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Small BGE ran out of lump
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Photo Egg
Posts: 12,110
...After almost 24 hours. The Small really did a great job. Started about 2pm yesterday real slow and brought it up to 350 to roast a couple steaks. Then added the FB 300 and set it to 250 degrees and it went over night with a 9-10 pound butt. Finished off the last 5 hours at 270. Ash started to build up but the FB kept it rock solid to the end. This was a shot at the end.
Thank you,
Darian
Galveston Texas
Comments
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Food pictures or it didn't happen.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Found them Back to Basics, my mistake. Must be the beer and Baileys Irish.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Kind of a strange burn pattern. KA Basket might have stopped lump from slidding down smoothly.Thank you,DarianGalveston Texas
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@Photo Egg - I'm with you regarding the SBGE. It is a true hacker. I feed it the left-overs from the LBGE but it doesn't care. A great cooker.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Shoulda added more lump )#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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That's pretty impressive though. I've run the large for about 30+ hrs once, but never tried going for broke with the small.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:That's pretty impressive though. I've run the large for about 30+ hrs once, but never tried going for broke with the small.
Good lump and moderate cooking temps will go forever.Thank you,DarianGalveston Texas -
Darian - impressive!
BTW is it just me or isn't your fire ring thicker than the fire box below? In my small the walls of the two pieces are flush.Re-gasketing America one yard at a time. -
That is impressive! Longest I've ever gone with my large was 18 hrs at 250°. I think it would have done twice that. And if I had filled up the fire ring...
Never tried a marathon with my Mini, just short cooks. Wonder what my Akorn will do. It's about the size of a Small.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I've done that with the LBGE. I was at the end of a cook and the temp was slowly dropping. Had the Stoker hooked up and it was trying to get the heat up and the fan was going non-stop. I went ahead and pulled the meat. At the bottom was maybe 4 pieces coal, apparently not enough hot coals to heat the air coming in. Don't remember if I topped off the coals before lighting.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Never got 24 hrs. out of my small but I was cooking in the 270* range. The basket, in my opinion, does nothing. What does matter is the ambient temperature and the density of the lump. I'm a fan of the Charbroil Center Cut Lump. It is very light weight; the best lump for short cooks. The BTU's dumped into the Egg are less than other lump. For a long cook I will use Royal Oak.
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Mikee said:Never got 24 hrs. out of my small but I was cooking in the 270* range. The basket, in my opinion, does nothing. What does matter is the ambient temperature and the density of the lump. I'm a fan of the Charbroil Center Cut Lump. It is very light weight; the best lump for short cooks. The BTU's dumped into the Egg are less than other lump. For a long cook I will use Royal Oak.
I did use Charbroil Center Cut for this long cook. I picked up several boxes on clearance for $5 a box. I bought as many as I could fit in my Subaru.lol
IMO, what matters is the lump and the cook temp. Extreme ambient temps will play into it some. But normal 30 degree changes from day to night will not change things very much in comparison to lump quality and cooking temps.Thank you,DarianGalveston Texas
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