Smoking time on one coal batch?

Unknown

I'm looking at getting an egg. How long of a slow cook can you get out of one batch of coal. How many changes would you need for something like a brisket?[p]Thanks,[p]NoEggYet

JSlot

I have personally gone 24 hours on one load of lump with some left over. Others have reported burns as longs as 36 hours. I have never needed to add charcoal during a cook.[p]Jim

The Naked Whiz

Noeggyet,
A large egg cooking at 225-250 degrees can cook for 30-40 hours with a full load. I recently cooked some pork butts for 24 hours and I'd bet I still have half the charcoal left.[p]TNW

mad max beyond eggdome

Noeggyet,
like the others said, you don't need to reload for a lo and slo. ..i did a 10.5 lb pork butt last week. . .over 22 hours, with plenty of lump left over. ..[p]when i roasted my 20 lb thks giving turkey last year, i had a full load at 325 - 350 degrees for about 8 hours (plenty of time to get the bird done. ..

Unknown

The Naked Whiz,[p]
Thanks, I thought this was the case, but the guy at the Egg dealer says his only last about 5 hours. He must be doind something wrong.[p]
NoEggYet

fishlessman

Noeggyet, depending on which lump you buy, some burn longer than others. "wicked good"burns the whole weekend on one load easily. put the brisket on fri, take it off sat, stir lump to remove some ash, put pork butt on, take off pork butt sun, still some lump in bottom. i usually hold temps at 215 to 220 for these cooks.

The Naked Whiz

NoEggYet,
He may not be putting anywhere near enough charcoal in to start with. I fill the firebox and continue filling about 1/2 way up the fire ring that sits on top of the firebox.[p]TNW

Unknown

The Naked Whiz,
since your the geeWhiz with all that different kind of lump, tell us which kind you was using on the particular cook you are referring to???

Shelby

Noeggyet,
Like others, a good load of lump will easily cook a brisket for 20+ hours.
I convinced a buddy to buy an egg when I did a Boston Butt for 20 hours, then removed the plate setter, opened the vents and in 5 minutes, had the egg was at steak searing temps of 750! And still had leftover lump.
If that's your only concern, you'll have no problem.

The Naked Whiz

Chet,
I think it was BGE/Royal Oak.
TNW

stike

NoEggYet,
if it ain't full, it's empty