One of the things I love about my BGE is snuffing out a fire at the end of a cook and re-using the charcoal later. I'll rake the coals to get the dust off and top off with some new charcoal every cook. The mix always works well.
Good to know, great experiment (and yeah gang, it's not a laboratory, it's a dude in his back yard). I always use my old charcoal, but as you noted, for super hot cooks, I'll reserve the old for later, and use new. Although I may argue with some that commented, it may actually make sense for long cooks to use a mix of old and new, as the old may seem to give a slower cook, especially as high temps aren't what you're looking for, you're like ok'ing for duration.
Some things to think about. I use a chimney to light new or used charcoal. I light the chimney first, once it is all glowing it goes into the BGEgg and I top it off with new charcoal. I get consistent temps doing it this way. I never light charcoal inside the BGEgg, always in the chimney. I also never waste charcoal (throw it out)! I also never cook on just used charcoal, but do cook sometimes on all new charcoal.
I kind of figured it's from the moisture. Before I got a BGE large. I used a nice name brand grill, and I also have a nice name brand side burner smoker. I use a chimney to start both. I would put 3-4 Kingsford matchlight in the bottom, 8-10 Kingsford charcoal on the middle layer, and fill with small to medium hardwood charcoal chunks. If I bought any bags of charcoal that were left outside at the store. It was harder to start and get hot. After dumping the chimney and filling with hardwood charcoal, same thing, longer to get hot and spread evenly. So I started buying bags kept inside the store, and storing all charcoal inside the house. Made a big difference. With the BGE, I use the starters and just hardwood charcoal, like Capt. Ron, however after leaving used charcoal in BGE, I ignite my starters in the middle stacking new charcoal around them and mix of new and used around that. To me it seems to give the used time to dry out and do as well as the new. Moisture may not be the cause. But, that's what I can relate it to.
That all makes a ton of sense Jim. I also light my fire and keep the new stuff in the center as well. I feel the same that it allows the older stuff to dry out as the new stuff is burning.
Good experiment. I’m surprised the difference was so great. I generally mix old and new anyway but for a long cook I may rethink that approach. Thanks!
Great experiment Ron. I usually throw in 2 handfuls of fresh charcoal on the the reused just to help it out. If my bag of charcoal is runnin’ a tad bit low, then I’ll just go straight reused charcoal just to hold me over till I get another bag of charcoal.
@@FOGOcharcoal Well the content is much appreciated. It is legit, helpful, comical, and entertainin’. On top of all that, y’all’s charcoal is worth every penny. Therefore I’m in it for the long haul brother.
I've noticed that if you use a LP torch to start your charcoal the used does much better at getting hot quick. I just got my Kamado Joe up to 450f in less than 10 minutes with all used FOGO. Still not as good as new lump, but good enough for some dogs.
Looks like the new side is also the side by the bottom air vent. Might airflow be part of the issue? A diagonal split giving both the same intake exposure might be worth trying
Hey Kevin, great points. We did make sure that the divider was right in the middle of the draft door so it should be the same amount of air getting to each side.
Ron - this was great, thanks for doing this. I’ve only been Egg’ing for 6 months (XL), but lately I’ve been suspecting this was the case - great to see you actually do a side by side. Guess my carnitas slow smoke going forward will be used FOGO coal underneath with a layer of fresh FOGO Super-premium on top!
I was using my smaller pieces and used pieces of charcoal for cooking steaks and smaller shorter cooks. Did not realize that it would be burning so much cooler. Got to ask why? This ceramic eggs hold a lot of moisture during the cook wondering if this moisture falls down to the lowest point in the grill and absorbs into the charcoal while in between cooks just like seasoned wood chunks. I also blend in new charcoal for long cooks and use the old. I started taking out my old charcoal and leaving it in a metal 5 gallon bucket in the garage. Maybe this will help dry it out I don't know. Great video! Great topic.
Great video, I wouldn't have thought that much difference, but it makes sense there is more fuel in the new, probably a good comparative would be chewing gum with the most flavor up front. So mixing adding some fresh at the start of a new cook would be something in-between..
Great point! I like the way that you think Neil. I'm also wondering if the used may have sucked up some of our wonderful South Florida humidity, which would make a difference as well.
Yeah, this and the fact that it uses fuel to get ceramic grills up to temp and heat soaked is why we spend more $$ than we’d like on charcoal. (Love my Kamado Joes over my old Weber kettles but not when it comes to this.)
