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always add new charcoal?
I had a quick burn today for some dogs at lunch (match on speedilight to snuff was only 35min). Obviously I burned very little lump. Tonight after cleaning out the ash I didn't really see much room for new lump. I added a bit, but does anyone just burn on the old lump without adding any new? I knocked the ash off the used lump with my poker, but would there be any issues with lighting or taste?
~~
Walk softly, leave a good impression.
large BGE, vegegrilltarian
Walk softly, leave a good impression.
large BGE, vegegrilltarian
Comments
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This is what I usually do (but I only cook for myself). I only add lump when I can see the wires at the bottom of my basket, or have a long cook coming up.
A big advantage of using the used lump is that you don’t have to wait for the smoke to clear, the volatiles are already gone.___________I asked my German friend if he knew the square root of 81. He said no.
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I always like to add fresh lump to any residual from the previous cook. The few times I’ve used nothing but leftover lump, i) I find it gives off a stale smoke smell (almost faintly like cigarette butts), and ii) It doesn’t burn as hot, so temps are not what I expect with fresh lump.Mixing in fresh for every cook help keep things consistent from one cook to the next.
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If Im in a rush and I think there is enough lump for whatever cook I am starting- I generally don't add new lump. My rule of thumb is related to not wanting to worry about the possibility of loosing heat during a cook because there isn't enough lump. In general used lump tends to light more easily (unless we've had a few days of wet weather). Having said that, I probably add new lump 90% of the time (just so I don't have to think about the possibility of not having enough)Johns Is, SC
L/MiniMax Eggs -
I probably add new lump 1/3 of the time.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
I agree with @GrateEggspectations and add a little with each new burn.XL and Small BGEs in South Carolina
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I also like to add a little fresh lump each cook.Living the good life smoking and joking
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I load it up full and then just burn leftover lump every cook until I know I need more than what's left in there for next cook. I've never had a smell issue from surviving lump, but I do tend to let it burn a little longer with a little more air after a greasy cook before shutting it down.Not a felon
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I use the Leftover Lump to fill my Charcoal Chimney, then I add new lump qty as needed and dump the chimney on top when lit.XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.
Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting. The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. -
I add fresh lump when there's enough room for it. Typically I am filling top 3 to 4 inches with each burn (if it's less than that, I wouldn't bother).
But I would give it a stir and clear the ashes before every burn, whether I add lump or not.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
Legume said:I load it up full and then just burn leftover lump every cook until I know I need more than what's left in there for next cook. I've never had a smell issue from surviving lump, but I do tend to let it burn a little longer with a little more air after a greasy cook before shutting it down.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Definitely depends on the situation, but you can be cooking faster without adding new lump if it's a quicker cook and the only real danger is running out of fuel.Stillwater, MN
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I do it differently every time. I like only used lump because it is ready to cook on faster. VOCs are already gone so no need to wait. Hit temp and start.
Maybe your purpose in life is only to serve as an example for others? - LPL
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well - that's all over the gamut
I'll probably continue to top up. but knowing that a lot of people don't, it's good to know that there is no harm in not topping up.
thanks all.~~
Walk softly, leave a good impression.
large BGE, vegegrilltarian -
zaphod said:well - that's all over the gamut
I'll probably continue to top up. but knowing that a lot of people don't, it's good to know that there is no harm in not topping up.
thanks all.Las Vegas, NV -
yeah, being a vegegrilltarian most of my cooks are under an hour - and that's for roasting a whole cauliflower head, or mac & cheese or a chili sin carne.
I was surprised at the 35min match to snuff timing for hotdogs, but everything came together nicely.~~
Walk softly, leave a good impression.
large BGE, vegegrilltarian -
If I think I have enough lump for my current cook easily, I wouldn't add anymore.
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Love the phrase "match to snuff"... stolen!___________
I asked my German friend if he knew the square root of 81. He said no.
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I always add a bit of new lump to the pot. I, as others have found that used lump doesn’t burn as hot as the new stuff. Doing a long cook, pork butt, etc., I have even removed the used lump, set it aside for a burger or hotdog cook, for a full load of fresh lump that will cook at a consistent temp for the duration.
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just to follow up on this post, today I did my first double cook. Four course lunch on the egg (3 direct, 1 indirect) and then an hour later my wife said ... "what do you think about something simple on the egg for supper.... "
by 3:30 it was down to 100F or so, so I opened it, pulled out the plate setter, opened the vents, and knocked about the lump to get off the ash. When I lifted the basket to look at the ash it was only a little warm. I poured in some fresh lump and lit a couple of speedilights. When I leaned in with the match I could hear the tink tink tink of the charcoal starting to get going. I think that if I had left the lid up with the vent wide open I'd have had fire by itself. No surprise, as a kid I used to nurse dead campfires to life in the morning when I was camping.
Thing lit fine, supper was had and no ash taste, nothing out of the ordinary.~~
Walk softly, leave a good impression.
large BGE, vegegrilltarian -
I almost always add new, but used lump is great because it lights quick and is ready to cook on in no time. Depends on length of cook, but just ensure you have enough in there if not adding.Stillwater, MN
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yeah, this was my first time adding to a still warm previous fire. and it worked great. well, it worked basket. I replaced my grate.~~
Walk softly, leave a good impression.
large BGE, vegegrilltarian
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