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Lump Dump

JMCXLJMCXL Posts: 1,456
Have a question???  
When filling your BGE do you take into consideration the cook you are about to do?? or just dump some from a bag.  It is my understanding that when doing the LS you want it filled all the way so you get the long cook.  For quick hot searing of steaks maybe using less is better since you will get better airflow.  Just looking to see what people do in general when getting ready to fire one up.  I tend to over fill so the next cook I give it a quick stir, fire it up and the lump will come up to temp quicker and have very little "bad" smoke.
Northern New Jersey
XXL   XL - Woo2, AR      L (3) - Woo, PS Woo     MM - Woo     Medium - Woo       MINI

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  • saluki2007saluki2007 Posts: 5,117
    Dump and light.
    Large and Small BGE
    Morton, IL

  • LegumeLegume Posts: 10,583
    If I need to add lump before a hot and fast, I don’t add much, just what I think is needed so I don’t lose too much lump in shutdown.  If pizza, and everything else, fill it up.
  • fishlessmanfishlessman Posts: 26,030
    only time my egg is not filled is cooking ribs directly over the fire on a raised grill. going for distance between fire and food
  • xfire_ATXxfire_ATX Posts: 815
    I generally just add some lump to a chimney, light it and dump it in.  Seems to always stay about where I want it.

    If Im doing multiple Pizzas or a Low and Slow I will add more to the egg and a full chimney worth.
    LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, RTIC 20, Too many Yeti/ RTIC drinkware vessels to mention.

    Not quite in Austin, TX City Limits
  • YukonRonYukonRon Posts: 15,859
    Depends on what I am cooking. These Eggs are misers when it comes to Lump. L&S, all the way for butts and brisket, and always have plenty left over for other cooks.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SciAggieSciAggie Posts: 5,370
    I generally fill to a little above the fire bowl no matter what. If I’m cooking brisket or butts I’ll fill up near the top of the fire ring. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
  • ColtsFanColtsFan Posts: 4,438
    I typically keep mine full and top it off before each cook. The exception being if I'm doing chicken direct. I'll use what's already in the egg. Chicken fat soaked lump is nasty
    ~ John -
    1-XL BGE, 2-LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • carrda04carrda04 Posts: 51
    Generally dump and light, just dumping a bit less for a hot cook. Maybe a bit of better airflow, but also less that might burn up in the cool down. Longer cook, add more. The only part that's actually intentional is placing smoking wood for a longer cook. Otherwise dump and roll.
    LG BGE
    Camp Chef 2xburner

    Twin Cities, MN
  • thetrimthetrim Posts: 10,577
    If I am doing a low and slow, I'll try and get some big pieces to go on the bottom, but I don't get to OCD about it.
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
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