Get a WSM or a UDS asap. You will make fair food in what you are cooking on now but with headaches and a lot of babysitting. A WSM is almost dummy proof, and super efficient. Or if your are on a budget or a DIY type of guy make a UDS, very similar to a WSM but just uglier. I ran the same unit as you three years before I upgraded and after looking back I wish I would have a lot sooner.I am new to the smoking scene. I have a small Charbroil offset smoker. I want to try some lump charcoal today. The fire box is pretty small:sad: Is the Minion method the best way to light it?
Get a WSM or a UDS asap. You will make fair food in what you are cooking on now but with headaches and a lot of babysitting. A WSM is almost dummy proof, and super efficient. Or if your are on a budget or a DIY type of guy make a UDS, very similar to a WSM but just uglier. I ran the same unit as you three years before I upgraded and after looking back I wish I would have a lot sooner.
Get a WSM or a UDS asap. You will make fair food in what you are cooking on now but with headaches and a lot of babysitting. A WSM is almost dummy proof, and super efficient. Or if your are on a budget or a DIY type of guy make a UDS, very similar to a WSM but just uglier. I ran the same unit as you three years before I upgraded and after looking back I wish I would have a lot sooner.
It all depends on what you are comfortable doing. I love my chargriller w/sfb. I like sitting and paying attention to the cook. What is the purpose of "set it and forget it"? If you consider yourself a dummy to have to use a WSM, go for it. I make great food in my smoker.
No need to apologize. I was just trying to point out that there are many different ways to get to the end point.Sorry was just giving my thoughts, guess I should just shut up and leave well enough alone.
I like Lump. It's what I feed my UDS.
I also use lump to start my wood fires in my Offset.
I put Lump between and on a couple of Splits of Oak or Pecan,
then add a chimney of burning coals on top. Soon I'm up to temp,
and waiting for the smoke color to change before putting on the meat.