which side of lump fence are you on

I follow the method of filling the firebox for multiple cooks. I guess I have not developed the skills to estimate the amount needed for a single cook. I'm also typically cooking (especially during football season) all day so that makes estimates difficult.

Work smart, not hard..bubba-izum Fill it to the top. On the next cook, add some if you need it. You will know when, but after a while, take it apart and clean out the ash.

If I know it will be a short cook I'll just rake the old lump to the side leaving a nice clean spot on the grate. Then I put enough new lump in to do the job. Somehow, it seems to work well from the very start. The new lumb is large enough to keep the grate clear so it gets to temperature quickly.

Sometimes I time and measure so well that I just let what's left burn itself out, then do a thorough cleaning for the next time.

If I even 'think' I will be doing a long low 'n slo cook I will pull all the lump out, sort it and put it on top of new lump.

But then I'm a very smart Egghead, except when I'm running on stupid.

Spring "Taking A Shortcut To The Other Side Of The Road" Chicken
Spring Texas USA

I made that switch you speak of earlier this year. I try to build my fire or add just enough to cook what I am cooking - give or take.

I have been getting much better results with most cooks my having the food as far from the lump as possible.

There are exceptions - steaks, chops, etc. but when doing chicken or shrimp or fish I am trying to raise the grid and lower the lump. I am happy with the results.

Of course, this is nowhere near an exact science. Sometimes there is a lot of lump left from a long slow cook.

I have stopped filling it even to the top of the firebox unless I will need that much lump to accomplish the task at hand.

I hope this makes sense.

I prefer to put in only as much lump as I think I'm going to use for that cook, but I generally overestimate and wind up with a fair amount left that I use on the subsequent cook.

Usually top of the fire ring or top of the fire box on first fill.

If I don't think I will need any more lump, lately, I do nothing and just relight and continue with subsequent cooks until I get at or just a little below the fire box air holes.

The large will usually go from 3 to 5 cooks, mini will go 2 or 3 and maybe 4 cooks.

Medium, still on the dead list.

Small I don't use very often but I would guess 2 or 3 cooks.

On subsequent cooks I can usually get higher temps if I don't stir the lump around.

GG

Lately on subsequent burns I gently press the upper layers of lump to make sure there are no 'caves' below the surface. But, no aggressive siring of the lump and I don't worry if there is ash up in the lump.

I seem to get better start performance and higher temps this way and very seldom have to use a wiggle stick.

Except for the mini I very seldom remove any furniture out from inside the egg.

GG

I usually fill it up over the used stuff. If I'm doing a short, med temp cook, then I don't add any more , just work the ash down, and wiggle stick it prior to lighting up. Used lump works fine unless I need to go to 500°, as in pizza, then I just add fresh to the fire ring and start over again.

for long inderect cooks the egg is usually full halfway up the ring. for direct cooks i do vary the amount of lump depending on what im cooking. the biggest use lately with my small is to hold excess lump taken from the large when i dont want to use much lump for cooking wings, ribs, and this weekend a butt direct on your adjustable rack. ill have the direct butt cook posted soon so that you can see what i mean, you use very little lump doing direct low and slows, maybe a third as much compaired to an overnight inderect cook.