Fire Issues

squezz

I've cooked two brisket now and during both cooks the fire has gone out on me.  The first one hovered around 2225-250 for about 13 hours before the fire went out.  Thinking it was due to the low temp, I cooked the second at no lower than 250 and the fire also went out after 19 hours.  I'm using the BGE lump.  The second time, it definitely seemed as if the holes got blocked with ash, which put that fire out.

I completely cleaned out the egg on both cooks and used brand new lump.  I didn't do anything in particular other than dump it from the bag.

What is the best way to build a fire so that it will last longer?  Or am i doing something wrong?

Hi54putty

What size Egg? 19 hours is a long cook. I would suggest cooking your briskets a little hotter and also using the ash tool, coat hanger, etc., to unclog the holes in the bottom a few times during the cook. 

Are you filling the Egg with charcoal to the bottom of the heat deflector? 

squezz

Large egg.  The second brisket was 13#, so it did take quite some time.  

I'm filling the egg with charcoal to just above the fire ring.  

I'll have to keep in mind unclogging the holes during the very long cooks.

squezz

What's the range of highest acceptable temp to cook brisket at and still not dry it out?

Hi54putty

I cook mine at 300. I know some have recently had great results as high as 350. You can't really put too much charcoal in there. 

squezz

Good to know.  I'll try cooking at a higher temp for my next one.  I know it's just a guideline, but what have you seen for time/lb when cooking at 300?

lousubcap

With charcoal filled to just above the fire ring and a LBGE you should have plenty of fuel for the duration at your cook temps even with BGE lump. (Thermo calibrated?)   Regardless, here's a great read on building a fire http://www.nakedwhiz.com/elder.htm It is a labor-intensive process but may help. FWIW-

squezz

I actually calibrated the thermo an hour into the cook because it didn't seem quite right, so that wasn't an issue. I'll take a look at the read, thanks!

pgprescott

I like the lower temps for brisket myself, but I have a digiQ. I like the controllers for super long cooks.

squezz

Would a digiQ necessarily prevent issues with the ash though?  I would assume at a certain point, the fan can only blow so hard to keep a steady temp.

jhl192

try getting a High-Queue grate.  no holes to clog up!

squezz

Thanks for pointing that out.  I hadn't seen that before.  I'll take a look and maybe order one.

dstearn

squezz said:

Would a digiQ necessarily prevent issues with the ash though?  I would assume at a certain point, the fan can only blow so hard to keep a steady temp.

Was your firebox hole lined up all the way with the vent? I have the DIgiq DX2 and the last brisket I cooked 12# for 15 hours was at 225 grid consistently all 15 hours. I would not cook without it although I may try going manual with a shorter cook just to see if I can manually control the temp should my DigiQ fail.

Ladeback69

I also take the egg all a part and clean all the ash from the inside before a cook. Try to put your larger pieces on the and older smaller pieces on top of you pile. Go with o about an 1" below the bottom of the plate setter. I like 250 to 275 when I do my briskets. Also do you have a dual probe temp meter? Mine helps me monitor the grid temp and internal temp of the meat. I also do most of my brisketstuff and butts raised. I have only had air flow issues when it started raining early one morning.

tulocay

I have a large with the hi cue grate. I use Rockwood lump and recently went 23 hours on a full load. That was a 5 butt cook.

bud812

squezz said:

Large egg.  The second brisket was 13#, so it did take quite some time.  

I'm filling the egg with charcoal to just above the fire ring.  

I'll have to keep in mind unclogging the holes during the very long cooks.

To the top of the fire ring or fire box ???

squezz

Just above the fire box.

stemc33

You just need to fill it up near the top of the fire ring and your problem will be solved.