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Reuse Charcoal

mikewmorgan
mikewmorgan Posts: 3
in EggHead Forum
If I understand correctly, the charcoal left in the egg after a cook can be reused until it turns to ash.  Is that correct?
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Comments

  • bluebird66
    bluebird66 Posts: 2,946
    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Welcome!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • piney
    piney Posts: 1,478
    Welcome Mike
    Lenoir, N.C.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited April 2015
    @mikewmorgan incorrect. Left over lump is hazardous. I have a testing facility that I provide free of charge. I'll send you a PM.  I'll pay for you to ship via UPS in 50# increments. :tongue: 
    Welcome to the addiction. :smiley: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • jabam
    jabam Posts: 1,829
    Welcome aboard
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • DieselkW
    DieselkW Posts: 915
    One of the best things about an airtight bbq is the fact that you can stop combustion very effectively to save fuel for later.
    I recommend using the same fuel level for every cook. Even if you have enough leftover to cook a couple burgers for lunch it's a good idea to have consistent conditions for every cook.

    When I place my lower vent "right about there" I want the same dome temp every time. Sooner or later your internal alarm clock will sync up with your egg and go off at the same time that burger needs flipping.

    I let the Maverick tell me when the burger is done. I'm never in sync for the finish.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Lmidkiff
    Lmidkiff Posts: 442
    Just remember to remove the ash often. High ash restricts good airflow. After a low and slow I let all the lump burn then I take all the guts out and shop vac it. I most know everybody knows that,  but since your new I thought I throw that in. 
    McKinney, TX
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  • lousubcap
    lousubcap Posts: 36,753
    Welcome aboard and enjoy the journey.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    There are some advantages to filling the egg the same for each cook, but if you are in a hurry and there is lots of used lump in the fire box, it can be your best friend. It can be up to heat, no VOCs in half the time. It has almost been seasoned, like a good CI pan. 
    When adding, I seldom stir old lump, just dumping some new on the top works fine. I do a quick pass wit the ash rake to make sure there is good air flow.

    Welcome!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Zmokin
    Zmokin Posts: 1,938
    mikewmorgan said:
    If I understand correctly, the charcoal left in the egg after a cook can be reused until it turns to ash.  Is that correct?
    Like others have said, I always add new lump on top of old lump until I'm at the same level.  doesn't matter if I'm cooking a low & slow for 6 to 12 hours, or if I'm going for a 400F 30 min to 2 hour cook or even a short 10 minute burger or steak grill session, I always like to start with a full-load of lump. 
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Jeepster47
    Jeepster47 Posts: 3,827
    I do the same as @Zmokin except for one thing.  All fills are to one of two levels ... to the top of the fire bowl for non-low-n-slows and almost to the top of the fire ring for low-n-slows.  That effectively eliminates one variable and ensures I never run out of lump during a cook ... did that before and have the t-shirt to prove it.  Lump is like altitude to a pilot ... damn good insurance.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Jeepster47 said:
      Lump is like altitude to a pilot ... damn good insurance.
    Ha ha. Good one.  And true! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • etherdome
    etherdome Posts: 471
    mikewmorgan said:
    If I understand correctly, the charcoal left in the egg after a cook can be reused until it turns to ash.  Is that correct?
    I have burned used lump plenty of times and will continue to in the future. That being said, you have to be careful because "used lump" does not contain the same amount of energy as new.  Even though it hasn't been burned up yet, the potential energy is decreased and sometimes  it won't allow you to maintain higher temps as easily as you would with a fresh batch.  You should always have at a minimum, 50% fresh lump if you want your usual precise temp control. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • Shiff
    Shiff Posts: 1,835
    I clean out the ash every second or third cook and just give it a few quick scrapes with the ash tool.  Every few months I take everything out of the BGE and clean out all the hidden ash.  I see no need to let it burn up between cooks or vacuum it every time either.  When I add lump, I just give it a few stirs with the ash tool and then dump the new stuff on top.  I don't see any reason to add to the work - I'd much rather spend my time cooking and not cleaning.
    Large BGE
    Barry, Lancaster, PA
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  • Luuster
    Luuster Posts: 19
    Welcome on the forum, you already started saving money, lol
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