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Topic History of: Adding more lump
Max. showing the last 6 posts - (Last post first)
Author Message
duckegg dhuffjr,
Wouldn't it be a good idea to have a little used lump stashed away for such occasions?
stike Egg-N-Tino,
give it an ash-stir in between cooks if you can.
Egg-N-Tino stike,

As I expected. This is going to be my first back-to-back low and slow's and was a bit concerned.
Looking forward to it and so are my guests.

Thanx for the advice, it is very much appreciated.

Egg-N-Tino
stike Egg-N-Tino,
fill it once, up to the bottom of the fire ring or even a bit over that.

i've done an 8 hour brisket followed by a 24 hour butt, and there was enough lump left for
steaks, a chicken, and one other cook if i remember correctly.

i didn't need as much as i thought. neither will you.
dhuffjr Egg-N-Tino,
If you fill it halfway up the firering I think you'd make it. You can always add some fresh
lump ontop of the lump after the rib cook. Just stir the lump up to get the ashes to go down and
then dump your fresh stuff in. I'll smoke like you just started a fire so you'll need to
wait for a bit before putting the butts on.

H
Egg-N-Tino
I am doing a couple racks of baby backs (5 hrs) this Friday followed by an overnight butt (18hrs).
Was planning on finishing up the ribs around 8pm, then starting the butt. My biggest concern is the
original lump that I put in for my ribs might not be enough for the overnight cook. This is going to
be a touch and go issue as to how much lump is left when the rib cook is finished, but was wondering
if anyone has done this sequence of events and if I needed to look out for anything in particular.

Love the forum, you all have saved me several times.

Egg-N-Tino