disclaimer: I did not read the whole thread, but heres the thoughts/responses on what I did read.
The flavor of the fat hitting the coals/ WE(family) like it. It gives a different flavor than just the offset, and very diffewrnt than the egg. Myabe its just the novelty, but we like it here.
I used K briquettes for 3 cooks, and last cook royal oak lump.
K burned evenly, and locked in at 286-288 and stayed there. Outside temps were int the teens to 20's.
The lump got hot at the onset, around 340, but temps were down at 286 in under 20-30 minutes. Burn was uneven and the side that had alot of drippings on it went out and needed to be relit. that never happened with the briquettes.
I light with a weedburner. Just the top of the coals, on full bore, for about a 45-60 seconds, moving around constantly trying to have them light evenly across the top.
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
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Smoke on KC.