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Starting lump and leftover lump

stemc33
stemc33 Posts: 3,567
in EggHead Forum
How much lump do you use for routine cooks that range from 0.5-1 hour in length? Lately I've been using about 3/4 of a chimney starter full. It's been really convenient because I stir the leftover lump and add the chimney. No additional lump into the Egg The average amount in the Egg keeps the firebox almost full. Haven't done any L&S's but lots of spatchcocks, burgers, some pork tenderloins, and a tri-tip. The leftover lump already has the nasty VOC's burned off and by using the chimney the VOC's are gone by the time I dump it in the Egg. Not looking to start a which way to light is best or my way is better than yours thread. Just curious on how much lump everyone is using or if they care?
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • jhl192
    jhl192 Posts: 1,006
    I like your plan for managing the VOCs. I have had a couple of ruined meals due to my impatience or poor lighting technique so now I have very few .5-1.0 hour cooks. I don't take any chances. A chimney full of hot coals over leftover VOC free lump makes sense. Thanks for sharing.
    XL BGE; Medium BGE; L BGE 
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  • Sundown
    Sundown Posts: 2,980
    sounds like you guys cook with Kingsford on a Weber!
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  • rsterman
    rsterman Posts: 119
    What are voc's?
    Berlin, Maryland
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  • Carolina Q
    Carolina Q Posts: 14,831
    Sundown said:
    sounds like you guys cook with Kingsford on a Weber!

    :)) Good one!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • stemc33
    stemc33 Posts: 3,567
    Common. You guys are killing me. I shouldn't of put in the whole lighting method thing. Just wanted to know how much lump? @rsterman‌ VOC's are Volatile organic compounds. There's lots of info on the forum about VOC's. Also, search the internet for more info. Just don't search too much, or you'll think twice about grilling. Lol
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • EggarAllenPoe
    EggarAllenPoe Posts: 14
    rsterman said:
    What are voc's?
    Volatile organic compounds (VOCs) are organic chemicals that have a high vapor pressure at ordinary room temperature. Their high vapor pressure results from a low boiling point, which causes large numbers of molecules to evaporate or sublimate from the liquid or solid form of the compound and enter the surrounding air. For example, formaldehyde, which evaporates from paint, has a boiling point of only –19 °C (–2 °F).

    "i'm not a complete idiot, some of my parts are missin'"

    Cleveland, OH

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  • stemc33
    stemc33 Posts: 3,567
    EggarAllenPoe said:
    rsterman said:
    What are voc's?
    Volatile organic compounds (VOCs) are organic chemicals that have a high vapor pressure at ordinary room temperature. Their high vapor pressure results from a low boiling point, which causes large numbers of molecules to evaporate or sublimate from the liquid or solid form of the compound and enter the surrounding air. For example, formaldehyde, which evaporates from paint, has a boiling point of only –19 °C (–2 °F).

    Like I said, don't search too much. Comparing formaldehyde to cooking just isn't right. I just know food doesn't taste right if the VOC's are high.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • mlamb01
    mlamb01 Posts: 210
    edited June 2014
    I usually end up adding lump to what was leftover from the last cook, just enough to fill up the firebox.  Just kinda keep topping it off.  First, give the remaining lump a very good stir, to knock all the loose ash off and down into the bottom of the egg.  I also scrape past the holes on the sides, to make sure they are clear.  If I am going to do a cook above 350 or so, I will burrow a hole thru the center of the leftover lump down to the grate.  I'll then put a wax weber cube on the grate, light it, let it go for about 15 seconds to get a really good flame, then dump the new lump on top of that.  Make sure the bottom vent is all the way open, leave the dome open for about 10 minutes to let the fire get well established.

    If I am going to do a hot cook, I will stir the coals abit after 10 minutes to get a bigger fire.  Otherwise, I just close the dome, leave the daisy wheel off, and choke off the airflow once I get above my target temp.  I have found this gets me up and going very quickly.  Takes no time at all to burn off the VOC's.  I can be ready to grill at 400 in 20 minutes or less.  

