How Much Lump for a "Turbo" Cook?

bikesAndBBQ

I've been lurking here for a few months now, so I figured I should come out of the shadows and speak.  I've had the large BGE for about a month and love it.  We cook on it as much as possible and love everything we've tried.  I am a Yinzer (Pittsburgh, PA), so hopefully the weather cooperates and I can host a BBQ soon to really flex the large's muscles.  Now to the business part.  Recently, I saw people talking about doing "Turbo" pork shoulders.  I was wondering how much lump is needed to sustain a turbo cook for 7ish hours?  I use Royal Oak lump if that adds anything to the equation.  Will reloading lump be necessary?  Thanks in advance.  

bgebrent

No reload needed.  Just fill to just below your plate setter or deflector and go to town.  No worries and you'll have lump leftover.

bgebrent

And welcome.

RRP

7 hours for a 350 degree turbo cook for butts is a long time as 5 or maybe 6 is plenty. OTOH like with any longer cook, don't try to skimp on the amount of lump you start with! What isn't burnt up at the end of your cook can be snuffed and relit and used later. Fill to at least the middle of your fire ring and then another shake or two! Some guys fill clear to the top of their fire ring, but for me to do that then I use larger pieces so I know there will be air flow without choking the fire. Give it a try when you aren't rushed and you'll soon get the hang for it! 

bikesAndBBQ

bgebrent said:

No reload needed.  Just fill to just below your plate setter or deflector and go to town.  No worries and you'll have lump leftover.

Thanks!  I'm excited to try a turbo pork shoulder. I'm thinking maybe first weekend of April will be my first try at it. 

bgebrent

Enjoy the cook!

bikesAndBBQ

RRP said:

7 hours for a 350 degree turbo cook for butts is a long time as 5 or maybe 6 is plenty. OTOH like with any longer cook, don't try to skimp on the amount of lump you start with! What isn't burnt up at the end of your cook can be snuffed and relit and used later. Fill to at least the middle of your fire ring and then another shake or two! Some guys fill clear to the top of their fire ring, but for me to do that then I use larger pieces so I know there will be air flow without choking the fire. Give it a try when you aren't rushed and you'll soon get the hang for it! 

Thanks for the info!  We did a butt a few weeks ago. I think that was about 4.75 pounds and took about 13 hours. 5 hours for pulled pork will be nice.  

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.

RRP

bikesAndBBQ said:

Thanks for the info!  We did a butt a few weeks ago. I think that was about 4.75 pounds and took about 13 hours. 5 hours for pulled pork will be nice.  

You are welcome, but do you mind a bit of advice? If it took you 13 hours for a 4.75 pounder then you might want to check the calibration of your dome thermometer. Unless you were really cooking low on purpose then that might mean your thermometer is off. BTW when I said 5 or 6 hours for a turbo butt I meant for an 8 pounder.

dsrguns

I did my first turbo butt this weekend. 2 shoulders totaling almost 14 pounds. They were done in 5 1/2 hours at 350 dome. I have an XL and filled it top of the fire ring and have more than enough for 1 if not 2 more cooks. 

bikesAndBBQ

dsrguns said:

I did my first turbo butt this weekend. 2 shoulders totaling almost 14 pounds. They were done in 5 1/2 hours at 350 dome. I have an XL and filled it top of the fire ring and have more than enough for 1 if not 2 more cooks. 

I hope my first try looks as good as those!

Mattman3969

RRP said:

7 hours for a 350 degree turbo cook for butts is a long time as 5 or maybe 6 is plenty. OTOH like with any longer cook, don't try to skimp on the amount of lump you start with! What isn't burnt up at the end of your cook can be snuffed and relit and used later. Fill to at least the middle of your fire ring and then another shake or two! Some guys fill clear to the top of their fire ring, but for me to do that then I use larger pieces so I know there will be air flow without choking the fire. Give it a try when you aren't rushed and you'll soon get the hang for it! 

I agree with RRP on filling the lump up. Regarding time of cook I would ask the size of the butt.  I've turbo'd 7lbers in 5-6hrs but the 9-10lbers I've done take every bit of 7-8hrs.   In this case size matters. 

SaintJohnsEgger

Welcome to the group. 

Everyone has covered your questions so I'll just say "Welcome" again.