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Fire Pit level and durations

GrillCrazy
GrillCrazy Posts: 8
edited November -0001 in EggHead Forum
Hello Everyone ! New BGE-L VIRGIN here. I just purchased my BGE-L and 2 butts to tryout. I read a few of the discussion boards. I would like to know more about LONG & Slow temp cooking. I would like to follow the butt method listed on the BGE site as posted by "SQUEEZE". This is an 18 hour duration that I will attempt on my first RUN.[p]I am having trouble grasping the quantity & Level of coals needed and if you need to re-load or not and the best method to re-load the coals. I have in my owners manual to go 1 inch above the holes. I assume for an 18 hour cooking - I would need to fill to the top of the Fire Ring. PS- I did purchase the Plate setter.
Can anyone chime into quantity of coal and duration of burn at low heat and in 30-40 degree no wind conditions ?[p]THX
GrillCrazy

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Comments

  • stike
    stike Posts: 15,597
    grillcrazy,
    fill to the top of the firebox at least, maybe half up the fire ring. make sure you are set up indirect (meat can't see the fire, with a barrier of some sort). do you have a platesetter?[p]allow as much as two hours a pound at 250 degrees.
    ed egli avea del cul fatto trombetta -Dante
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  • egret
    egret Posts: 4,189
    grillcrazy,
    Fill it up to near the top of the fire ring and you're good to go for well over 24 hours.......assuming you're using a decent brand lump!
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  • WessB
    WessB Posts: 6,937
    grillcrazy,
    You want to fill the "lump" charcoal all the way to the top of the firebox...you will not have to re-load..but you also need to cook the butts to between 195° and 200° internal wether that be 15 hours or 25 hours....times mentioned here on he forum are a generaliztion, and no 2 cooks are ever the same..If you just got your egg, watch the DVD that came with it, it's very informayive and will ensure you assemble everything correctly...you can cruise the cooks or thetips section of my website and hopefully gain some insight....welcome to the egg..[p]Wess
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  • GrillCrazy
    GrillCrazy Posts: 8
    Thanks Guys ! 3 posts replied in less than 5 minutes. I am looking forward to learning from all of you "EGGHEADS".[p]I am blown away at a potential of 20 plus hours without a re-load of LUMP - That is AWESOME !
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  • WessB
    WessB Posts: 6,937
    GrillCrazy,
    30 hours aint unheard of..[p]Wess
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  • GrillCrazy
    GrillCrazy Posts: 8
    This may be a very stupid question but I will ask anyway. I'm doing 2 - 5.5 lbs butts - so I am smoking 11 lbs of meat. I understand they will be done when the internal Temp reaches around 195 degrees. Do I allow 2 hours per pound at 250 degrees for 5.5 lbs or 11 lbs.
    Please forgive me on this question.

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  • stike
    stike Posts: 15,597
    WessB,
    did a butt for 24 hours, opened the lid and a buddy tossed on a brisket he'd brought over. that went another 8 hours (he'd started it at home on his egg). next day we roasted a chicken. next cook was steaks, say 700 or so. still had lump left.[p]40 hours should be easy on the large, but what needs 40 hours ?!?!?!
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    grillcrazy,
    don't add the meat weights. go by the larger one.[p]when you have four or five butts crammed on there, airflow might drag things out, but for just a few butts, no issue.
    ed egli avea del cul fatto trombetta -Dante
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  • GrillCrazy
    GrillCrazy Posts: 8
    -- That is freaking incredible !! 30 plus hours ! W O W !!!!!! I am just blown away and can't wait to get Egg'in .[p]
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  • WessB
    WessB Posts: 6,937
    grillcrazy,
    Fact is you are cooking 2 5.5# butts..not an 11# butt...if they are both close to the same weight they will both be done at roughly the same time....around 10 - 12 hours..hell you could put 4 of em on there and it will still be pretty much the same...which is what I do...fill that egg up, aint gonna take no longer so might as well take advantage of the situation..[p]Wess
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