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Unread 01-30-2013, 09:04 AM   #26
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Originally Posted by jmoney7269 View Post
Man your cook looks great! I'm one of the few that can detect if any food has Been cooked with smoldering briquettes and some wood, for that matter briquettes. I only use lump in my cookers. I have tried the minion and fuse burn in my cookers, just can't get past the chemical taste and smell of briquettes. Lump is so much cleaner of a flavor. It's a little more difficult to control temps with to some people, but if my pit is between 275-325 I'm perfectly fine. I cook by feel as do many of the seasoned cookers on this site, so if it's done early, FTC! Good luck on your journey!
Yeah me too. I always use lump when doing the minion method for the same reason.
UDS, mini wsm, 22.5" weber kettle
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