Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

"fresh" lump or used lump??

MaineggMainegg Posts: 7,787
edited 12:28PM in EggHead Forum
Just curious. would you rather just use the lump in the egg and shake it down and light it or do you like fresh lump?? I like the used. I will add a piece or two if I have to but I had to clean out the small for the potatoes tonight and I was grumpy and thinking "fresh lump" like it was a dirty word LOL I don't think it has the smoke for start up and It seems to light easer and be ready faster. how about you?


  • egretegret Posts: 4,074
    You're right on, Julie! ;) Used lump is much better to work with and it doesn't spark as much as fresh sometimes does.....
  • NortharrowNortharrow Posts: 103
    Well Mainegg, every cook I do that doesn't involve adding any lump makes me feel like I'm ahead of the game.
    Kennebunk, Maine
  • MaineggMainegg Posts: 7,787
    LOL that is for sure! We use the Wicked good and that is like the 4th of july sometimes. but it sure burns good :)
  • MaineggMainegg Posts: 7,787
    LOL like a "free" cook :)
  • Smokin' TSmokin' T Posts: 259
    I always shake the old lump down and add a few new pieces of lump unless I'm doing a long cook, I then intermingle the old with the new.

    Dunedin Fl
  • DarnocDarnoc Posts: 2,661
    This is only my fifth year of egging but I would have to say it is all the same new or used.With one exception.If you have done a prior cook cooking direct where fat drippings fall into the lump.Then lets say you do a turkey breast or chicken breast cook those drippings can add a smoke flavor to your cook.I can say this first hand because my better half can taste the smoke in the sliced turkey or chicken even more so the next day when you make sandwiches.
  • Not sure why but I prefer new lump for long slow cooks and I usually mix new with old for all others.
  • stikestike Posts: 15,597
    i add fresh lump very time... mix it with the old
    ed egli avea del cul fatto trombetta -Dante
  • FidelFidel Posts: 10,172
    You mean you can use the leftover lump?

    Oh man.....
  • PhilsGrillPhilsGrill Posts: 2,256
    Over 3000 posts and you ask this now? :blush:
  • Grandpas GrubGrandpas Grub Posts: 14,226
    I usually get 3 or 4 cooks before reloading then I mix.

    For overnight, I knock out all the ash a few larger pieces over the fire grate then it doesn't matter much what goes on top of that.

  • Beanie-BeanBeanie-Bean Posts: 3,092
    I always clean out the eggs before I use them, so the leftover lump goes in my little basket to be shaken free of any ash. I put in fresh lump, followed by the leftover lump in the freshly-cleaned cooker. Also found that the old lump does not spark as badly when lighting (I use MAPP.)
  • MaineggMainegg Posts: 7,787
    LOL it was not a question about how do I? I was just asking.. I know some people think they need new lump added every time. . Believe me I use it right down to the dust! like Beanie-Bean some people clean for about every cook. I just shake it down and go.
  • PhilsGrillPhilsGrill Posts: 2,256
    Well, most of the time I scoop out the smaller stuff and put in a bucket. Add the new and throw the old on top, or wait and use it for a cleaning burn.
Sign In or Register to comment.
Click here for Forum Use Guidelines.