Lump Consumption

jhl192

1) 15 lbs
2) 6-7 cooks
3) 2 Spatchcock chicken w/Tsunami Spin,  one per week, baby back ribs, cedar plank salmon w/Raging River rub, steaks, Boston butt, Pizza
4) Rockwood, Ozark Oak, BGE or Royal Oak they all work but some take more time and effort. 
5) Captain Morgan and Coke with a lime or Grey Goose and Tonic w/ lime 

Lit

Mikee said:

Lit said:

Mikee said:

1.  5-6lbs

2.  7-12 times on average for a 2 week period.

4.  Royal Oak

Sorry have to call BS here. You can't average less than a pound of lump per cook. 

I call BS on your reply. A bag of RO  last me 6-8 weeks. I have not cooked inside in the past 6 months. The only time I burn a 1/2 load of lump is on a long cook. Short cooks such as steaks only need a burn of 3 minutes once the steak is on the grill.  Most of the lump burn is used to get the EGG up to temp. Fire up the lump, cook, then shut it down. That takes way less than a pound.

You are a magician then because you will burn a pound of lump just bringing a large up to 500 then shutting it down. 

Lit

KennyLee said:

My numbers are in line with yours @Mikee as stated in my post earlier in the thread.  That's over three years using the Egg.  So I know your numbers are/can be accurate.  Some just like to stir up **** for some reason.

Nobody is stirring up **** your posts just isn't right. Even if you are just doing a couple steaks bringing the egg to 350 and taking the steaks to 115 or so then ramping the egg to 700 to seat burns more than a pound of lump. If you have just been warming up hot dogs the last 3 years I might believe you average less than a pound per cook.

bob.bud

@stemc33, I see the list. I suppose if that were 12 cooks using several eggs each cook, I could see that amount burned per cook. Like I said, wasn't calling BS, just commenting that 8.3 pounds per cook is quite a bit of lump. 

theyolksonyou

@bob.bud @badinfluence runs a food truck. He's cooking serious grub with that 100#

Ladeback69

Mikee said:

I don't photo my cooks. I just eat them. What's wrong with that?

Nothing is wrong with that, we just like sharing and seeing food porn. Also it gives others ideas on maybe cooking something they haven't before and it others cooks have given me ideas.  But if you don't want to share you cooks that's ok.

stemc33

Ladeback69 said:

Mikee said:

I don't photo my cooks. I just eat them. What's wrong with that?

Nothing is wrong with that, we just like sharing and seeing food porn. Also it gives others ideas on maybe cooking something they haven't before and it others cooks have given me ideas.  But if you don't want to share you cooks that's ok.

+1 

Mattman3969

Roughly 20lbs of RW every 2-2 1/2 wks with at least 5 cooks per wk. 

DoubleEgger

@Ozzie_Isaac did a great job with this using an XL. 

http://eggheadforum.com/discussion/1179093/lump-burn-rate-in-xl#latest

stemc33

Since we're trying to calculate amount of lump usage, is anyone factoring in lump waste in the bag that never sees the fire? I don't know if anything has changed, but before I switched to a better lump, I wasted a lot of RO. I've had up to as much as 1/4 bag of fines. That stuff went straight in the ash can. 

DoubleEgger

I burned a bag of RW today between two eggs. 

Mattman3969

I dump and go.  Everything hits the firebox.  But that's RW for ya!!!   

stemc33

DoubleEgger said:

@Ozzie_Isaac did a great job with this using an XL. 

http://eggheadforum.com/discussion/1179093/lump-burn-rate-in-xl#latest

I agree, but we all know that once an egg is up to temp, it doesn't take much to keep the temps up. Kinda like boiling water, once it boils you can turn down the heat to maintain the temp. 

If one looks at starting and heating the egg for each cook, the results would not mimic that of @Ozzie_Isaac burn rate above. 

I think some of our Eggaggerators think their eggs are Prius' when they're not. If fact, I doubt some egg as much as they claim. 

Just sayin'  

Great experiment @Ozzie_Isaac. Good info and appreciate you sharing your results. 

bboulier

SmyrnaGA said:

A long time ago, I charted my grilling data into a spreadsheet.  Ave temp, duration, food cooked, and amt of charcoal used.  After 5 months, I reverse engineered a formula that fitted the coal consumption.  Since it was between May and Oct in Atlanta, I would guess the ambient temperature to be between 80-100.  All cooks were done on the Large BGE.  Charcoal used were BGE, Cowboy, Frontier, and Royal Oak.  Each cook begins after VOCs are burned off.  After each cook, the egg was cleaned and refilled by volume to the same level and the weight recorded.

