How much Charcoal?!

billt01

So when I got the newtome EGG home a few days ago and opened it up, I noticed that the guy had the thing filled up with charcoal all the way to to the cooking grate (there was about an 1/4 inch from the grate to the charcoal). I removed MOST of the charcoal only leaving a depth of about 3/4 to 1 inch of coal above the fire grate at the bottom. The thing was, I had to get a small fan to "fan the flames, to get it up to 4 hundy for my steaks. I was able to achieve 3 hundy without any issues at all...

So....

How much charcoal should I use....

It was old lump...

RedSkip

Top of the fire ring, which is above the fire box.  The cast iron fire grate sits inside of the fire box.  

Old lump is generally good because the VOCs have been burned off, only thing that would concern me is if the charcoal is wet/damp.  But this will just take a little longer to light and get up to temp, no major concerns.

jtcBoynton

Depends.  If you are doing an indirect cook, doesn't hurt to fill it up.  If cooking direct, you may want a bit of a distance between the lump and the cooking grate. Fill the fire bowl, less than an inch of lump will not generate a lot of heat as you have learned.  

Coul

The most I would ever put in my egg would be just enough to barely cover the holes inside of your fire bowl. by covering these holes too much, you can restrict airflow into your egg and it will take longer to get it hot. 

Big_Green_Craig

I fill my fire bowl to the top leaving the fire ring exposed. 

fishlessman

fill the box up into the ring until you get an understanding on the usage, it snuffs out when you shut it down and you just relight it for the next cook

NonaScott

For direct cooks I use about half of the firebox full. I can easily hit 650 degrees for several hours with that amount and it gives you more distance between the grill grate and fire. I have a large

MO_Eggin

Depends on cook time and temperature.  Overnight low and slow, or a high temp cook (pizza), fill close to the top of the fire ring; for a few hours at moderate temperatures, fill the fire box.

billt01

Thanks all!

poster

NonaScott said:

For direct cooks I use about half of the firebox full. I can easily hit 650 degrees for several hours with that amount and it gives you more distance between the grill grate and fire. I have a large

do you mean fire ring?

NonaScott

No the fire box. The one at the bottom of the egg. I did steak last night at 650 and there wasn't a piece of royal oak in there bigger than a fifty cent coin. Took fifteen minutes to get to 650 and half of that lump had been used before. I'm not sure why people have problems getting to temp its hasn't been an issue for me. I do 10 hr butts with no more than a fire box full. And still have a lot left.

billt01

Tonight I am going to do some grilled chicken...I would be a 5ver on it that some of the holes in the fire grate are obstructed...

dldawes1

I've never had an issue with fire grate holes getting obstructed...I use Rockwood. I poor straight from bag, when relighting...just stir a little with ash tool and poor in more if needed. 

As far as lump level, I fill er up into the top fire ring for L&S or turbo butts....Just use whatever is there and pile it toward the rear for Steaks and pizza.

YukonRon

Remove grate, replace with KAB. Make sure air holes are clean, add lump. Light. 
Good talk.

XC242

^^^^^ What @YukonRon said...

DaveRichardson

Is the bottom full is ash?  There can be ash behind the firebox as well.  Before the yardbird tonight, pull the grate rack, the ring, the iron fire grate, then the firebox out.  Look around the back to see how much ash is built up back behind the box.  If there's a lot of ash back there, that is limiting your airflow.

Also, what were your lower draft door and daisy wheel settings?

dougcrann

All of our Eggs will struggle to get hot if the holes in the firebox are plugged. Before each use it put on gloves and stir up the fuel...trying to get as much ash and really small fines out...and before anyone says I need a KAB...I DONT!!!!

poster

dougcrann said:

All of our Eggs will struggle to get hot if the holes in the firebox are plugged. Before each use it put on gloves and stir up the fuel...trying to get as much ash and really small fines out...and before anyone says I need a KAB...I DONT!!!!

no you don't, but then you want have to put your gloves on and get all the fines and smalls out and worry about plugged holes

bhedges1987

I fill mine up really full every cook.  At least to the fire ring.  For low and slows I fill it to the top of the fire ring.

The Cen-Tex Smoker

I have to stop coming on here. 

Kick Ash - Order Confirmation #6452 (for both eggs)

Model KAB-LG	$59.99	2	$119.98
Cart Total: Shipping: Tax:			$119.98 $18.70 $0.00
Order Total:			$138.68

Damnit.

lousubcap

As with most things BGE, there are several approaches that will assist you in getting the result you want.  The overriding deal with me regarding lump quantity in the BGE is " never run out" for the worst case duration of the planned cook.  Clearly, remaining lump up above the fire box holes will get you thru quick hot and fast cooks but not a low and slow.  When in doubt load it up as above, to the top of the fire ring and fire away.  Just make sure you ensure good air-flow (watch the ash build-up) while using the lump "left-overs" for ensuing cooks.  It doesn't go to waste.  FWIW-