Long smoke

jsmoto01

I am planning on doing my first brisket this weekend and was wondering about how long will the lump charcoal last filled to the top of the fire ring? Will I have to throw some more in there if its a long smoke?

Tjcoley

What size Egg? I've gone 24 hours plus with a Large at 250 dome with lump left over. During the summer when ambient temp was higher than the current 3 degrees with a minus 20 wind chill.

henapple

What he said...

jsmoto01

Thanks. I got a large and still trying to get the temp control down.

boatbum

Depends on what brand of charcoal also.   Some last much longer than others.  

sstripes96

For Labor Day I did a 15lb packer brisket. I used Royal Oak (Red Bag) and filled it to the top of the fire ring. The brisket was on for 24 hours. I then did smoked Mac and Cheese for 4 more hours and still had lump left over. I got a total of 31 hours out of a full load at 250 degrees. This was in a Large.

s_austin_egger

I've never had to add charcoal for a single cook
What kind of lump are you using?

Lit

I had to add charcoal for the first time ever recently to my XL. I didn't fully load it to the max but it was pretty full probably 12-13 pounds of lump and I started losing temp after 22 hours. It was a 17 pound brisket though but I hate royal oak for long cooks. My regular low and slow lump fogo probably would have went 35 hours at the same level of lump.

shadowcaster

I have gone 225 for 22 grs on my medium in the summer