The formula:

Pounds of charcoal consumed = 1 + (Duration of Cook  x Dome Temp)/500

Duration of Cook in hours
Dom Temp in Fahrenheit

Example:
  -  2 hour cook @ 400 = 1+ (2*400)/500 = 2.6 lbs
  -  16 hour cook @ 250 = 1 + (16*250)/500 = 9 lbs

The numbers are not EXACT, but, it was close enough for me.

That is very useful.  I will try similar measurements for my medium egg and my KJ Classic (when I replace the gasket).  Right now the KJ gasket is shot and it is really inefficient.

KennyLee

Lit said:

KennyLee said:

My numbers are in line with yours @Mikee as stated in my post earlier in the thread.  That's over three years using the Egg.  So I know your numbers are/can be accurate.  Some just like to stir up **** for some reason.

Nobody is stirring up **** your posts just isn't right. Even if you are just doing a couple steaks bringing the egg to 350 and taking the steaks to 115 or so then ramping the egg to 700 to seat burns more than a pound of lump. If you have just been warming up hot dogs the last 3 years I might believe you average less than a pound per cook.Y

You have no idea what you're talking about.  I know how many times a week I cook and how much lump I use.  Those numbers are accurate, period.  My cooks are probably 6-8x hot and fast versus low and slow, but the result is what the result is.  Like I say, some like to stir up ****. 

badinfluence

@bob.bud it's ok call BS if you like. But as others have said I cook butts 10 nights in that 14 day period. You did not say how much in a EGG!!! That is eggs AND the meat monster together is right at 100lbs. Come on over sometime you can help...lol

stemc33

Um... How much lump do you guys think I'd burn thru Eggin' sushi?  

DoubleEgger

stemc33 said:

Um... How much lump do you guys think I'd burn thru Eggin' sushi?  

Or boiling water 

bob.bud

@badinfluence, that is exactly why I did not want to say BS. Not knowing the full story, it would be foolish of me to do so. Knowing you are cooking on several eggs a day, it makes sense. So, a food truck... where does this truck run? I may come down and help.

Lit

KennyLee said:

Lit said:

KennyLee said:

My numbers are in line with yours @Mikee as stated in my post earlier in the thread.  That's over three years using the Egg.  So I know your numbers are/can be accurate.  Some just like to stir up **** for some reason.

Nobody is stirring up **** your posts just isn't right. Even if you are just doing a couple steaks bringing the egg to 350 and taking the steaks to 115 or so then ramping the egg to 700 to seat burns more than a pound of lump. If you have just been warming up hot dogs the last 3 years I might believe you average less than a pound per cook.Y

You have no idea what you're talking about.  I know how many times a week I cook and how much lump I use.  Those numbers are accurate, period.  My cooks are probably 6-8x hot and fast versus low and slow, but the result is what the result is.  Like I say, some like to stir up ****. 

You and Mikee got the magical eggs that burn half the amount of lump that others do. I must have forgotten. I hate when people post **** like this because it makes new owners think they are doing something wrong when they realize they are burning way more lump then they thought they would. When my parents bought their large the idiot at the store told them the same crap you are saying and when they were getting several cooks out of a 10 lb bag they asked me what they were doing wrong.

Ladeback69

I don't really worry about it.  I try to keep an extra bag on hand and when I get low I buy another one.  I have never really kept track, but all depends on what type of cooks as most have said.  Short quick 350 to 400 cooks, I don't burn to much.  On steak or long cooks it burns more, but I still have plenty for more cooks after that.  To be for sure you would have to weigh the lump before and after each cook to be correct, I don't have that kind of time and it doesn't matter.  I enjoy buying lump way better then propane.  Just make sure to close the vents when you are done.  I forgot once for about an hour and burned a little more then I needed too.  If you can get 6 to 8 cooks out of a 20 lb bag of lump, that's not doing to bad to me.  

stemc33

I'm with @lit on this one. Kinda like buying a car/truck and the salesman tells you the vehicle can go from New York to LA on a tank of gas when in reality it sucks a gallon just starting it. 

