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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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02-08-2013, 02:15 PM | #31 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Tacoma, Wash
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Big fan of wicked good lump here. Burns hot, clean and doesn't burn up quickly. It's got some decent sizes of lump in the bag also. The store I usually buy from in Tacoma ran out. I tried some BGE lump and wasn't too happy with it. Small pieces and burned quickly. I've also gotten good smoke rings with Wicked Good by itself. I don't really mind KB, use it every now and again.
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Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order. |
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02-08-2013, 02:18 PM | #32 | |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I don't use lump in my smokers but I do in my kettle for grilling.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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02-08-2013, 04:12 PM | #33 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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02-08-2013, 04:39 PM | #34 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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I'm a big fan of using whatever you're most comfortable with, but we've used lump exclusively in our WSM's for 5 or 6 years now, and if I really took the time to load it right, I can get 12-14 hours, but normally, I don't mind adding a little coal from time to time. I get 8-10 without too much effort most of the time. Kingsford is ok, but I notice whenever I cook with it I end up belching for hours afterward. The K competion briquttes seem to not cause that, but for what I can get an 18lb bag of Royal Oak lump for, and the results I get, I'm a lump fan.
And we almost exclusively cook on either a WSM or a Weber kettle I like Bludog's method for the kettle. It's very similar to how the aftermarket Smoke-EZ unit works.
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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02-08-2013, 05:01 PM | #35 |
On the road to being a farker
Join Date: 08-12-12
Location: Bristol, CT
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Just bought. 20# bag of the new Cowboy. I don't do long cooks. The last cook I did was a big pile of lump on a 13.5 rack turned 90 degrees to the fire rack. Now it was 32 degrees but I had to keep all the vents open and feed handfuls every 20 minutes to keep it around 260. How big is the ring in the 18.5 WSM? 14"
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WSM 22.5", Little Chief, Weber Spirit 300 |
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02-09-2013, 08:48 AM | #36 | |
Got Wood.
Join Date: 10-28-12
Location: Wildomar, CA
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22.5 WSM, 1997 Performer, 1984 Kettle, GMG Daniel Boone, Mini WSM :grin: |
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02-10-2013, 06:34 PM | #37 | |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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how deep do you go with the lump...hard to tell from the pics. are you really careful about how you load it in, or do you just sort of fill it in around the ring? I'm guessing your outside temps aren't quite as low as what I'm dealing with here, but it's also not cold enough that it would normally give me trouble (currently 41° here) any input would be appreciated
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Matt...Sauk City, WI |
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