Reuse Charcoal

mikewmorgan

If I understand correctly, the charcoal left in the egg after a cook can be reused until it turns to ash.  Is that correct?

thegooddocta

That's correct. Most people top it off a bit before each cook, but there's no reason to have the unused lump from a previous cook go to waste. Simply give it a stir with your ash tool before adding lump to get the ash to fall to the bottom, and you're good to add some more or light it up. Welcome to the forum (and your Egg)!

bluebird66

Welcome!

JohnnyTarheel

Welcome!!

piney

Welcome Mike

NPHuskerFL

@mikewmorgan incorrect. Left over lump is hazardous. I have a testing facility that I provide free of charge. I'll send you a PM.  I'll pay for you to ship via UPS in 50# increments.  
Welcome to the addiction.  

jabam

Welcome aboard

DieselkW

One of the best things about an airtight bbq is the fact that you can stop combustion very effectively to save fuel for later.
I recommend using the same fuel level for every cook. Even if you have enough leftover to cook a couple burgers for lunch it's a good idea to have consistent conditions for every cook.

When I place my lower vent "right about there" I want the same dome temp every time. Sooner or later your internal alarm clock will sync up with your egg and go off at the same time that burger needs flipping.

I let the Maverick tell me when the burger is done. I'm never in sync for the finish.

Lmidkiff

Just remember to remove the ash often. High ash restricts good airflow. After a low and slow I let all the lump burn then I take all the guts out and shop vac it. I most know everybody knows that,  but since your new I thought I throw that in. 

lousubcap

Welcome aboard and enjoy the journey.

Skiddymarker

There are some advantages to filling the egg the same for each cook, but if you are in a hurry and there is lots of used lump in the fire box, it can be your best friend. It can be up to heat, no VOCs in half the time. It has almost been seasoned, like a good CI pan. 
When adding, I seldom stir old lump, just dumping some new on the top works fine. I do a quick pass wit the ash rake to make sure there is good air flow.

Welcome!

Zmokin

mikewmorgan said:

If I understand correctly, the charcoal left in the egg after a cook can be reused until it turns to ash.  Is that correct?

Like others have said, I always add new lump on top of old lump until I'm at the same level.  doesn't matter if I'm cooking a low & slow for 6 to 12 hours, or if I'm going for a 400F 30 min to 2 hour cook or even a short 10 minute burger or steak grill session, I always like to start with a full-load of lump. 

Jeepster47

I do the same as @Zmokin except for one thing.  All fills are to one of two levels ... to the top of the fire bowl for non-low-n-slows and almost to the top of the fire ring for low-n-slows.  That effectively eliminates one variable and ensures I never run out of lump during a cook ... did that before and have the t-shirt to prove it.  Lump is like altitude to a pilot ... damn good insurance.

Sea2Ski

Jeepster47 said:

  Lump is like altitude to a pilot ... damn good insurance.

Ha ha. Good one.  And true! 

etherdome

mikewmorgan said:

If I understand correctly, the charcoal left in the egg after a cook can be reused until it turns to ash.  Is that correct?

I have burned used lump plenty of times and will continue to in the future. That being said, you have to be careful because "used lump" does not contain the same amount of energy as new.  Even though it hasn't been burned up yet, the potential energy is decreased and sometimes  it won't allow you to maintain higher temps as easily as you would with a fresh batch.  You should always have at a minimum, 50% fresh lump if you want your usual precise temp control. 

Shiff

I clean out the ash every second or third cook and just give it a few quick scrapes with the ash tool.  Every few months I take everything out of the BGE and clean out all the hidden ash.  I see no need to let it burn up between cooks or vacuum it every time either.  When I add lump, I just give it a few stirs with the ash tool and then dump the new stuff on top.  I don't see any reason to add to the work - I'd much rather spend my time cooking and not cleaning.

Luuster

Welcome on the forum, you already started saving money, lol