I find that when cooking a steak on my BGE the left side of my medium BGE grill is hotter than the right side. I mix the old and new charcoal and light it with the electric BGE starter.
To save charcoal can one just use half a basket of charcoal in the xl and still have good results for say just making a small meal for a couple. I’m interested in getting a xl grill and want the extra space for larger cooking potential but just for making a steak or a few hamburgers or hot dogs could one get away with using half a basket with the divider? Would be neat to see a video on this 😉.
I can't tell for sure but it looks like the new charcoal is on the air intake side of the egg therefore the used might not be getting the same air intake. Heat is controlled by air adjustment. All in all good experiment.
Thanks for the input Norm. You may be right. I tried to have it centered as best as possible. In theory it should have been receiving the same amount of air to each.
For long or super hot cooks I use new charcoal otherwise a mix of old and new. Never had any problems. I noticed that lighting the old charcoal with my looflighter goes alot faster then with the new one. Really hard to find FOGO here in Montreal, QC would love to try it out.
I watch your video about cleaning the BGE with high heat. I had a good bit of old charcoal in my egg so I thought I would use it up and so the clean with it. Hard to light, slow to build heat and never got to the temp I needed. Not I know why!!! Good video. Thanks! Perhaps an option when smoking is to blend new with old? Maybe that’s another video for you? You could compare to new and used charcoal since you already have that data. Thanks. Also, I just bought a billows from thermoworks. That may enhance the ability to boost the heat of used charcoal. Ray
Hi Ray! Yes sir, it is amazing how many people have told me a similar story since making this. I'm so glad that it was helpful! BTW- YES! Adding in some fresh new charcoal with the old is definitely a great way to do it.
Do you have any suggestions for using up the smaller pieces of charcoal. I find they don’t burn as well because of the lack of air flow. I end up throwing them in the garden. Lump charcoal has become so expensive and it’s such a waste to throw it away.
Yes, it sure was. I think that I could have centered it over the actual inlet a bit better but there was just too much difference for me to think that it would have made a difference.
You know, we thought of that as well. Then we would hear that its not the same because there is no control to the experiment. Is one Egg cleaner than the other? Did we use the same amount of charcoal etc....
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Unless I'm going to be doing a very hot cook or a very long cook, I usually mix the new with the old with great results.
Yep.
That's a good idea! I do believe that I may start doing that as well.
Charcoal should never be thrown out! Blended charcoal is usually how it works out for me too.
One of the things I love about my BGE is snuffing out a fire at the end of a cook and re-using the charcoal later. I'll rake the coals to get the dust off and top off with some new charcoal every cook. The mix always works well.
Absolutely correct John. I literally just did that today.
Wow, I would have not expected this. I usually add new to my old, but will keep this in mind for high temp cooks. Thanks for the info.
You are very welcome Shannon. I will be adding new to my old as well from here on out.
Great video. I’ve noticed it takes forever for high temp cooks with leftover charcoal but never gave it much more thought that that.
Thanks TJ, I've always suspected it but was never sure.
Good to know, great experiment (and yeah gang, it's not a laboratory, it's a dude in his back yard). I always use my old charcoal, but as you noted, for super hot cooks, I'll reserve the old for later, and use new.
Although I may argue with some that commented, it may actually make sense for long cooks to use a mix of old and new, as the old may seem to give a slower cook, especially as high temps aren't what you're looking for, you're like ok'ing for duration.
I couldn't agree more. Thanks for the support too! The mix definitely seems to be the way to go.
Some things to think about. I use a chimney to light new or used charcoal. I light the chimney first, once it is all glowing it goes into the BGEgg and I top it off with new charcoal. I get consistent temps doing it this way. I never light charcoal inside the BGEgg, always in the chimney. I also never waste charcoal (throw it out)! I also never cook on just used charcoal, but do cook sometimes on all new charcoal.
Those are all great pieces of info. Thanks so much for sharing!
I kind of figured it's from the moisture. Before I got a BGE large. I used a nice name brand grill, and I also have a nice name brand side burner smoker. I use a chimney to start both. I would put 3-4 Kingsford matchlight in the bottom, 8-10 Kingsford charcoal on the middle layer, and fill with small to medium hardwood charcoal chunks. If I bought any bags of charcoal that were left outside at the store. It was harder to start and get hot. After dumping the chimney and filling with hardwood charcoal, same thing, longer to get hot and spread evenly. So I started buying bags kept inside the store, and storing all charcoal inside the house. Made a big difference. With the BGE, I use the starters and just hardwood charcoal, like Capt. Ron, however after leaving used charcoal in BGE, I ignite my starters in the middle stacking new charcoal around them and mix of new and used around that. To me it seems to give the used time to dry out and do as well as the new.
