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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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05-16-2013, 08:28 AM | #1 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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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.) 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
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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05-16-2013, 09:28 AM | #2 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Interesting. What difference do you specifically notice in product after making the switch from kbb to lump?
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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05-16-2013, 09:33 AM | #3 |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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Gotta try it again. Used to be bad.
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MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B] |
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05-16-2013, 10:50 AM | #4 | |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Quote:
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.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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05-16-2013, 11:03 AM | #5 |
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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Vision asked the question of the day.
When I switched I switched from kbb and lighter fluid to Cowboy lump there was a night a day difference in my opinion. I think that may be more because of the chimney and not lighter fluid. So KBB may not be that bad in retrospect if I light it in a chimney. The amount of ash was the biggest reason for the switch to lump.
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Current Smoker: Char-Griller Kamado |
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05-16-2013, 11:28 AM | #6 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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Same here. The difference is astounding, and makes any increase in cost (if there is any) worthwhile imo.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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05-16-2013, 11:49 AM | #7 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Gentlemen.... return to the roots of BBQ and toss the briqs.
Lump is what BBQ is made from. Why go thru the drill of buying quality food and cooking it with a mix of noxious unknown ingredients that make up much of what most briqs are today. Know your food..... KNOW YOUR FUEL!
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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05-16-2013, 12:04 PM | #8 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
I switch between lump charcoal and briqs depending on what is onsale as well as using a mixture of both. The amount of ash produced by briqs though makes using them in my Mini's tougher as they will fill the ash bowl much quicker.
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~Ren~ Fat Kids Club Founding Member |
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05-16-2013, 01:09 PM | #9 |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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KBB briqs are easier IMO, but I like the lump. I easily get double the ash on briqs if not more.
Side note, I have that same boot tray, but mine has boots in it
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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05-16-2013, 01:44 PM | #10 | |
is One Chatty Farker
Join Date: 05-23-11
Location: South, Texas
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Quote:
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05-16-2013, 03:45 PM | #11 | |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Quote:
So far I have not smelled that burning "junk yard" smell from lump as we do briqs
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Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser). |
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05-16-2013, 04:56 PM | #12 |
Is lookin for wood to cook with.
Join Date: 05-15-13
Location: Bethlehem, pa
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I did my first ever smoke with kbb and it worked well enough but created tons of ash. After that I switched to cowboy lump and haven't looked back. It can be a pain to get the fire going.
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05-16-2013, 05:23 PM | #13 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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today i picked up my 6th bag of the cowboy lump i got on sale at TV. i also use KBB but only when i'm doing short cooks that dont need to be high temp.....and the ash is waaaay better with lump
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05-16-2013, 06:04 PM | #14 |
On the road to being a farker
Join Date: 03-20-12
Location: NH, USA
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Does lump ever go on sale like kbb?
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05-16-2013, 06:44 PM | #15 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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