How high do you fill your lump?

jeponline

For long time I have been filling my lump well into the fire ring.  With the PSWoo my grate is at the felt so it didn't seem to matter if the lump was higher.  I always have so much lump left over, that I recently did a couple cooks just filled to the top of the fire box with just leftover lump.  I still had plenty of lump left over, but cleanup was easier after the fact and the egg seemed to get to temp faster.

Does the amount of lump make that difference or is that I was simply using lump that had already been in the firebox for a cook?

dharley

I'm not sure I fully understand your question, or what cleanup you're talking about, but I only fill into the fire ring for long low and slows (basically just butts and brisket). The rest of the time I only fill the fire box. It is difficult for me to sear (600+) with the egg completely full of lump. I think it's an airflow/mass gradient. More lump reduces airflow and there is more mass to act as a heat sink, thereby stealing your heat. 

When I'm done cooking, I just shut the vents and let it die. Some times, I don't even need to add lump for the next cook. This is all in regard to short cooks (grilling) i.e. steaks, chicken, chops, veg. etc.

For a long cook, butts or brisket, I clean the egg out with a shop vac and start with fresh lump filled into the fire ring, maybe half way up.

I hope this is what you were asking. 

jeponline

@dharley thank you.  That is exactly what I'm asking.  For cleanup, I really just mean mixing the lump around to let the ash drop through the fire grate before I load in more lump.

wardo

I mostly only fill up the bowl, not to the top of the ring.

The above was for ribs and then for wings after.  Turbo ribs specifically.  I think I'm gonna try another brisket for the 4th if I can find a good one.  For that I will add more lump.  I found it much easier to dial the egg in on those lower (sub 300) temp cooks when its fully loaded.

Theophan

Just about always to the top of the fire box, maybe a little into the fire ring.  If I think a low-and-slow is going to be especially long, maybe higher into the fire ring, but rarely very much.

nolaegghead

I fill it up until it's touching the plate setter.

rifrench

I have always filled my large to the top of the fire ring for a low and slow.  I need to adjust the vents several times during the cook.  I always have enough lump left over to do several fast cooks, flap meat, chicken and &.  I am not going to fill it that full the next time and see what happens.

cookingdude555

Low and slow - close to the top of the fire ring.
Grilling or cooking for less than 6 hours or so - fill just over the firebox.

This also depends on the egg size.  I did ribs in the XL Sunday where I only filled the firebox, and it was way more lump than the other eggs use.  It only consumed a tiny portion of the charcoal for the cook.