Moisture may not be the cause. But, that's what I can relate it to.
That all makes a ton of sense Jim. I also light my fire and keep the new stuff in the center as well. I feel the same that it allows the older stuff to dry out as the new stuff is burning.
Very surprised by the spread. I didn’t think it would be that drastic as I always have “used” in the basket.
I'll tell you what Brad, it really surprised me too! I didn't expect these results at all.
Before I throw out I add new to the old. Works great for regular cooking. Only exception would be maybe pizza or an extremely hard sear.
That's a great tip, smart thinking
Great comparison of old vs fresh charcoal.
Thank you!
Good experiment. I’m surprised the difference was so great. I generally mix old and new anyway but for a long cook I may rethink that approach. Thanks!
I was very surprised as well. I mix them now
Great experiment Ron. I usually throw in 2 handfuls of fresh charcoal on the the reused just to help it out. If my bag of charcoal is runnin’ a tad bit low, then I’ll just go straight reused charcoal just to hold me over till I get another bag of charcoal.
That's some smart thinking Fernie. I want to say thanks for always watching and being so supportive!
@@FOGOcharcoal Well the content is much appreciated. It is legit, helpful, comical, and entertainin’. On top of all that, y’all’s charcoal is worth every penny. Therefore I’m in it for the long haul brother.
Wow, interesting experiment. Guess I’ve been splitting the middle adding new fuel to old fuel. Good info!
I believe that you have found the solution to this dilemna. I will be doing the same from here on out.
I've noticed that if you use a LP torch to start your charcoal the used does much better at getting hot quick. I just got my Kamado Joe up to 450f in less than 10 minutes with all used FOGO. Still not as good as new lump, but good enough for some dogs.
Fantastic, that's a great tip.
Looks like the new side is also the side by the bottom air vent. Might airflow be part of the issue? A diagonal split giving both the same intake exposure might be worth trying
Hey Kevin, great points. We did make sure that the divider was right in the middle of the draft door so it should be the same amount of air getting to each side.
Ron - this was great, thanks for doing this. I’ve only been Egg’ing for 6 months (XL), but lately I’ve been suspecting this was the case - great to see you actually do a side by side.
Guess my carnitas slow smoke going forward will be used FOGO coal underneath with a layer of fresh FOGO Super-premium on top!
You are very welcome Mike, glad that you liked it. I think your carnitas cooking idea is perfect btw.
I was using my smaller pieces and used pieces of charcoal for cooking steaks and smaller shorter cooks. Did not realize that it would be burning so much cooler. Got to ask why? This ceramic eggs hold a lot of moisture during the cook wondering if this moisture falls down to the lowest point in the grill and absorbs into the charcoal while in between cooks just like seasoned wood chunks. I also blend in new charcoal for long cooks and use the old. I started taking out my old charcoal and leaving it in a metal 5 gallon bucket in the garage. Maybe this will help dry it out I don't know. Great video! Great topic.
I am really not exactly sure why myself. I like to now mix some new in with the old and I find that it works really well like that.
I mix used and new together, usually a 40/60 mix, and it works great.
Eggcellent thinking Terry! I believe that I will be doing the same.
Great video, I wouldn't have thought that much difference, but it makes sense there is more fuel in the new, probably a good comparative would be chewing gum with the most flavor up front. So mixing adding some fresh at the start of a new cook would be something in-between..
Great point! I like the way that you think Neil. I'm also wondering if the used may have sucked up some of our wonderful South Florida humidity, which would make a difference as well.
@@FOGOcharcoal good point!
Yeah, this and the fact that it uses fuel to get ceramic grills up to temp and heat soaked is why we spend more $$ than we’d like on charcoal. (Love my Kamado Joes over my old Weber kettles but not when it comes to this.)
Yes, but once they're at temp, it'll hold for a long long time
Glad to know results on this test are repeatable on the egg
I have to admit, I am amazed by the big difference. Thanks so much for the inspiration James.
I'm surprised as well, but I never did *only* used. I usually mix new in unless I'm doing a hot or a very long cook.
