Originally Posted by oldbill
I totally see where you are coming from about how you can get pulled away from the fire management and I agree with Buttburner that there's nothing wrong with tossing in a handful of lump to add to the coal bed, after all lump is just carbonized wood but dumping "chimneys" of charcoal into an offset is risky. Charcoal tends to ignite quickly (and all at once) and the result is usually spikes in temperature which leads to choking down on the intake to control the heat. If you choke down too much on a fire that has wood in it, it will smolder rather than combust and then it's goodbye thin blue and hello creosote and bitter food not to mention the toll that wildly fluctuating temperatures will take on your finished product. I always keep some kindling near by in case I need to jumpstart the fire but as soon as the kindling is burning, I'm putting a split on top of it to begin rebuilding the coal bed. My dampers are wide open and with good airflow it doesn't take long at all for the fire to catch back up, giving good heat and insuring clean smoke. Contrary to popular opinion, offsets are wood burners, NOT charcoal cookers! Staying with wood only will give you a much more consistent and manageable fire in a stick burner and consistency equates to killer Q.
just to be clear I dont use lump, I use a natrual briq. The lump will burn too fast and hot for me. The natural briq I use just maintains a nice constant heat and doesnt ash much. Perfect for supplementing the coal bed
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie
Member Great Lakes BBQ Assn