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lump vs briquettes in UDS

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rockyathabaska

Knows what a fatty is.
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lump vs briquettes in uds
Are there any big differences using lump rather than briquettes in my uds? I've only ever used briquettes sofar.Does lump burn hotter and for as long ?
I'm trying the lump to start up to try and reduce startup smoke smells;some of my neighbours don't share my obsession with bbq ,go figure!Lump is wayyyy less smelly but seems to burn hotter and therefore maybe will burn out too quick for long sessions .

Rocky

uds
performer
18 in weber
silver b weber [her's]
 
I cooked with lump in my UDS for the first time two weeks ago and then last week. Ill never go back to Briquettes. Lump does burn hotter, but I was controlling the temps pretty well so far. As far as long burns, two weeks ago, I smoked for 14 hours and still had 1/2 basket unburned. Used that last week for some beercan chickens and tonight I still had unburned coals left from that burn last week. Packed it tight, though, which helped I think.

Got a burn going right now and have been cruising at around 245-250 for about two hours now...doing me an all-nighter.

Im luvin me some lump.
 
OOOOPS!!! MEANT 245-250. The 6% Sweetwater IPA got to me a bit, me thinks
 
rockyathabaska said:
lump vs briquettes in uds
Are there any big differences using lump rather than briquettes in my uds?
Click to expand...


I did some home-made tests - check this thread out

http://www.bbq-brethren.com/forum/showthread.php?t=78949


I've done follow up cooks using Lump, getting the same length of time in cooks as briquette with consistent, stable cooking temperatures.
I'm using nothing but lump in my UDS now.

Admittedly, I've still got briquettes set aside for my reverse flow trailer, but given the time, money, and weather I will be doing some longevity tests with lump in my MeadowCreek soon enough.
 
Honestly, I haven't noticed a huge difference with either the temps or the burn time. If you take off the lid, I've noticed the temp spike seems higher with the lump. However, I can get my drum to cruise at whatever temp I want regardless of the fuel. One nice thing about lump is way less ash to clean up.

Gotta say, I've had outstanding experiences with the Frontier lump, contrary to some other posters around here. Fine stuff, especially if you can get it on the cheap.
 
rockyathabaska said:
thanks Marietta,do you use the same openings on your valves as with briquettes?
Click to expand...


Dunno about Marietta's experiences...
but now that you mentioned it?

I use about the same intake/exhaust settings I was using with briquettes. At some level I would have expected something different.
Rough numbers for my UDS, 1" air intake + 2" exhaust = 230 degrees.
Same settings produced same temps with both briquette and lump.
 
Pretty much the same for me with the intakes, etc. EatRBBQ's post is what made me try the lump and my experience using it made me keep it.
 
I've used both and think I prefer the briqs. The biggest downside to the briqs is the tar like smell while igniting. Burn time can be great for both but I do have to pack the lump to get a uniform burn. The lump will burn hotter and can spike quickly if you open the lid.

If your neighbors are complaining now they will always complain no matter what you are burning.
 
jemezspring said:
The biggest downside to the briqs is the tar like smell while igniting. Burn time can be great for both but I do have to pack the lump to get a uniform burn.
Click to expand...

Which is one main reason I didnt like the briqs...the smell was like a chemical. The lump simply smells like something you want to throw meat on from the moment you light it. And yeah...packin it does help a lot.
 
jemezspring said:
I've used both and think I prefer the briqs. The biggest downside to the briqs is the tar like smell while igniting. Burn time can be great for both but I do have to pack the lump to get a uniform burn. The lump will burn hotter and can spike quickly if you open the lid.

If your neighbors are complaining now they will always complain no matter what you are burning.
Click to expand...

Im a briquette guy and i do agree with your statement to an extent. I feel like stubbs cheerleader right now( i have a thread on the first page also) because it burns so CLEAN. I really mean it. I used stubbs for my last 4-5 smokes and was impressed with the little to no odor left behind starting my chimney. I then decided that i didnt want to waste STUBBS to light my chimney since i had a bag of KF blue. IMMEDIATELY i was slapped in the face by smells and smoke that was thick and white. Im going to try to do a double chimney burn so i can prove this.
kris
 
I agree. I've had really good experiences with Stubb's. I was a bit skeptical at first, since I didn't really like the Cowboy brand lump (same maker). But, I picked up a bag because I always have to try the new charcoal I see.

