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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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04-29-2013, 09:59 PM | #1 |
Is lookin for wood to cook with.
Join Date: 05-06-12
Location: Ocean Springs,MS
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Lump or Briquettes?
I've been cooking only with lump in my BGE and Backwoods Smoker and have never tried using briquettes. However, I read on a BBQ website that briquettes burn more evenly since they are more uniformly shaped than the irregular lump.
What differences have y'all noticed? Also,if you like briquettes, which brand do you use? Thanks |
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04-29-2013, 10:02 PM | #2 |
is one Smokin' Farker
Join Date: 09-06-11
Location: Alabama
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When I'm doing doing long cooks from 275*-325*F in my Akorn, I use briquettes. They burn longer and more evenly, IMO. I prefer the hardwood briquettes and my favorite is Royal Oak Chef's Select. If you have a Do-It-Best Hardware store nearby, you can order them online and have them shipped to the store for free:
http://www.doitbest.com/Charcoal+and...sku-838136.dib I've used Stubb's Briquettes and like them too.
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Eric Congress is like 2 drunks arguing about the bar tab on the Titanic. |
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04-29-2013, 10:06 PM | #3 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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I have been a lump only guy for everything except a stick burner, but I recently purchased a vertical cabinet smoker and I think I may be switching to briquettes because I am finding that the lump is burning to hot for me.
I will be trying the Royal Oak Chef's Select briquettes that I can get shipped free to a local Do-It-Best center for customer pick up. http://www.doitbest.com/Charcoal+and...sku-838136.dib
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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04-29-2013, 10:06 PM | #4 |
On the road to being a farker
Join Date: 03-05-10
Location: Portland, MO
Name/Nickname : Terry4
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I have tried both lump and briquettes, and I prefer lump. My reasoning is that lump gives me less ash, and a more consistent heat. When I have tried briquettes, the ash covered the briquettes and I ended up with less heat. With lump, I had a nice steady burn with a lot less ash.
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SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. [FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT] |
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04-29-2013, 10:06 PM | #5 | |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Quote:
__________________
Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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Thanks from:---> |
04-29-2013, 10:21 PM | #6 | |
is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, MO
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Quote:
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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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04-29-2013, 10:27 PM | #7 | |
Knows what a fatty is.
Join Date: 03-09-13
Location: Springfield, MO
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Quote:
With briquettes (and perhaps this is unfounded) I get slightly concerned with the chemicals. |
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04-29-2013, 11:03 PM | #8 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I use briquettes mostly because I like the uniform shape. It takes less work to just dump them into the charcoal basket vs having to hand pack each piece of lump into it. The brand I have stuck with through thick and thin is Stubb's. No nasty chemicals. Its 95% char wood and 5% vegetable binder. Is it a little more expensive than most briquettes? Yes but its no where near the high dollar price of "premium" lump. If I had to pick a lump to smoke with though, it would be Ozark Oak
Since lump burns hotter though, I do like to grill with it when I can't find a good deal on the double bag bundle of Kingsford. Usually for grilling I just use Royal Oak or Frontier.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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04-29-2013, 11:08 PM | #9 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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I like lump for grilling but low and slow? I don't see the point.
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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04-29-2013, 11:48 PM | #10 |
On the road to being a farker
Join Date: 09-09-12
Location: Renton, Washington
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I am loving the burn I get from lump, but I don't like the smaller pieces towards the bottom of the bag. That last bit always gives me a high maintenance burn because it packs down so much in the charcoal basket of my UDS. The uniformity of the briquets is nice a predictable. I also get more temperature fluctuation in the UDS with lump when I have to open the lid.
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Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber! |
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04-30-2013, 12:20 AM | #11 |
Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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I prefer lump for grilling, but for smoking and long burns I prefer using briquettes.
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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04-30-2013, 04:27 AM | #12 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Northwest Chicago suburbs, Il
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For long cooks, I prefer briquettes. I find I have to monkey around with the dampers less to get settled in to the temp I want. I usually use Royal Oak because it's readily available nearby. For grilling and shorter cooks,like ribs, I'll use lump.
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Weber Genesis Silver Gasser, WSM 18.5", BWS Chubby G2, Weber Kettle |
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04-30-2013, 04:49 AM | #13 |
Full Fledged Farker
Join Date: 02-06-11
Location: New Jersey
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Commercial size briqs for me. They work best in a large unit.
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Meadow Creek TS120 w/insulated fire box & BBQ42 |
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04-30-2013, 05:59 AM | #14 |
Got Wood.
Join Date: 04-24-13
Location: Canada
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Hey
What brand do u guys prefer? Kings ford? |
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04-30-2013, 06:13 AM | #15 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Quote:
You should be getting uniform temp with lump up the ying-yang on your eggs. |
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