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Fire Burned Out

jronus
jronus Posts: 4
in Forum List
Hi all
I have a large egg and I have a question.  I have smoked pork butts before with great success but for some reason, yesterday it burned out at 10 hours at between 225 and 235.  Anyone else had this issue?  I am in PA and it was around 50 yesterday.  I use royal oak lump.  Filled to the top of the fire ring.  To be sure of dome temp I also use a maverick so it wasn't the temp burning too hot.  I have read people getting at least 18 hours if not more.  I have done 12 hours but never needed more.  
Thanks in advance for any suggestions.
Joe
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Did it run out, or just go out?
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  • jronus
    jronus Posts: 4
    Charcoal burned up.  
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    If it was full to the top of the fire ring, you should be able to easily go 12+ hours. Was it the bottom of the bag? Lots of small pieces?
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Welcome to the forum by the way.
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  • johnmitchell
    johnmitchell Posts: 6,766
    The size of the lump pieces can play into it..Make sure you don't have large voids, I like to have a good mix of smaller pieces and a little more compact...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Tjcoley
    Tjcoley Posts: 3,551
    As above - difference between the fire going out and the fuel running out.  I'm in PA as well and have gone 29 hours on a Large at 225.  The problem at that low a temp is it can be hard to keep the fire from going out due to lack of air.  I'm almost 9 hours now into a 250 brisket cook and should have plenty of lump left when I'm done. 
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • jronus
    jronus Posts: 4
    It was the bottom third of the bag so maybe that was it. Also, to avoid any voids I will shake it up better once it is in.  
    Thanks again!
    Joe
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  • Jeepster47
    Jeepster47 Posts: 3,827
    jronus said:
    ...I have a large egg and I have a question.  ... Filled to the top of the fire ring.  ...
    Fire ring or fire grate?  If fire grate, that's why it burned out at 10 hrs.  If fire ring (bottom of plate setter) then I'm puzzled. 

    Last week the cook used Royal Oak filled to the bottom of the plate setter and it went about 15 hours total at 250 and then 350 during the last two hours ... still had enough left to cook with the next day.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • jronus
    jronus Posts: 4
    Thanks again all.  After reading through and the replies and other posts I am guessing that I didn't fill it up enough (top of fire box instead of ring) and used the the bottom third of the bag.  Next time I will fill it to the top of the ring for the longer cooks.
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  • Ladeback69
    Ladeback69 Posts: 4,483
    jronus said:
    Thanks again all.  After reading through and the replies and other posts I am guessing that I didn't fill it up enough (top of fire box instead of ring) and used the the bottom third of the bag.  Next time I will fill it to the top of the ring for the longer cooks.

    That makes sense as to why it went out. I like cleaning my egg out for a long cook and putting in new large pieces, then the smaller old on top of that. Next time just fill to the top of the fire ring and you should be ok. You should have lump left over. I've cooked for over 15 years straight at 250 to 275 and still had a lot left over, but I have an XL.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • lkapigian
    lkapigian Posts: 11,139
    Top of fire ring Royal Oak 20 hours no problem every time . I do pull fire box every time before long buns and do a complete cleaning
    Visalia, Ca @lkapigian
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  • JWhirlwind
    JWhirlwind Posts: 32
    With a full load of lump at 250, I have had my XL go over 20 hours and still had lots to burn. Sometimes it could be the lump it's self. Who knows. 
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