Blown away by the economy of lump and WSM-pron

I've recently made the switch from KBB to lump.

Last week I did a rack of spares on the WSM using the "new" Cowboy lump (now available for a great price at True Value. Go to the website for an even sweeter deal.)

Prepped another rack this a.m. and opened up the WSM and was amazed at the amount of good fuel left and the amazingly small amount of ash.

I know the veterans here are aware of the reasons to go lump, but I wanted to let the newbies know that lump is probably at least as economical as reg. briq.s, maybe more so, and has so much less ash you won't believe it. So, take advantage of the T.V. Cowboy deal! (Not affiliated in any way, shape or form w/ T.V., Cowboy, or their subsidiaries, associates, families or friends.) :grin:

Here's what was left from that earlier cook, which started w/ a full ring and nearly-full lit chimney and cooked for ~5 hrs @ ~280:

Nice chunks and

so little ash.

A few close-ups





Bigger chunks go back in the ring for today's cook

Here's what's left of the reusable smaller stuff

Enough to fill a chimney

Vision said:

Interesting. What difference do you specifically notice in product after making the switch from kbb to lump?

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Not really enough data as yet. If I had to answer, I'd say none.

I never detected the KBB "off taste" as others have, (unless I put the meat on before the fire calmed down).

Another variable is the minimal rub (S&P) I used for that cook as opposed to a multi-spiced/layered one while using KBB. The timing of the switch to lump and minimal rub is mostly coincidental, although I'm entering a "let the meat shine through" phase in my Q-ing. Less rub, sauce on the side.

Teltum said:

The amount of ash was the biggest reason for the switch to lump.

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Same here. The difference is astounding, and makes any increase in cost (if there is any) worthwhile imo.