vr6Cop
is Blowin Smoke!
- Joined
- Dec 18, 2006
- Location
- Nashvill...
I didn't want to hijack Bill's thread about the smoked burgers and last bag of Old Kingsford, so I'll ask here.
Having suffered through miserable times not knowing how to properly grill with briquettes and going through a gasser phase, I went with what is IMO the easiest charcoal grill around a few years ago. Since I bought my Egg back in Ought Four, I've only used natural lump. Less mess, easy burn, easy light.
Why do a lot of you use briquets instead of lump? I'm not being fecitious, I'm asking an honest question. Last year I bought a couple of bags of K to use in a new Weber Kettle that I bought for our gun range, and it just didn't work out for me. Luckily a bonafide caterer stepped in and took over, so we had good burgers & dogs.
It just seems that things are easier and cleaner with lump.
Thanks in advance for the replies. :smile:
Having suffered through miserable times not knowing how to properly grill with briquettes and going through a gasser phase, I went with what is IMO the easiest charcoal grill around a few years ago. Since I bought my Egg back in Ought Four, I've only used natural lump. Less mess, easy burn, easy light.
Why do a lot of you use briquets instead of lump? I'm not being fecitious, I'm asking an honest question. Last year I bought a couple of bags of K to use in a new Weber Kettle that I bought for our gun range, and it just didn't work out for me. Luckily a bonafide caterer stepped in and took over, so we had good burgers & dogs.
It just seems that things are easier and cleaner with lump.
Thanks in advance for the replies. :smile: