost...Ok maybe alot of work, but hey maybe it will make it in the garden one day.. and grow the jalapeno's for my ABTs...
-
If it is real small pieces then you might want to take it out and put some bigger pieces on the bottom so that the air will get through to keep the fire going. If there is to many small pieces on bottom it will clog up the holes in the grate and fire box.
Good luck and Happy Eggin
Doug
Dallas,Ga -
If the only issue is the piece size, you should be okay to use it, IMHO. If it's got a bad smell to it, I'd dump it and use your good stuff.
BTW, Shop 'n' Save sells Royal Oak lump for about half of what you can get the BGE stuff for, and it's the same manufacturer. -
Alan,
Why do you say it is cheap? Just because the lump is small does not mean it is cheap. As long as you filled it up all the way to the top of your fire ring you should be ok. Light it in the normal way and get it going!SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
If it originated in South America, dump it...
Mike
30833 -
why not tell us the brand name and country of origin?Re-gasketing America one yard at a time.
-
playing devils advocate here i would say use it and then charge it off to a client............
-
The BEST lump I've found so far - WGC Weekend Warrior - is South American. We disagree.
-
Hard to say, not knowing what it is. I've got some Cowboy (that's about as cheap as lump gets around here) that is oh-so quick to light and oh-so quick to get up to temp. Wouldn't want to depend on it for a 16 hr. cook, but works great for a 6 hr. rib cook.
-
That particular brand is unavailable to me, but the three different S.A. lumps I have used sparked terribly when lighting, and covered everything inside of my Eggs with a white residue.
Mike
30833 -
The MAJOR thing here isn’t where it came from or even the size of the lump. If it burns well, doesn’t ash (fly ash) or give off bad gases use it.
OTOH, if you have larger lump, put that on the bottom and the smaller on the top. I do that most every time I fill / clean my Egg…It just burns better with the smaller lump on top.
My 2cents!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum