Multiple cook -- how to add charcoal?

d16lee

Hello all.

I'm planning a cook where I'll do brisket (first time!) overnight and I like to do some thighs or spatchcock chicken the next morning while the brisket rests.  If I need to add more charcoal after the brisket, do I just dump more lumps into the egg and let the VOC burn off?  

Thanks in advance

-Dave

chadpsualum

I think it depends on how much (if any) lump you have leftover after your brisket.  If you have enough left then just keep rolling.

If you need more I would just lift up your grate, add more and keep going.

I added more lump in the middle of a pork butt I did (I didn't start with enough  !) and it finished just fine.

SmokeyPitt

I would start by filling it up extra high.  If you add lump half way up the fire ring chances are you will have enough left to cook your chicken.  If you do need to add some I would probably let it burn a little while but it won't take long since you will be adding it to an established fire.  

Ladeback69

I fill up to about an inch below the bottom of my plate setter on XL and usually have plenty leftover for a couple more cooks when I do a 18 pound brisket for 18 hours.  You should have enough if you fill it up.  If you feel you need to add, pull the PS and add a little more.  Like @ SmokeyPitt said, if it's an established fire it shouldn't be an issue and if you are doing chicken you will be bringing the temp up too.

TexanOfTheNorth

SmokeyPitt said:

I would start by filling it up extra high.  If you add lump half way up the fire ring chances are you will have enough left to cook your chicken.  If you do need to add some I would probably let it burn a little while but it won't take long since you will be adding it to an established fire.  

No need to stop half way up the fire ring; you can fill right up to the top.

If you do have to add more I agree with letting burn a bit before putting meat on.

d16lee

Many thanks to everyone's advice. 

I actually ran low once after ribs (started w/ mix of half-burned and new) and couldn't get temperature over 400 F.  Then the steaks went on caveman style.