long cook/adding coals

Unknown

Still doing research on the BGE:[p]With some of the long cook times needed for some of the larger cuts of meat, do you have to add coals at some point during the cook. If so, how would you go about doing so?

The Naked Whiz

Lee,
If you are cooking at BBQ temperatures (225-250), a large BGE can go for about 20-30 hours, no sweat. You won't need to add charcoal in the middle of a cook.[p]TNW

Unknown

Lee, Sometimes the fire will burn down the middle use a thin piece of wood or metal to push the charcoal from the sides into the middle.

Sundown

Lee,[p]What they forgot to tell you below is fill the sucker to the bottom of the fire ring and light her off!

Unknown

Sundown,
sometimes i fill my medium almost to the top of the fire ring.

stike

Lee,
you won't need to. early on, when i did my second overnight, i filled it to about 3 inches below the grid. that cook was a pork butt, and when it came off, a brisket went right on over the same fire. that was a total of 32 hours. after those two cooks, we did a chicken at around 350 (for something like an hour, hour-and-a-half), and one more cook i remember that was a high temp steak sear (around 600/650 for a half hour, including starting and ramp up to temp, not just the quick cook).[p]the thing is a miser.[p]in between each of these cooks (except the marathon butt/brisket), we shut down and the fire went out, and we reused the leftover lump without bothering to add new. nothing more than a stir to dump the ash down thru the fire grate, and we were ready for the next fire.