how long can you smoke??

David

am thinking of a green egg but have a coulpe of questions first.what will burn the longest in the green egg un attended.will the green egg hold the same temp for hours like overnight for instance for brisket?
i plan i smoking for 12 to 14 hours is it possable with this little thing.i mean i dont see how that small of an area can hold enough wood or charcoal to burn for long periods

stike

david,
personal best is a pulled pork cook followed on the same lump right afterward with a small brisket. that was 32 hours, one load of lump, 250. after that cook, the remaining lump gave me a nuke sear (steaks at 750 or so), a chicken at 400 for an hour, and i think one other cook of around 350.[p]that was filled more than it needed to be, obviously.[p]you won't ever needed to refuel. well, not during a cook anyway.

Unknown

david,
I’ve done 12 pound Boston butts that took 24 hours at a grill temp of 215 degrees with out reloading the fire box. The thermal mass of a ceramic cooker is very efficient.
GaryJ

The Naked Whiz

david,
As others have said, 12-14 hours is nothing for a large BGE or a medium BGE. Lump charcoal will burn a long time. And you don't burn wood in the Egg so you don't need that much volume. You can add chips and chunks to get your smoke, but you are primarily burning charcoal.[p]TNW

Unknown

stike,
WHAT IS THE BEST WAY TO LIGHT LUMP CHARCOAL.SOAK IT WITH LIGHTER FLUID ? IS THERE A BETTER WAY? ALSO WHAT BRANDS DO YALL PREFER OR WILL ANY KIND OF LUMP CHARCOAL WORK

stike

DAVID SPIVEY,
holy crizzap. no lighter fluid. no "all-caps" neither. ..kill the caps-lock, my eyes are bleeding.[p]heh heh
starter cubes, Mapp gas (propane on steroids), starter chimney, etc. etc.[p]lots of ways to light the egg. i use twists of napkins drizzed with a bit of veggie oil (not too much). lights fast, and is cheap.[p]most charcoal is fine. don't get hung up on it unless doing an overnight and you want not much ash. don't use briquettes. too much ash.[p]tell us how you light it and we'll fix it if it's broke. your method, that is, not the egg.[p]

Rollocks

I had my XL egg go for 20+ hours without me touching it when I've used a BBQguru. I checked on it but didn't have to do a thing to it.

Unknown

stike,
WELL I USE BIG COMMERCIAL ROTISSERES SMOKERS I OWN A RESTURANT CALLED RIBMASTERS.BUT THAT IS AN ENTIRILARY DIFF ALTOGETHER.I USALLY AT HOME JUST USE CHARCOAL WITH LIGHTER FLUID I LET IT BURN ALMOST ALL THE WAY OUT THEN I ADD HICKORY OR MES OR APPLE DEPENDS ON WHAT IM COOKING.THEN I LET IT BURN DOWN TO ALMOST COALS THEN IM READY.YOU DONT NEED ALOT OF SMOKE TO GET SMOKE FLAVOR

Avocados

I have two large BG eggs.[p]Have done many 20+ hour smokes and ran the egg for 30 hours+ on at least two or three cooks. After the 20-24 hour multiple butt cooks (I like to go about 205 degrees for low & slow) I tend to crank it up to about 500 degrees to burn off any drippings or residue for at least an hour or two.[p]During the Christmas holidays I ran my eggs non-stop for two days straight cooking a standing rib roast, a turducken, honey baked ham, acorn squash, Green bean cassarole, crescent rolls, etc. and also used them to hold food warm at about 180 degrees when needed until ready to serve. It was handy having two extra ovens (with smoke when needed) in addition to the two regulars in the kitchen.
Then put the lid on top and shut down the damper. I always have enough lump left fot two or three cooks such as beef tri-tip, pork tenderloin, nuke some steaks, chicken breast or others that take an our or less.[p]The egg is so efficient with the thick ceramic walls and little airflow, that a 5 to 7 pound load of lump charcoal goes a very long way.[p]I have a big (expensive) steel smoker that has been collecting dust for a long time available if you don't beleive the many BGE addicts posting here in this forum![p]-- Avocados (eggs are white and smooth . . .)

Avocados

Sorry, didn't proof-read, meant to say:[p]After the 20-24 hour multiple butt cooks (I like to go about 205 degrees for low & slow) I tend to crank it up to about 500 degrees to burn off any drippings or residue for at least an hour or two.[p]Then put the lid on top and shut down the damper. I always have enough lump left fot two or three, or four more cooks such as beef tri-tip, pork tenderloin, nuke some steaks, chicken breast or others that take an our or two each.

jake42

david, man are you in for a treat. I've cooked over 20 hours on one load of lump......with fuel to spare.
And that's when I don't use that black extinct gold called Wicked Good Charcoal. I have two bags left for any super long special occasion cooks.