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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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05-29-2010, 05:33 PM | #1 |
Is lookin for wood to cook with.
Join Date: 04-25-10
Location: racine wi
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Lump Vs. Briquettes - smoke ?
do you get more smoke flavor using lump charcoal vs . Briquettes ? since I started using my UDS and lump , i seem to be getting alot smoke flavor in the Ribs and ev en pork butts. i have not tried briquettes yet . or am i using to much wood? usually put in 3 fist size chunks , which it does not burn all of them any way.
appreciate any advice , Cheers |
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05-29-2010, 05:41 PM | #2 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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juggs-to me, it seems that I get a "cleaner" burn from lump than I do briquettes. It seems that the wood flavor really comes through. However, I have much more control in temps with briqs.
I have used both, I prefer lump, but often use briqs for the control only. I suggest using both and develop your own opinion. |
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05-29-2010, 05:47 PM | #3 |
Full Fledged Farker
Join Date: 01-31-10
Location: Waldorf, MD
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Less smoke with lump because it is so carbonized. Clean hot smokeless burn. Better tasting too I might add. Briqs often have so much additives and binder they give funky odors, chemical aftertaste and more ash and soot. Kingsford being up there with the worse. Although all natural briqs taste better than "k" burn longer, more consistant and easy to control temps and less hotspots for grilling. A mixture of Lump, briqs and chunks make some damn tasty and long lasting, and consistant for most people.
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05-29-2010, 07:08 PM | #4 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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My last couple of runs, based on advice i read here, I have been using Kingsford briquettes for my "starter fire" but using lump when I need more fuel. Less smoke, and the smoke it does produce is cleaner smelling. I try to keep the smoke from the fuel to a minimum so that the flavor smoke (chunks, chips, etc) comes through better
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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05-29-2010, 07:21 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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We usually use about half lump and half K. Never noticed any off taste in any smoke we have done. Stays good and hot with the sump and gives some more consistancy with the K. Doesn't sound like too much wood but it is definately enough. Cut back a little and see if you like it better. Just a personal preference. Use what works out best for the way you like to cook. Good look bro!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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05-30-2010, 06:03 AM | #6 |
is one Smokin' Farker
Join Date: 03-29-10
Location: Buffalo, NY
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I have used both briqs and lump, but in 2 different smokers. I agree with everyone else- briqs are definitely more consistent and easier to control the temp. Haven't noticed much of a difference in taste between the two but then again I am still relatively new to this.
Doesn't seem like too much wood to me. I use a little more than that myself, but my crowd likes the stronger wood flavors. Try the briqs once with the same amount of smoke wood. If you're happy with the results, stick with them. You'll spend less time tending your fire.
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2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress |
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05-30-2010, 08:31 AM | #7 |
Knows what a fatty is.
Join Date: 03-04-10
Location: Fishers, IN
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Heard lots of good things about the Stubbs briquets, so I bought a bag last night and am using it for my shoulder as we speak. It lit up in the chimney really fast.
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Big Green Egg hatched 6/18/10 Char-Grill gasser (rolltop storage) |
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05-30-2010, 09:51 AM | #8 |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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I have used KF more than not, but after picking up some Lump (RO) a few months ago, I been using it in my drum for long smokes, and have been pleased. Especially with the clean-up, next to no ash to worry about.
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Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR] |
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05-30-2010, 10:30 AM | #9 |
Got Wood.
Join Date: 10-07-09
Location: Sussex, WI
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I have 2 WSM cookers. I have used both, but get a much longer burn with briquets. I like the natural briquetes like wicked good. But they are not the easiest to find. I just ordered a pallet that I am splitting it with some friends. I fired up a WSM last night at 8 pm and never had to add any charcoal. Meat is going in the hot box now for a 1 pm party.
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CBJ, WSM x 2, 6 x 12 Haulmart Prep Kitchen, Weber S-470 gasser |
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05-30-2010, 11:32 AM | #10 | |
Full Fledged Farker
Join Date: 05-03-09
Location: Wisconsin Rapids, WI
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Quote:
Starts faster, for me its more consistent and cleaner burning and tasting. |
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