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Old 11-16-2011, 09:06 AM   #8880
Knows what a fatty is.
Join Date: 11-26-10
Location: Somewhere, CT

Originally Posted by Bubblehead View Post
Not sure why that happened? I exclusively use Royal Oak lump in my drums and grills for the last 5 years and never have any issue with temps of over-smudging. I've run it for 16 hours and still had quite a bit of charcoal left. Not much ash since there's no filler or coal in it either.
So please explain your process. When do you light it? How long do you let it burn before putting into the smoker? How much of it? Do you have un-lit coals in the drum? Do you add other wood for flavoring? Do other people like the taste of the food you cook in there?

Have you ever tried using just plain charcoal briquettes?
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