Lump vs Briquets in a UDS

martyleach · 04-02-2011, 11:54 PM

I recently finished building a UDS and have been using Briquets because I heard from several Brethren that lump burns too hot in a UDS. Who with a UDS is using Lump and how's the temp, etc??

big brother smoke · 04-02-2011, 11:55 PM

I use lump for hot and fast and briquets for lower and slow.

txschutte · 04-02-2011, 11:57 PM

I use lump all of the time. I have no temp issues with it. Use less lit charcoal for get go and you'll make it easier to control. Leaving the food alone while it cooks is an issue here. Taking a peek floods the cooker with O2, and with lump, the consequences can be severe.

jimithing78 · 04-02-2011, 11:59 PM

I don't have a UDS but I do have a WSM. I do like lump in it but it does burn hotter so it just means different vent configuration to keep the temps down. I think the temps also are harder for me to dial in with lump but when I'm doing something like brisket it can handle the temp spikes and I don't worry about it. I've been doing most stuff hot and fast lately anyways. With a real big pork shoulder or something that I know is going to take a long time to cook I usually end up using K blue bag.

NorthwestBBQ · 04-03-2011, 12:22 AM

I have a WSM and I only use Blue K.

Tricky · 04-03-2011, 12:38 AM

I had no idea. I've been using my UDS for a while now, and thought that the word "briquette" was a dirty word among the pros (not sure where I came up with that thought). I use Royal Oak lump and the temps run up to 300 pretty quickly if you peek under the lid. Maybe I'll try briqs next time. Thanks for cluing me in.

Meat Burner · 04-03-2011, 01:10 AM

Marty, we use about half and half briqs and lump for longer cooks. It is kinda like the best of both worlds. Briqs are a nice even burn and the lump is a little more pure with less ash. It's a nice combination. I am really puzzled why Tricky would make the comment that briquettes are a dirty word. Where did that come from?

Meat Burner · 04-03-2011, 01:13 AM

Quote:

Originally Posted by Tricky

I had no idea. I've been using my UDS for a while now, and thought that the word "briquette" was a dirty word among the pros (not sure where I came up with that thought). I use Royal Oak lump and the temps run up to 300 pretty quickly if you peek under the lid. Maybe I'll try briqs next time. Thanks for cluing me in.

Just curious about your statement that "briquette fuel" was a dirty word. Who are you listening to bro?

MrOneEyedBoh · 04-03-2011, 01:15 AM

Great question OP...

Now to tag this on, whats a good briquette to use? I heard that lighting fresh ones after the fire has started, is ca give off poisonous fumes.. True?

Meat Burner · 04-03-2011, 01:18 AM

Quote:

Originally Posted by MrOneEyedBoh

Great question OP...

Now to tag this on, whats a good briquette to use? I heard that lighting fresh ones after the fire has started, is ca give off poisonous fumes.. True?

MrOneEyedBoh · 04-03-2011, 01:26 AM

what? haha its an honest question. I know nothing outside of BBQ'ing like the average joe. I think I picked this up from someone somewhere down the line. But Im asking so I can get a true answer..

BlueHowler · 04-03-2011, 01:27 AM

I almost always use a 50/50 mix of Kingsfords Comp briqs and what ever lump I have on hand. I've found that combination works for my long cooks very well.

For hot and fast cooks I like using just lump but I've not found a favorite brand yet.

Many posts here state that if you monitor the temps as they rise and start shutting down the air intake before your target temp any charcoal will hold the temp you want.

Example is when I want 225º at 190º I shut down the air intake to almost 10% and check again 15 minutes later, if the temp is still at 190º then I know I need to open one air intake a little bit more.

On my UDS if I want to cook at 350º I know that at 300º I'll shut down the air intake all the way down and when the temp rises near 350º I'll open the intakes a little bit and the temp seems to stay steady but I do monitor every half hour and adjust from there.

Meat Burner · 04-03-2011, 01:35 AM

MrOne, I would suggest you do some searches on this forum and see what some folk discuss about this issue. Just trying to help you here bro, but you have been listening to some very odd opinions from somewhere. Give that a try and let us know what you come up with.

MrOneEyedBoh · 04-03-2011, 01:38 AM

I cant search here for sh!t, so I'll try to use google to search this site.

Meat Burner · 04-03-2011, 01:44 AM

MrOne, PM one of the moderators and they will guide you about the criteria to be able to search on here. You just joined and there are some minimums before you can search. They will give you the info so you can search and get a ton on information. Good luck bro.

