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Medium Egg Question

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Primeggister1
Primeggister1 Posts: 379
edited November -1 in EggHead Forum
Just got a medium egg, and wondering how long can it hold low and slow temps before it runs out of lump? Also how high is the lump put? I have followed some BBQ competitors tips and have loaded right to the underside of the plate setter. Please also mention how much lump you are putting in.

Thanks

Marc
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Comments

  • cookn biker
    cookn biker Posts: 13,407
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    It's been a long time since I've done a l/s on my medium. I believe 20 hours. I do as you and fill it to just under the platesetter.
    Have you cooked on it at all? Congrats on the new egg!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Chainsmoker
    Chainsmoker Posts: 114
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    I have done low and slow for around 18hrs. with lump left over. I too, fill all the way to the plate setter. In a medium.
    Ryan
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  • civil eggineer
    civil eggineer Posts: 1,547
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    Typically you can cook at 250 dome for 16 to 20 hours on a single load of lump. I fill the fire box and fire ring completely full and set the platesetter directly on top of the lump. I burn Royal Oak and have on occasion run out of lump before the butts were finished. I take them out and plop them in the oven covered with foil until finished. You can comfortable fit (2) 8lb butts on a single grill or a 13 lb packer cut brisket or a 16 lb turkey. Your imagination is the only limiting factor. You are going to love your medium...it is a work horse!
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  • Gator Bait
    Gator Bait Posts: 5,244
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    I agree, I can fill my medium to the plate setter. At 230º my medium will burn for at least 24 hours with no problems on one load of Royal Oak. Long enough to cook anything I want.

    Good luck with the medium, I love mine.

    Gator

     
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  • Rolling Egg
    Rolling Egg Posts: 1,995
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    Hadn't done any low and slows on mine yet but I've used it a ton. I got mine to supplement my large and love it. Glad to have another medium owner on board. Sometimes theses large/small combo guys are hard to handle ;) We need all the help we can get :laugh:
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  • cookn biker
    cookn biker Posts: 13,407
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    That's funny!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Vincent Chase
    Vincent Chase Posts: 149
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    I've had such great success with Wicked Good Lump for long cooks - I just did a 17 hour pork butt over the weekend and I had well over half my lump still in tact. Based on the feedback you've already gotten, even something like Royal Oak ought to be just fine for a low-and-slow, but I'd spring for the WG if you can get it because you'll never have to worry about running low on lump during a long cook - that stuff is the best!
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  • Primeggister1
    Primeggister1 Posts: 379
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    thanks everyone for the great feedback! ;)
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  • Ala-Egg
    Ala-Egg Posts: 162
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    I have gone 15-18 hours on one batch of lump in my medium. I do fill the firebox up to about the top and still have some left. Really enjoy cooking on my medium.
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  • Smokin' T
    Smokin' T Posts: 259
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    I have filled to the top of the fire ring and gone for 18hrs plus, using Royal Oak and had lump left. Love my medium .Not to worry. :whistle::whistle:

    Tom,
    Dunedin, Fl.
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  • Primeggister1
    Primeggister1 Posts: 379
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    Thanks guys! :cheer:
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  • Frobozz
    Frobozz Posts: 98
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    If you completely clean your firebox before you start and use all fresh lump (you can save the old lump for grilling), you can easily make 16-20 hours in a medium.
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