new to egg'n

Unknown

For a pork roast, how much coal should I start with? depth? and if the temp. starts going down what is the easiest way to add coal?

The Naked Whiz

jimepick,
You should never (well, almost never) need to add more charcoal during a cook if you start with enough. A pork roast isn't going to take that long, so if you put in enough charcoal to come to the top of the firebowl, you will have plenty of charcoal for several pork roasts. Good luck![p]TNW

sprinter

jimepick,[p]I'm assuming that by pork roast you're talking about a pork loin. Its a good starting piece of meat.[p]Fill the fire chamber up to about the top of the fire box, where it meets the fire ring. You can even fill it up to past this a bit if you want. I generally fill mine up pretty full, about the middle of the fire ring. With this much lump in there you'll be able to cook that roast, and about 16 other ones as well without having to add any more lump. Seriously.[p]I cook my pork loins direct, about 300-325, for about an hour or so, turning it so it doesnt burn. You'll want an internal temp of about 140 on the loin, then pull it off, slice it, and get ready for some good eats.[p]Everyone's methods will vary on how to cook, but your question is about how much lump. Fill it up good, and you'll not have to worry about it for a good long time[p]Troy

mad max beyond eggdome

jimepick,
welcome to the club. . .first, forget about the BGE manual and what it says about 'a couple of handfulls of lump'. .. take the manual and burn it along with the first load. . .everything you want or need to learn you will find here on the forum by simply asking. . .. now, like the other guys said, always start with a full load of lump, whether you are going to do a lo and slo for many hours, or simply grill some burgers. . .that way, you never have to worry about a re-load in the middle of your cook. . .and don't worry about wasting lump. . when you are done cooking, simply close the bottom vent completely and put the rain cap on top of the egg, and your fire will snuff out very quickly. . .then, when you are ready to start your next cook, simply stir the lump already in your egg to get rid of any ash (make sure the holes in your grate are clear) and add more lump. . .if i'm t-rexing steaks, or doing an overnighter, i might empty my fire box and start fresh. . ..[p]enjoy. .

QBabe

mad max beyond eggdome,[p]But, before you burn that manuel, make sure to remove the warranty card, fill it in and send to BGE![p]QBabe
:~)

mad max beyond eggdome

QBabe,
right as rain tonya. .. .

Gfw

<p />jimepick, as a general rule I always add about the same amout of lump - what I'm cooking makes little difference since after I'm done I close everything down and use it the next time - strip steaks tonight.[p]Previous advice about the cookbook is about right - remove the card and pitch the rest. Whe you need help, ask her at the forum and you'll almost always receive an answer.[p]If you get bored, check out the link below - all done on the egg. Also check out our links and you find a path to other sites like Tim Ms site.

[ul][li]Gfw's BBQ[/ul]

Unknown

jimepick,[p]I agree with everyone, always fill it up at the start of every cook that way you don't run out. When your finished cooking put the cap on top and close the bottom vent. Whatever lump you have left will be there for the next time. Just fill it back up again to the top the next time you use the pit. No waste NO worry if you do it this way.[p]Marty

Unknown

LAD,
Thanks to everyone, GREAT HELP