I think many people read the forum's threads/posts to do research before buying a BGE. This misinformation can mislead someone to jump on the BGE bandwagon only to have buyers remorse. 

If by some chance you two have figured out a miraculous way to put your eggs in Prius mode, please share the details.  Also, please spare us from the "it's so secret, I won't even tell my kids" crap. 

Jstroke

Personally I think the whole topic of how much or how little or how efficient is ridiculous. I could care less how much lump I burn. I keep at least five bags on hand and the only thing I care about is whether or not I am going to run out on the weekend. To me discussing the efficiency of my egg is like asking a guy with a Ferrari what the gas mileage is. It isn't even on my radar. It isn't very efficient to fire up a campfire to cook marshmallows, but you know what, I like to. So I do.

Fred19Flintstone

Jstroke said:

Personally I think the whole topic of how much or how little or how efficient is ridiculous. I could care less how much lump I burn. I keep at least five bags on hand and the only thing I care about is whether or not I am going to run out on the weekend. To me discussing the efficiency of my egg is like asking a guy with a Ferrari what the gas mileage is. It isn't even on my radar. It isn't very efficient to fire up a campfire to cook marshmallows, but you know what, I like to. So I do.

It's difficult for me to agree with a Buckeye, but occasionally they make good sense.  GO BLUE!

Jstroke

LOL,, I appreciate it. Fred19Flintstone. There is really only one a day we can't be friends.

Mikee

I know how much lump I use. Short cooks burn very little. Most of that burn is wasted in getting the Egg fired up. Cooking a steak, burgers, or sausage takes very little lump. At least on a small Egg. I looked at my credit card charges and the last time I bought RO was almost 3 months ago. When I bought the RO I still had some lump. Right now I still have a 1/2 bag of RO. I've been digging into the bag to get medium size pieces. There are just too many big pieces that I am saving for long cooks. I do long cooks once or twice a month. The last bag of RO was exceptional. Less than a cup of dust and small pieces. The bag I am using seems to be the same. I have No Problem using RO.  Spending twice the amount for lump does not mean you'll get better lump. At best you'll get marginally better lump if that. 

DoubleEgger

If folks are so inclined, they could simply take a Sharpie and log the cook info on the bag itself. Snap a pic of it when it's empty and do the same with the next bag. You'll end up with more data than you'll ever need to determine your cooking trends. 

theyolksonyou

Or.......

just cook, enjoy the food and be happy

stemc33

DoubleEgger said:

If folks are so inclined, they could simply take a Sharpie and log the cook info on the bag itself. Snap a pic of it when it's empty and do the same with the next bag. You'll end up with more data than you'll ever need to determine your cooking trends. 

No sharpie...No pics, equals Eggin' did not happen.  

Mikee

Lit said:

KennyLee said:

Lit said:

KennyLee said:

My numbers are in line with yours @Mikee as stated in my post earlier in the thread.  That's over three years using the Egg.  So I know your numbers are/can be accurate.  Some just like to stir up **** for some reason.

Nobody is stirring up **** your posts just isn't right. Even if you are just doing a couple steaks bringing the egg to 350 and taking the steaks to 115 or so then ramping the egg to 700 to seat burns more than a pound of lump. If you have just been warming up hot dogs the last 3 years I might believe you average less than a pound per cook.Y

You have no idea what you're talking about.  I know how many times a week I cook and how much lump I use.  Those numbers are accurate, period.  My cooks are probably 6-8x hot and fast versus low and slow, but the result is what the result is.  Like I say, some like to stir up ****. 

You and Mikee got the magical eggs that burn half the amount of lump that others do. I must have forgotten. I hate when people post **** like this because it makes new owners think they are doing something wrong when they realize they are burning way more lump then they thought they would. When my parents bought their large the idiot at the store told them the same crap you are saying and when they were getting several cooks out of a 10 lb bag they asked me what they were doing wrong.

Get over it @Lit. When I cook a steak or hamburgers, I'm only cooking for less than 4 minutes. Burning a pound of lump in 4 minutes would equate to 15 pounds in an hour. The small egg will not even hold more than 4 pounds of lump, yet I can do a 10-14 hour cook and still have a reasonable amount of lump leftover during the summer. Believe what you want! I have a good idea on how much lump I burn.