Charcoal grilling info

[Sloughfoot]

This is what I get locally, https://www.chefstore.com/p/lazzari-mesquite-charcoal_1803287/ , it's especially good for smoking because it has a lot more large pieces than the 20lb bags at Ace Hardware and the price is right.

Does it hold a consistent temperature on long cooks? One problem I've been having with the El Diablo is the temp spiking at about 1 1/2 hours from around 275 to over 300 in about 15 minutes if I'm not watching. My smoker may do that with any brand, don't know.

 

[fredx]

Another tip would be - cheap / off brand charcoal doesn't last as long as the quality stuff. I dont like lump for grilling personally- smoking its OK.
Some folks make their own lump charcoal- plenty of videos out there on that

 

[old saw fixer]

I use Rockwood lump in my Big Green Eggs (Large and Small size). I cook pork butts @250° in the large one, and a full load of Rockford lump is only ½ gone after 12 hours. It takes that long to finish a large butt to 205° internal.

 

[Sloughfoot]

I use Rockwood lump in my Big Green Eggs (Large and Small size). I cook pork butts @250° in the large one, and a full load of Rockford lump is only ½ gone after 12 hours. It takes that long to finish a large butt to 205° internal.

About how much is a full load?

 

[old saw fixer]

About ½ to ¾ of a 20 pound bag. I've never measured, to be honest. The egg uses more fuel in cold, windy weather than in 90° July weather.

 

[Sloughfoot]

That's a big smoker. My little Kamado style smoker only holds about 1 1/2 pounds and will run about 6 to 8 hours. I typically add a couple of handfuls to what's in there and cook for 1 to 3 hours at 250-275.

 

[Mad Professor]

Is using real wood on the grill out of bounds here? Bagged charcoal nearly doubles the price of cooking a meal for me.

I have apple, cherry, maple and hickory for free. I overload the grill and when it burns down I have charcoal.

3lb sirloin

 

[Sloughfoot]

Is using real wood on the grill out of bounds here? Bagged charcoal nearly doubles the price of cooking a meal for me.

I have apple, cherry, maple and hickory for free. I overload the grill and when it burns down I have charcoal.

3lb sirloin

View attachment 479639

I'm gonna try that. Makes sense that you could make charcoal with a charcoal grill.

 

[fredx]

Is using real wood on the grill out of bounds here? Bagged charcoal nearly doubles the price of cooking a meal for me.

I have apple, cherry, maple and hickory for free. I overload the grill and when it burns down I have charcoal.

3lb sirloin

View attachment 479639

use it if you can get it- its better than charcoal

 

[MtnHaul]

Does it hold a consistent temperature on long cooks? One problem I've been having with the El Diablo is the temp spiking at about 1 1/2 hours from around 275 to over 300 in about 15 minutes if I'm not watching. My smoker may do that with any brand, don't know.

Sometimes it's just perfect and others I'll get a spike. I'm not sure if it's just an error on my part or a shift in the wind. I think I get best results with a densely loaded charcoal ring at the bottom of the WSM so there are no empty pockets. I'm usually trying to maintain 225 to 235 degrees. I have a dual probe thermometer setup from Thermoworks--one probe sits just above the grill and one probe in the meat. The temp gauge on the WSM is always reading higher than the grill probe.

 

[fredx]

get a flame boss pit controller and you wont get any spikes