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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-07-2014, 07:25 AM   #16
esselle
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Join Date: 06-25-10
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I use briquettes in my SS1 because everytime I have tried lump I get bridges. Those of you using lump, do you break it up as you load the chute or is there some trick I'm missing? Thanks.
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Old 01-07-2014, 08:54 AM   #17
Goddahavit
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I use royal oak lump or humphrys lump, you will get longer burns out of briquettes but its a gravity fed so who cares?

to me if i am going to smell something cooking for hours i love real lump, the smell along with whatever is cooking gets my vote, very little ash, and if i have some in the shoot when i am done, i just leave it in there until i start it up again, if i do that with briquettes they swell from moisture, and can jam.

i dont really have any issues with jams, from lump i used to break up bigger pieces, but now i have a bar for clearing them, i can tell if its not keeping temp to run it up and down the shoot and in 15 min all is fine.
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Old 01-07-2014, 09:49 AM   #18
pbarber
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Royal Oak lump. Low ash.
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Old 01-07-2014, 10:08 AM   #19
JABonk
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My 2 cents.
I use RO lump because it is available locally to me. It's ok but not my favorite.
IMO Wicked Good burns the cleanest and lasts the longest, but not much "smoke flavor."
Good One - better than RO, decent burn time and decent smoke.
My favorite = B&B oak lump. Good burn time and by far the best smoke taste IMHO.
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