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Old 04-30-2013, 04:27 AM   #12
Knows what a fatty is.

ErikH's Avatar
Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il

For long cooks, I prefer briquettes. I find I have to monkey around with the dampers less to get settled in to the temp I want. I usually use Royal Oak because it's readily available nearby. For grilling and shorter cooks,like ribs, I'll use lump.
Weber Genesis Silver Gasser, WSM 18.5", BWS Chubby G2, Weber Kettle
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