How much lump charcoal?

griller

Looking for a general guide to how much lump charcoal for different cooks in a large BGE.  I never know how much lump I should fire up.  It seems that I often am shy in the amount I have fired in my chimney starter for various cooks.  Obviously I will need much more for a brisket then a few hamburgers or brats.  Are there any suggestions you use for estimating how much you use?

Battleborn

I always fill it up to just below the plate setter. Use until I need more for whatever I'm cooking.

JethroBodeen

Get yourself a Kick Ash Basket. Fill the basket for normal cook and for long cooks fill past the basket. When done shake the basket out and add to it for the next cook. No waste, no worries.

bucky925

The last time I filled up my large, I cooked a pork shoulder 7.5 hours.  The next day I smoked a couple racks of ribs  5 or so hrs.  I put on some chicken thighs a few days later, all on the same load of lump.  When it cooled down I scooped out the remains which I  put  In a small metal trash container to be used in my Mini Max.  

Carolina Q

Fill 'er up. Cook something. Repeat until lump is running low. Fill 'er up again. You can't add too much lump, but you can add too little.

wardo

Just fill it up to the fire ring and let 'er rip!

I've found however that a full egg is easier to dial in the temperature and it doesn't fluctuate as much.  But I have a tougher time getting really high temps (500+).

An egg that's only partially full seems to do the exact opposite.

1911Man

On top of the other comments, I'd say ditch the chimney starter since you have a BGE. There are several methods to use to light that fire. I use the BGE squares since I can get them at a good rate at my local BGE reseller (about 1/2 of what Amazon has them for) and it makes lighting the egg easy. Plenty of people use the oil soaked paper towels, propane torches, etc. I used the chimney starter for maybe my first two cooks then ditched them. Actually got rid of them along with the old smoker/bbq I had.

On top of the Kick Ash Basket, get the Kick Ash Can to make your life easier. Makes dumping the ash much easier before you light it again. I have both and can't see ever being without (even when I get another egg).

If you're going for a long cook, load it up and don't worry. Set the vents so that you keep it at the desired temp and you'll be golden. 

BTW, if you don't already have a smokeware cap, look at them. I changed over to that soon after getting my medium BGE and haven't regretted it for an instant. I can maintain the desired temperature easier now. To get 250-275, I open it so the holes are about 1" on the bottom edge (for all three in the cap) and have the bottom vent open about 1" (maybe a hair more). Don't worry about it not being at your desired temp immediately. It takes time to equalize with the stone added. Also look at the woo ring setup from Ceramic Grill Store. IMO, much better than the BGE platesetter. More functional and easier to use as well. Plus you can have the cooking grate higher in the egg for normal cooks (makes getting to the food easier).