First thing I also noticed was the smell. Hot and clean with a trace of smoke. Just to check, I fired up a chimney of blue bag K at the same time. It was really clear that Stubb's was superior. So, I picked up 4 more bags. Then I realized, I was going through the stuff slower than the comp K that I had been using. Seemed to burn more efficiently in my drum.

Unfortunately, all the so cal lowes seem to have had a short supply for the past couple of months. I had a supply of 100% natural briquets that I was still burning through, but still missed the stubb's. Great to find it stocked again, and to hear that lowe's is gonna carry it for the year!
 
Gasoline will not burn fast if the oxygen is limited/controlled and neither will lump/charcoal if the oxygen is controlled. Almost any fuel will only burn hot or cool in accordance with the oxygen allowed, thus a smoldering fire, lack of oxygen or a raging fire all the oxygen it needs, same with lump or charcoal. I declare Canadian whiskey and Seven up as oxygen for the brain but tomorrow it may smolder a bit.
Dave
 
Mo-Dave said:
Gasoline will not burn fast if the oxygen is limited/controlled and neither will lump/charcoal if the oxygen is controlled. Almost any fuel will only burn hot or cool in accordance with the oxygen allowed, thus a smoldering fire, lack of oxygen or a raging fire all the oxygen it needs, same with lump or charcoal. I declare Canadian whiskey and Seven up as oxygen for the brain but tomorrow it may smolder a bit.
Dave
Click to expand...
I really think you generalized this. Limiting or controlling the oxidizing agent(oxygen as it was referred to) is only part of the equation. The density of the fuel(charcoal) is another part of the equation. You can burn at the same temp but it would last for a different rate, vice versa. Simple BBQ math would also assume that too much oxygen without adequate room for the carbon monoxide to exit would cause the smoldering to cease. Like i said, i think you generalized and left quite a few steps out, as i have too generalized.
 
suprfast said:
I really think you generalized this. Limiting or controlling the oxidizing agent(oxygen as it was referred to) is only part of the equation. The density of the fuel(charcoal) is another part of the equation. You can burn at the same temp but it would last for a different rate, vice versa. Simple BBQ math would also assume that too much oxygen without adequate room for the carbon monoxide to exit would cause the smoldering to cease. Like i said, i think you generalized and left quite a few steps out, as i have too generalized.
Click to expand...


I know my lump/briquette tests were pretty generalized as well. But IMHO the UDS is a controlled enough system that the lump lasts much longer than you would expect it to.

Lump is cheap, light weight, burns cleaner, and generally lasts as long as briquettes in my UDS. If I needed a longer cook than 12 hours I probably would use briquettes, otherwise I'm using lump.

For an $8.00 Wal-mart Royal Oak Lump purchase you can test it yourself on the cheap and notice the difference first hand.
 
suprfast said:
I really think you generalized this. Limiting or controlling the oxidizing agent(oxygen as it was referred to) is only part of the equation. The density of the fuel(charcoal) is another part of the equation. You can burn at the same temp but it would last for a different rate, vice versa. Simple BBQ math would also assume that too much oxygen without adequate room for the carbon monoxide to exit would cause the smoldering to cease. Like i said, i think you generalized and left quite a few steps out, as i have too generalized.
Click to expand...


I am no chemist but I don't think density would play much of a factor as you say unless you were burning something like rocks or steel that would require a very high heat so more oxygen would be needed.

Yes if the proper amount of intake/oxygen with the proper amount of exhaust/carbon monoxide is applied then lump should burn very close to the same rate as charcoal. I always have leftover lump in my uds for the next cook. You can have all the exhaust you need but lack of oxygen/intake and the fire will still smolder.
Dave
 
Mo-Dave said:
I am no chemist but I don't think density would play much of a factor as you say unless you were burning something like rocks or steel that would require a very high heat so more oxygen would be needed.

Yes if the proper amount of intake/oxygen with the proper amount of exhaust/carbon monoxide is applied then lump should burn very close to the same rate as charcoal. I always have leftover lump in my uds for the next cook. You can have all the exhaust you need but lack of oxygen/intake and the fire will still smolder.
Dave
Click to expand...

And if you have all the intake you need with limited amount of exhaust you will still smolder the fire.
 
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