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Unread 05-16-2013, 10:50 AM   #4
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Join Date: 06-29-12
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Originally Posted by Vision View Post
Interesting. What difference do you specifically notice in product after making the switch from kbb to lump?
Not really enough data as yet. If I had to answer, I'd say none.

I never detected the KBB "off taste" as others have, (unless I put the meat on before the fire calmed down).

Another variable is the minimal rub (S&P) I used for that cook as opposed to a multi-spiced/layered one while using KBB. The timing of the switch to lump and minimal rub is mostly coincidental, although I'm entering a "let the meat shine through" phase in my Q-ing. Less rub, sauce on the side.
1/4" Cimarron offset & Webers galore. REAL men drink ALE.
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