    I do find that after going thru several bags of charcoal that my egg starts to fill up with gravel sized pieces.  So I do eventually have to empty it all out, and start over again with new lump.  Then it takes awhile to get it ready :-(
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  • bodski
    bodski Posts: 463
    I think your basic approach is fine. I start mine differently, but basically, like you, I just add some additional lump to leftover lump, making sure the airways are clear. Occasionally, I clean the whole thing out and fill with new, especially before a long cook..

    Cincinnati

    LBGE, Weber Kettle

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I use leftover lump all the time for short cooks.  I have a 5 gallon bucket I place leftover lump in when I clean out the box.  If I am doing chops, steaks, etc, I just use that and fill up near the line.  Don't really need it full. 

    Light with weed torch and you're good to go. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • tksmoke
    tksmoke Posts: 776

    @Eggarallenpoe - -19°C ?  C'mon now - Titanium has a boiling point of 3287° C (5948° F).  The boiling point of PBR has yet to be determined.  Definitely more research is required.

    Love the medium - up to temp in no time at all, and using leftover lump (sometimes out of the XL), ready to cook as soon as up to temp.  Lights with spontaneous combustion, or 2 girl scouts (oops, maybe can't say that any more).

    Santa Paula, CA
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  • Cymbaline65
    Cymbaline65 Posts: 800

    I scoop out the used lump and add fresh lump. For a L&S clean it all out and start fresh. I clean the firebox every time as I seem to always have holes that get plugged up which drastically affects temperature control.

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Its amaizing how much more efficient the grill is when you clean all the ash out.  Like you when I am doing a long cook, I take everything out and clean.  Temp comes up quickly. 
    Cymbaline65 said:

    I scoop out the used lump and add fresh lump. For a L&S clean it all out and start fresh. I clean the firebox every time as I seem to always have holes that get plugged up which drastically affects temperature control.


    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • tksmoke
    tksmoke Posts: 776
    On the XL, I stir the ash prior to every cook to keep the holes from being plugged.  I have the HighQue grate on the Medium - makes stirring unnecessary.    
    Santa Paula, CA
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  • itsmce
    itsmce Posts: 410
    Cymbaline65 said:

    I scoop out the used lump and add fresh lump. For a L&S clean it all out and start fresh. I clean the firebox every time as I seem to always have holes that get plugged up which drastically affects temperature control.

    Sounds like you need one of these: http://www.high-que.com/Stainless-High-Heat-Charcoal-Fire-Grate-Upgrade-for-Large-Big-Green-Egg-Grill--9-dia_p_19.html  I received mine as a Welcome to Egging gift from my brother and sister-in-law. Works great! In almost a year I have never totally cleaned out  my firebox. Just stir the leftovers which allows the ash and small pieces to fall through, load more in, and light.
    Large (sometimes wish it were an XL) in KS
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  • Cymbaline65
    Cymbaline65 Posts: 800

    @itsmce: My problem is with the holes in the firebox getting clogged - rarely at the fire grate (although I always remove it and check just in case.) Now, my original fire grate will probably have to be replaced in a year or two so this looks to be a good play. Thanks for the link!


    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Cymbaline65
    Cymbaline65 Posts: 800
    itsmce said:
    Cymbaline65 said:

    I scoop out the used lump and add fresh lump. For a L&S clean it all out and start fresh. I clean the firebox every time as I seem to always have holes that get plugged up which drastically affects temperature control.

    Sounds like you need one of these: http://www.high-que.com/Stainless-High-Heat-Charcoal-Fire-Grate-Upgrade-for-Large-Big-Green-Egg-Grill--9-dia_p_19.html  I received mine as a Welcome to Egging gift from my brother and sister-in-law. Works great! In almost a year I have never totally cleaned out  my firebox. Just stir the leftovers which allows the ash and small pieces to fall through, load more in, and light.
    I guess I should have been more clear. I scoop out the old lump, add fresh lump then put the used lump on top. L&S I start from scratch..works for me.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I stir the leftover lump to get rid of ash etc, add new lump usually enough for a L&S regardless of what I'm cooking. I have yet to run out of fuel doing it this way nor have I had temp issues (or a lack of reaching a desired temp). VOC'S clear quickly I'd say 5-15 minutes (haven't timed it ;-) ). I'm usually prepping what I'm putting in the egg while it's warming up so by the time I'm ready to put it in the egg it's close to temp and VOC free.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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