That is definitely what I do now. I'll just top off the old charcoal with some new and give it a little mixing. Fire and cook!
@@FOGOcharcoal I always thought that any lower performance was because of the unburnt smaller bits, but you did a great job eliminating that variable
I find that when cooking a steak on my BGE the left side of my medium BGE grill is hotter than the right side. I mix the old and new charcoal and light it with the electric BGE starter.
Hmm, that's odd. I guess all grills have their hot spots.
To save charcoal can one just use half a basket of charcoal in the xl and still have good results for say just making a small meal for a couple. I’m interested in getting a xl grill and want the extra space for larger cooking potential but just for making a steak or a few hamburgers or hot dogs could one get away with using half a basket with the divider? Would be neat to see a video on this 😉.
Sure, you could absolutely do that!
A little bit of air with a blower will bring the old charcoal up to par with the new charcoal. No need to waste the old charcoal.
Oh, you're absolutely right YC! We waste no charcoal around here. We just wanted to know if it burns the same.
@@FOGOcharcoal That was a good test. I wonder why that happens?
I can't tell for sure but it looks like the new charcoal is on the air intake side of the egg therefore the used might not be getting the same air intake. Heat is controlled by air adjustment. All in all good experiment.
Thanks for the input Norm. You may be right. I tried to have it centered as best as possible. In theory it should have been receiving the same amount of air to each.
For long or super hot cooks I use new charcoal otherwise a mix of old and new. Never had any problems. I noticed that lighting the old charcoal with my looflighter goes alot faster then with the new one.
Really hard to find FOGO here in Montreal, QC would love to try it out.
I will definitely be adding some new in with my used for now on. I think that is the way to go.
I watch your video about cleaning the BGE with high heat. I had a good bit of old charcoal in my egg so I thought I would use it up and so the clean with it. Hard to light, slow to build heat and never got to the temp I needed. Not I know why!!! Good video. Thanks!
Perhaps an option when smoking is to blend new with old? Maybe that’s another video for you? You could compare to new and used charcoal since you already have that data. Thanks.
Also, I just bought a billows from thermoworks. That may enhance the ability to boost the heat of used charcoal.
Ray
Hi Ray! Yes sir, it is amazing how many people have told me a similar story since making this. I'm so glad that it was helpful! BTW- YES! Adding in some fresh new charcoal with the old is definitely a great way to do it.
This was a fun and surprising experiment!
Yes sir, we were surprised too!
I always reuse mine!
Smart woman!!!
Great comparison video. I enjoy your videos.
Glad you like them!
Main lesson here is not to waste fuel. Bringing up Egg up to temp with a combo is all that matters.
That's how to do it!
Good way to make you buy more NEW Fogo.
Hey, it turned out how it turned out. Same findings others have come up with as well.
Do you have any suggestions for using up the smaller pieces of charcoal. I find they don’t burn as well because of the lack of air flow. I end up throwing them in the garden. Lump charcoal has become so expensive and it’s such a waste to throw it away.
Absolutely agree with you! I sometimes save the smaller leftover stuff and put it on top after adding new charcoal to my Egg.
what about blending new into the old? i do that all the time
That is definitely what I do ever since this video showed me the results
This is why I. Always mix fresh with used
This is why we are friends.....
Its definitely best practice to mix the old in with the new in my opinion
I do believe that you're completely correct in your opinion.
was the new charcoal/old charcoal divider centered in the middle of the draft door?
Yes, it sure was. I think that I could have centered it over the actual inlet a bit better but there was just too much difference for me to think that it would have made a difference.
No difference if I use an Egg Genius! ☺️
Problem solved!
I would have done it in 2 different eggs, hard to get Temps in 1 egg
You know, we thought of that as well. Then we would hear that its not the same because there is no control to the experiment. Is one Egg cleaner than the other? Did we use the same amount of charcoal etc....
@@FOGOcharcoal can't make every one happy! LOL
@@benjaminanderson8385 Haha, amen to that my friend!
Old is fine 100% of the time
Yes, I don't think I've thrown away any charcoal in a long long long time!
To burn or not to burn
....that is the question. -
you should have done the test in two separate BGEs of the same size and showed the difference. This test is not a good comparison.
Hi Luis, thanks for the feedback. I'm not sure there is a perfect way to do it. We wanted to keep as much constant in the experiment as possible.