IM SO DONE WITH THIS THING

jneely3

Im a fairly novice griller. but I love to cook and I LOVE the idea of having great smoked foods.. and I have made some really great meals.  
but ITS A CRAP SHOOT how to get the fire going well each time.  

It works great if I have a brand new fresh FULL large egg of quality lump coal.   
But when I finish my cook the fire wont go out for hours even all closed down.  So the coal ruins...I end up with a full bowl of half burned coal.   Which wont heat past 300 degrees on a 2nd cook.  Im using Jeleous Devil

So, I guess what I need to know.  Do have to have a full large bowl of brand new lump coal every time I want to cook?   That bag of good coal cost about 35 bucks. 

Every time Im cooking I end up eating about an hour plus after I scheduled.  and its just not worth it anymore no matter how good it tastes.  

The egg is not worth it.  Im done unless someone here can rescue my thougths. 

kl8ton

It seems as if air is somehow still allowing the lump to burn after you shut it down.  Something is likely not sealed tight. 

What size egg do you have?  What do you have on the top of the dome to stop the air flow?  Is the lower vent "tight?"  Also, you can do the "dollar bill" test.  Lay a bill on the base with the dome open.  Let close the dome on the dollar bill.  Can you pull the bill out easily?  If so, the dome is not sealing on the base.  Try this test at multiple locations (12 o'clock, 3 o'clock, 6 o'clock, 9 o'clock). 

Let's get this figured out.  What you are experiencing is not normal.  I just smoked about 10- 12 lbs of chuck roast  a few days ago.  Shut the egg down and then last night without adding new lump, without stirring anything, I relit the ample pile of lump and smoked two whole chickens.  I still have plenty of lump left and depending on what I am cooking next, I may not add lump or clean out the base.  I use Rockwood lump almost exclusively.  

zaphod

My first question is where are you? There are many experienced eggers around the planet willing to lend a hand and do a burn or two with you if in the area. Different people learn different ways and maybe having a go with someone "hands on" will get you on the right path.

Did you buy the unit used? if so, you may have a damaged vent or an old gasket or misaligned domes. 

I find that the "15min and ready" is really only when I'm doing something on the SS grill at 400F or so - like dogs. My record is something like 25 minutes from lighting to snuffing, and only about 15 of those were waiting for lump. Any thing else that involves CI grill or a platesetter means longer until the egg is ready.

but hey - you do admit that it tastes good

stlcharcoal

How do you know the fire is not going out?

JohnInCarolina

Have you tried Cowboy lump?

GrateEggspectations

I think others may be right that you perhaps have an air leak somewhere. 

Personally, I always try to use as little lump as possible to achieve my subject cook and always want at least some fresh with every subsequent cook. The reason for that is that I find lump on a second burn performs differently and tastes differently than fresh lump - regardless of which brand I use. By ensuring there is at least some fresh lump in each cook, the fire behaves and tastes more consistent from one cook to the next. 

CTMike

JohnInCarolina said:

Have you tried Cowboy lump?

Now why you gotta go and be like that when someone is here posting serious questions trying to learn? Sheesh, some people’s kids. 😂😂

johnmitchell

Maybe an air flow problem on your second cook, you need to make sure you don’t have some small pieces of lump blocking the holes in the ceramic fire box below the fire ring, a kick ash basket will help with that problem. Also make sure the ash at the bottom is cleared out. If I am doing a long low and slow cook I will add new lump and before I add I shake up the old lump.
Try Rockwood lump it is the bomb!!!

zaphod

good point about airflow @johnmitchell I remember that things improved when I got a fire basket. Kickash and BGE are likely the most popular (I have BGE, everyone else on the planet has Kickash). The basket lets me lift out the old ash and clean out the firebowl of ash and small bits blocking the side vents.

I've posted this before - this video helped me a lot when I was getting started

https://www.youtube.com/watch?v=MpOlOMx6weQ

Ozzie_Isaac

Where do you live?  I have an Egg removal and disposal service.  For $200 I’ll remove it, and lump, and other BBQ items you don’t want to hassle with and make sure it gets properly and environmentally safe disposal.

Legume

CTMike said:

JohnInCarolina said:

Have you tried Cowboy lump?

Now why you gotta go and be like that when someone is here posting serious questions trying to learn? Sheesh, some people’s kids. 😂😂

 No kidding, Frontier > Cowboy

Legume

GrateEggspectations said:

I think others may be right that you perhaps have an air leak somewhere. 

Personally, I always try to use as little lump as possible to achieve my subject cook and always want at least some fresh with every subsequent cook. The reason for that is that I find lump on a second burn performs differently and tastes differently than fresh lump - regardless of which brand I use. By ensuring there is at least some fresh lump in each cook, the fire behaves and tastes more consistent from one cook to the next. 

I do it a little differently.  I load it full when I need to add so that I don't have to wait for the bad smoke to burn off on subsequent cooks.  I grilled wings the other night on lump that had been in there through three prior cooks.  

zaphod

I always top up after a clean (usually the next morning). So I am always burning some used lump, the percentage depends on how full and long the previous cook was. On Saturday I *perhaps* overfilled and only did dogs so when I cleaned up I didn't add anything to the basket and I'll be cooking on completely used lump.

However, I hate the taste of ash, so I always make sure to bang off the ash from a cook before I reuse.

Ozzie_Isaac

1. I only top off with new charcoal if going to have a long cook - usually have plenty left from prior cooks to do burgers, steaks, chicken, etc.

2. When done close both the lower screen , metal door, and the chimney cap on the top- if using BGE hardware put the ceramic cap on, or close pedals on the chimney cap and close the lid.

3. Don’t peek, just leave it till your next cook

As far as a god fire, make sure your internals are lined up properly with the lower vent/inlet, all the air holes in the firebox are clear, and the metal grate or basket is also cleared.  Make sure ash isn’t fully packed in the bottom beneath the firebox and grate limiting airflow

If I follow those basics I have good control over the fire (remember small adjustments, and then let it settle) and when I’m done I get a lot of charcoal left for next time - I even have no gasket and have some air leaks.

Once you learn the settings you can pretty much light a fire (I do three spots with a torch) and set the vent and exhaust and walk away.  I’ll be within 20 degrees everytime.

It can be very frustrating at first, but once you learn it, it will be way easier.  Also, temps readings can be impacted if the fire goes directly  beneath the thermometer with nothing shielding it from the radiant heat.

And the ceramic takes a while to get up to temp and once you add protein it will drop - do not adjust anything after adding protein, temp will come back, it just a large thermal mass absorbing some of the heat.  Temp is all oxygen and fuel rates - it will settle back at a the original steady state temp after a while with no adjustments.

and one last thing, make sure the probe didn’t stab into your protein.  Don’t ask why I know that can be a problem for knowing the cooking chamber temp 🤣

fishlessman

probably the only fan of cowboy charcoal here........but 35 bucks for jealous devil "is this forum on a facebook page now"

theres an air leak somewhere, check the areas mentioned and the egg stays hot for along time after the fire goes out

one question though, lots of advice out there to just fill the bowl or a handful of lump, a full load of lump is to the top of the fire ring