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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-29-2007, 12:05 PM   #1
WineMaster
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Default Lump VS Briquettes

For longer burn times in the Insulated Smokers (Spicewine,Backwoods)
Is there that much difference between the two.
What can a person expect.

Thanks Dan
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Unread 06-29-2007, 12:08 PM   #2
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I like lump, mainly because it produces about 1/8th of the ash of briquettes
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Unread 06-29-2007, 12:19 PM   #3
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Default In my old 3 door Horizon

which was a fuel hog, we always stuck with lump and applewood. We payed $10 a 40# for lump by the pallet, and it was worth it. Cleaner, better taste and less ash.
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Unread 06-29-2007, 12:20 PM   #4
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Quote:
Originally Posted by mds2 View Post
I like lump, mainly because it produces about 1/8th of the ash of briquettes
I forgot to put in the post that Yes it is known that Briquettes produce more ash but that is not an issue.
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Unread 06-29-2007, 12:25 PM   #5
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I can get longer burn times per load with briquettes, but I choose to go with lump 70% of the time due to other issues.
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Unread 06-29-2007, 12:47 PM   #6
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Since I cook low and slow, I like using briquettes. My optimum smoking temperature is 225 degrees. I can get a 24 hour burn on my Stumps GF223 on less than 20# of briquettes. With Lump I don't get that, but it will definitely burn hotter.

In my Komodo, I prefer to use the lump in that I use it for shorter burns but will cook a chicken like nobody's business, the lump will also adapt quickly to increased temps. Last night I cooked salmon and then went to chicken. I was able to bring my temps up from @220 to 330 in just a few minutes.
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