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How long does lump last doing a turbo cook at 350F ?
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vb4677
Posts: 686
Not really an issue, yet, but something I need to know more about...
How long does lump last doing a Turbo cook at 350F ? (I'm looking to you @stlcharcoal !)
Here's my cook today:
0600 LGBE lit with a firebowl full of fresh, brand new bag of Rockwood + 4 hickory chunks
0630 Two 8#-9# pork shoulders go on at 350F. Every hour or so visual check LBGE was holding VERY SOLID at 350F
1200 First real meat temp check. Both shoulders at 200F+ all over, dome temp down to 300F, Foiled-Toweled-Coolered, Removed platesetter and lump was nearly gone!
SETTINGS
Lower vent wide open w/ screen closed.
Top Smokeware cap about 3/4" to inch open
0600 - Fire is lit, pork is rubbed.
1200 - Pork at 200F+
1205 - Lump is gone!
Yeah, I know my fire ring is cracked. The replacement is safe in a box in the garage until this one is no longer functioning...
How long does lump last doing a Turbo cook at 350F ? (I'm looking to you @stlcharcoal !)
Here's my cook today:
0600 LGBE lit with a firebowl full of fresh, brand new bag of Rockwood + 4 hickory chunks
0630 Two 8#-9# pork shoulders go on at 350F. Every hour or so visual check LBGE was holding VERY SOLID at 350F
1200 First real meat temp check. Both shoulders at 200F+ all over, dome temp down to 300F, Foiled-Toweled-Coolered, Removed platesetter and lump was nearly gone!
SETTINGS
Lower vent wide open w/ screen closed.
Top Smokeware cap about 3/4" to inch open
- Is this about what we should expect with Turbo cooking?
- You get about 5 to 6 hrs of Turbo cooking with a full basket of lump?
- Is there something else I should try ?
0600 - Fire is lit, pork is rubbed.
1200 - Pork at 200F+
1205 - Lump is gone!
Yeah, I know my fire ring is cracked. The replacement is safe in a box in the garage until this one is no longer functioning...
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues...
Comments
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My large will last awhile at 350. Not sure if I could give you fair assessment, but I usually fill it up to just below the plate setter.Las Vegas, NV
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Have you checked your thermometer? Might be running hotter than you think
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Need a lump level before pic. If you filled just to the top of fire bowl I'd say that may be about right. I always fill until lump touches heat deflector.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
milesvdustin said:Have you checked your thermometer? Might be running hotter than you think
Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
kl8ton said:Need a lump level before pic. If you filled just to the top of fire bowl I'd say that may be about right. I always fill until lump touches heat deflector.
I guess what this means is, if you're gonna Turbo cook, don't wait around to put the longer cooking proteins on!Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
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as you add more cold butt it takes a bigger fire to hold dome temp for the first few hours of the cook. just one butt and you would have had more lump
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Can you weigh the bag and see how much is left?
350 for 6 hrs should not be an issue if the firebox was in fact full. -
I'd say I had filled to about the blue line...Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Definitely check your thermo calibration. Bottom vent wide open typically means a very hot fire, even with the top 3/4" open. That pork also looks dark for 6hrs at 350...
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You have plenty of space to add more lump. Like others have said I fill mine all the way to the top of the fire ring for a long cook.
South of Columbus, Ohio. -
I don't have an ash basket and mine never runs out when doing turbos.Midland, TX XLBGE
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sometimes the plate setter is sitting on the charcoal!
South of Columbus, Ohio. -
Heard.
MORE LUMP! CHECK THERMO!
Thanks everyone! This is why I love this forum!!!Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Did you dump the lump straight out of the bag ( like normal folks lol)? You might have gotten a long piece wedged in the basket and lump piled on top of it creating the illusion of more lump than was actually there. I have to watch that on my medium.
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Yes but KAB's are known to burn hotter faster and distort thermo calibrations, also use double the amount of lump...Greensboro North Carolina
When in doubt Accelerate.... -
johnmitchell said:Yes but KAB's are known to burn hotter faster and distort thermo calibrations, also use double the amount of lump...
@vb4677 In all seriousness, load up some more. There wasn't enough in there. I always fill it to the top, because it's not like it's going to go to waste. -
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I generally end up with more lump than what I started out with when I use RW. I’m still on the same bag I bought 3yrs ago but have produced enough extra to fill 7 new bags.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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KKoterski said:Definitely check your thermo calibration. Bottom vent wide open typically means a very hot fire, even with the top 3/4" open. That pork also looks dark for 6hrs at 350...
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FSUMark said:KKoterski said:Definitely check your thermo calibration. Bottom vent wide open typically means a very hot fire, even with the top 3/4" open. That pork also looks dark for 6hrs at 350...-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:FSUMark said:KKoterski said:Definitely check your thermo calibration. Bottom vent wide open typically means a very hot fire, even with the top 3/4" open. That pork also looks dark for 6hrs at 350...Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
Large BGE, Royal Oak, ash basket, filled to 1 inch below top of fire ring. 350 degree cook for 6 hours and shut down. Butt pulled at 205. Barley used anything.
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vb4677 said:
I'd say I had filled to about the blue line...Southeast Florida - LBGE
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