04-02-2011, 11:54 PM	#1
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Lump vs Briquets in a UDS I recently finished building a UDS and have been using Briquets because I heard from several Brethren that lump burns too hot in a UDS. Who with a UDS is using Lump and how's the temp, etc?? __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

04-02-2011, 11:55 PM	#2
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I use lump for hot and fast and briquets for lower and slow. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-02-2011, 11:57 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, NE USA Downloads: 0 Uploads: 0	I use lump all of the time. I have no temp issues with it. Use less lit charcoal for get go and you'll make it easier to control. Leaving the food alone while it cooks is an issue here. Taking a peek floods the cooker with O2, and with lump, the consequences can be severe. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. I'm such a ZERO. Team Whosoever Q If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.

04-02-2011, 11:59 PM	#4
jimithing78 Full Fledged Farker Join Date: 06-11-09 Location: Plano, TX Downloads: 0 Uploads: 0	I don't have a UDS but I do have a WSM. I do like lump in it but it does burn hotter so it just means different vent configuration to keep the temps down. I think the temps also are harder for me to dial in with lump but when I'm doing something like brisket it can handle the temp spikes and I don't worry about it. I've been doing most stuff hot and fast lately anyways. With a real big pork shoulder or something that I know is going to take a long time to cook I usually end up using K blue bag. __________________ 18.5" WSM / Weber Performer / Weber Genesis S-320 / Weber Genesis S-310 / 22.5" WSM

04-03-2011, 12:22 AM	#5
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	I have a WSM and I only use Blue K. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

04-03-2011, 12:38 AM	#6
Tricky On the road to being a farker Join Date: 12-06-10 Location: Ventura County, CA Downloads: 0 Uploads: 0	I had no idea. I've been using my UDS for a while now, and thought that the word "briquette" was a dirty word among the pros (not sure where I came up with that thought). I use Royal Oak lump and the temps run up to 300 pretty quickly if you peek under the lid. Maybe I'll try briqs next time. Thanks for cluing me in. __________________ Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty

04-03-2011, 01:10 AM	#7
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Marty, we use about half and half briqs and lump for longer cooks. It is kinda like the best of both worlds. Briqs are a nice even burn and the lump is a little more pure with less ash. It's a nice combination. I am really puzzled why Tricky would make the comment that briquettes are a dirty word. Where did that come from? __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-03-2011, 01:15 AM	#9
MrOneEyedBoh On the road to being a farker Join Date: 03-30-11 Location: Md Downloads: 0 Uploads: 0	Great question OP... Now to tag this on, whats a good briquette to use? I heard that lighting fresh ones after the fire has started, is ca give off poisonous fumes.. True?

04-03-2011, 01:26 AM	#11
MrOneEyedBoh On the road to being a farker Join Date: 03-30-11 Location: Md Downloads: 0 Uploads: 0	what? haha its an honest question. I know nothing outside of BBQ'ing like the average joe. I think I picked this up from someone somewhere down the line. But Im asking so I can get a true answer..

04-03-2011, 01:27 AM	#12
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado Downloads: 0 Uploads: 0	I almost always use a 50/50 mix of Kingsfords Comp briqs and what ever lump I have on hand. I've found that combination works for my long cooks very well. For hot and fast cooks I like using just lump but I've not found a favorite brand yet. Many posts here state that if you monitor the temps as they rise and start shutting down the air intake before your target temp any charcoal will hold the temp you want. Example is when I want 225º at 190º I shut down the air intake to almost 10% and check again 15 minutes later, if the temp is still at 190º then I know I need to open one air intake a little bit more. On my UDS if I want to cook at 350º I know that at 300º I'll shut down the air intake all the way down and when the temp rises near 350º I'll open the intakes a little bit and the temp seems to stay steady but I do monitor every half hour and adjust from there.

04-03-2011, 01:35 AM	#13
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	MrOne, I would suggest you do some searches on this forum and see what some folk discuss about this issue. Just trying to help you here bro, but you have been listening to some very odd opinions from somewhere. Give that a try and let us know what you come up with. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

04-03-2011, 01:38 AM	#14
MrOneEyedBoh On the road to being a farker Join Date: 03-30-11 Location: Md Downloads: 0 Uploads: 0	I cant search here for sh!t, so I'll try to use google to search this site.

04-03-2011, 01:44 AM	#15
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	MrOne, PM one of the moderators and they will guide you about the criteria to be able to search on here. You just joined and there are some minimums before you can search. They will give you the info so you can search and get a ton on information. Good luck bro. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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