That's a good call with just some good lump - plenty of smoke from that as is. I usually use RO lump for grilling and I think I might have enough. I was planning on doing a mix of that and stubbs briqs but maybe I will just do lump and see what happens.
It seems the general consensus is that it's the damn oversmoking that's causing the ham taste and not the spices in the rub or injection - do I have that right?
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)