Why am I burning through so much coal??

jaq0316 · June 2014

Hi Everyone!

I've had my LBGE for a few months now and I've noticed I seem to be burning through more bags of lump coal than I expected.

Last week, I filled my egg with coal to the top of the firebox. We did baby back ribs @ 300 for about 4 hours and at the end of the 4th hour, I was starting to lose my temp b/c a significant portion of the coal had burned up. I actually had to refill the egg in order to get temp back to 350 for the dessert!

Just curious if this is normal behavior or if I'm doing something wrong. Thanks for the help everyone!

grege345 · June 2014

Just spitballing here. 1. Maybe your cooking at higher temps than your dome thermo says. Calibrated? 2. What kind of lump and how do you light? 3. I always fill as high as I can with 1 inch to spare under plate setter. 4. Gasket dollar bill test?

lousubcap · June 2014

Doubt you are doing anything "wrong". The BGE runs on air-flow thru an ignited source. Basically the temp you see (calibrated dome thermo?) is what you get-so control the air-flow and then you will control the temp.

Welcome aboard and enjoy the journey!

Skiddymarker · June 2014

As noted above, it is all about air flow and fuel. Top of the fire box is not that much, but still should take you longer than 4 hours at 300ºF.

Usual for me is to dil to almost top of fire ring, as @grege345 says, 1" below setter.

You are starting your lump on top, right? Let the fire follow the air down.

FearlessTheEggNoob · June 2014

Have you changed lump or how far open you keep the top vent?

Tjcoley · June 2014

I did ribs at 250 indirect for 4 hours, then bumped up to 350 for the last hour, removed Platesetter and went direct, and threw on a couple chicken breasts and some corn. Used Wegman's lump (Royal Oak), filled to almost the top of the fire ring. Lit in 2 places from the top. After the 5 hour cook, plus about 40 minutes before hand getting the Egg stabilized, I still have a full firebox of lump, slightly up in to the fire ring. What lump are you using, how are you lighting, is your temp probe calibrated? I'm also using a Large.

henapple · June 2014

Royal Oak lump?

FATC1TY · June 2014

Does sound like quite a bit. Any leaks? Check your gasket.

I just did a 300-325* cook all day, with Rockwood lump. Filled only the firebox, nothing really above it. 4-5 lumps of hickory and apple and it went for 9 hours. Half of it was burned already from a previous cook. Can't tell how much is left at the moment, but probably enough to smoke a chicken tomorrow.

DMW · June 2014

henapple said:
Royal Oak lump?

So much hate...

Hungry Joe · June 2014

Give some more details. Is your thermometer calibrated?

I've got 30+ hours using Royal oak with lump to spare.

Jupiter Jim · June 2014

Oh yea it's that oh so BAD Royal Oak lump!!! it not only smells bad it burns up oh so quick!!!!

I don't think so, might be an air leak and when shutting down the Egg air is leaking in and keeping the fire burning.

jaq0316 · June 2014

Thanks for the reply everyone!

Here's a bit more detail for those who asked:

This particular cook was with Royal Oak It's the first time I've used it.
I haven't calibrated my thermometer
I light my BGE by using a single BGE Charcoal Lighter block and starting the fire near the top to middle of the coal. I usually let it burn for ~10 min and shut the lid with the plate setter and grate in the egg.

It seems like the consensus is that I need to check the calibration of my thermometer and check for a leaking gasket. Any tips on how I can best do these things?

Thanks again!

Philly35 · June 2014

This is RO after a 14 hour 250 degree pork butt cook. Damn haters. And @henapple‌ I have not tried Rockwood yet but I can't wait till I do. I know it's better but around here RO is the best I can get and it works for me. I was actually disappointed with this butt because a lot of the smoke never even got lit!

grege345 · June 2014

Boil a pot of water. Take thermo from egg and put tip in boiling water. Don't let tip hit bottom of pot. Water boils at 212 at sea level. Use a pair of tongs so you don't burn yourself

Mattman3969 · June 2014

To check your dome thermo you can get a pan of boiling water and use pliers to hold the stem of the thermo in the water. Depending on your elevation water will boil at 212*. If your thermo doesn't read 212 you can hold the nut on the back of the thermo face and twist the face until it reads correct. Do you notice smoke coming out of your gasket? If not your gasket is fine, hell some people run without one. What lump were you burning before RO? I went from BGE to RO because of cost diff but really didn't like either. I know there are TONS of people that say they have great luck from RO and I am not doubting them, but I thought it burned fast and was smokey. I switched to OO and Rockwood and I now know there is a difference. Not only do I think these 2 burn cleaner faster I also think they burn hotter and longer. I'm sure I will catch hell for this but that is what works for me.

bud812 · June 2014

Some of us can't get OO or Rockwood, so we use what we can get. YMMV

henapple · June 2014

I'm not serious about the ro thing. Use what you want or can. Maybe one problem is inconsistent performance. Seems like a mix of reviews. I hated it. It's not like I'd sell the egg if that's all I could use.

Big_Green_Craig · June 2014

It has to be your choice of charcoal.

grege345 · June 2014

Maybe you eat more than you think

DMW · June 2014

henapple said:

I'm not serious about the ro thing. Use what you want or can. Maybe one problem is inconsistent performance. Seems like a mix of reviews. I hated it. It's not like I'd sell the egg if that's all I could use.

And I wasn't serious about the so much hate thing in case anyone missed my sarcasm font.

NPHuskerFL · June 2014

henapple said:
Royal Oak lump?

>:)

Why am I burning through so much coal??

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