Originally Posted by gtr
That's my go-to lump. It started showing up at Pavilions a few months back. Where are you getting yours?
Wal Mart of all places, but I needed some gun cleaner and decided to look while I was there. They also had bricks of Velveta, so I made some Mac n Cheese too.
You're all right on the money. Loved the smell of the smoke. It cooked about 25* hotter in my UDS than with the Kingsford briquets that I usually use (along with chunks of whatever wood I have/can find ~ just finished up a batch of hickory). After 3 hrs @ 300* I slathered w/sauce and gated down my intake to 225ish. Only was gonna do another hour, but ended up in the jacuzzi with the GF, so they went two hours and I over cooked 'em a bit. The small parts were dried out, but the thick ribs were still juicey with great flavor. I am sold!