Refilling and using regular charcoal biquets

Unknown

When using a large BGE how do you add more charcoal once the fire is already going? Also can you use regular Kingsford charcoal biquets and what are the typical results and burn time when using the recommended 1 inch depth? Please help before I decide on my purchase.

aka mr. Earl

Ronnie,[p]The neat thing about a BGE is that you usually will not have to re-load during a cook - even an overnight cook. [p]having said that, if you do for any reason have to re-load, if you are doing a simple direct cook (just the grill is between you and the firebox), then carefully lift the grill with a grid lifter (see the BGE store for one of these) and have a friend dump in more charcoal. If you are doing an indirect cook, I can't help you.[p]About briquettes. I strongly advise that you not use them. Several folks on this board have convinced me that briquettes are usually so loaded with binders and fillers (40%) that they are not a good idea. They leave a lot of ash and they are putting some bad stuff into the air that cooking your food. [p]Also briquettes burn faster so a briquette load doesn't last as long as a laod of lump charcoal.[p]So lump charcoal seems to be the way to be go - because (1) it is cleaner, (2) it lasts longer and (3) it produces less ash. [p]
One of the guys on this board rates lump charcoal. That would be the Naked Whiz. Go to his website, look around and then make your purchase decision.[p]

The Naked Whiz

Ronnie,
If you use lump charcoal, you won't have to reload. There is no way you can use briquettes for an overnight cook and not have the ash fill up the firebowl and put the fire out. Briquettes are better used in a traditional metal charcoal cooker where there is far more room for the ash to accumulate under the grate. Here is a pointer to the Lump Charcoal Database where you can check out various brands of lump. Check out the "other testing" link for a report on a comparison between Kingsford and various lump charcoals as far as burntime and ash production goes. Kingsford was the shortest burning time and by far the highest amount of ash.[p]TNW
[ul][li]The Lump Charcoal Database[/ul]

Unknown

Don't know where the one inch thought came from but I usually put at least four inches of lump to start. You can get a long burn but if I need more I simply with heavy gloves lift out the cooking grate,then the plate setter,add lump, let the dust settle, put everything back,shut the dome ,and let her go. I usually stir the coals to let the ash dust fall down befor adding new lump. Hope this helps you out.
Poppasam

katman

Ronnie,[p]If you get an Egg you will quickly learn to ignore boilerplate instructions such as add charcoal to a one inch depth. You will get a feel for adjusting your fuel load to what you want to cook. Or, you will do what many do: don't worry about it. Fill the firebox, cook your food, and close down the Egg. The fire will go out and you will have fuel left over to use for your next cook.[p]Some have cooked for 20 hours or more on a full load of fuel.[p]If you do need to add fuel, lift the grill and put some more fuel in. If you are using a platesetter to cook indirect, put some good silicon or fireplace gloves on, lift it out, add some fuel, put the platesetter and grill (with food) back in the Egg and close the lid. You will probably want to open the vent a bit while the new fuel ges going. It is really pretty simple.[p]Use hardwood lump instead of briquettes. Less ash, better flavor, and lump doesn't suck up moisture from the air like briquettes do so it starts easier and burns better.

stike

Ronnie,
with regard to briquettes...[p]they are made by taking lump charcoal and ctrushing it, and then adding 50 to 60 percent more USELESS stuff to the mix, none of which contributes toi the fire.[p]that's like buying gasoline thinned with water.[p]lump is the only way to go.[p]

stike

aka Mr. Earl ,
and it ignites faster, burns hotter, and is the very thing they make briquettes from to begin with

Unknown

Ronnie,
If you get the BGE, never use briquetts and never use lighter fluid. Your smoked meat will have a chemical taste to it. The natural lump coals add to the smokey flavor and in the 2 years that I have been using my BGE, I have never needed to refill my egg. Not even close! The BGE is more efficient and requires less fuel to keep going at the desired temp. Although expensive, I love my egg and get so many compliment on my smoked foods. Everyone thinks I'm an expert smoker. It's not me, its the egg (but I won't tell them that!) Good luck[p]Brian