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PorkinButts82
01-31-2017, 10:58 PM
Anyone use lump in their UDS? Only used KBB in drum and was wanting to know what others think about doing so before I try it.

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mytmouz
01-31-2017, 11:01 PM
All I use in mine.

CORNDAWG
01-31-2017, 11:11 PM
Tried lump once and never went back to KBB. Very low amount of ash in comparison. I have read that some people have to shake their UDS to shake the ash down when their temps go down. Never had that issue with lump.

tom b
01-31-2017, 11:54 PM
Royal Oak lump is my go to

PorkinButts82
02-01-2017, 07:40 AM
Does it burn longer? Hotter? With about 4 or 5 lbs of KBB and a fist sized chunk of wood, I can get about 6 or 7 hrs at about 250*. How does the RO compare?

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AussieMatt
02-01-2017, 07:57 AM
I just use lump. With a full basket, I can get about 10-12 hours @ 300 + or - 25.

CambuiAl
02-01-2017, 08:12 AM
I have only ever used lump as I cannot get anything else, but had a few teething problems when I first started out. Lump is far less uniform in size and shape, so I found that on occasions, the fire would go out - the reason I figured for this was that as it burns down, you need the fresh fuel source to have physical contact with that which is already burning to spread - with briquettes this is easy - they are uniform shape and size. With lump you might find as a larger piece burns down, it doesn't automatically start the burning process on other unlit lumps around it. The trick is to remove and break up and really large lumps, and ensure there are not too many gaps in the basket. Otherwise it works just fine.

ebijack
02-01-2017, 08:14 AM
Hot and fast (shorter cooks) I use lump.
Long smokes, I use briquettes.

PorkinButts82
02-01-2017, 08:14 AM
Better price as well?!

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isuhunter
02-01-2017, 12:03 PM
Yes I use royal oak lump on sale at menards a lot!

BigTerp
02-01-2017, 03:25 PM
Shorter cooks (ribs) hotter cooks (chicken) I use lump. For my longer cooks I use Stubbs all natural briquettes. IME lump burns hotter and the Stubbs briquettes burn longer.

PorkinButts82
02-01-2017, 03:27 PM
Going to be doing a chuckie and some spares this weekend. Might give the RO a try.

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JS-TX
02-01-2017, 03:35 PM
I prefer lump, better smell and less ash. Royal oak smells great but burns out too fast IMO... maybe I allowed it to get too hot.

steelarz47
02-01-2017, 04:00 PM
I use brickette what ever is on sale, longer burn times, more stable temp, way cheaper. Lump for steaks, chicken and searing meat.

kwas68
02-01-2017, 04:13 PM
It is all I use. I had a problem with KBB. The ash built up and smothered the fire.

HabitualSmoker
02-01-2017, 04:26 PM
Lump is all I use in my UDS. As others have said, there is significantly less ash to deal with.

Ole Man Dan
02-03-2017, 01:58 PM
Anyone use lump in their UDS? Only used KBB in drum and was wanting to know what others think about doing so before I try it.

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Most of the time I use Lump. (Burns a little hotter, and smells better too)

PorkinButts82
02-03-2017, 02:18 PM
Most of the time I use Lump. (Burns a little hotter, and smells better too)
I could just closed the valves off a little more than I normally would to control that hotter burn. Going to try it out maybe this weekend.

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SmokerKing
02-03-2017, 06:41 PM
lump only

Smith's Pig Pen
02-03-2017, 08:46 PM
Use lump usually mixed with briqs but I have used just lump many times too. I try to use all medium pieces for consistent burn temp and time. I take the small bits and use in the Akorn for hamburgs, brats, etc