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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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07-30-2013, 06:38 PM | #1 |
Knows what a fatty is.
Join Date: 07-02-13
Location: Arkansas
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Lump coal only?
If lump coal has all the bad stuff burnt out of it and its 100% wood, why not use only lump charcoal?
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07-30-2013, 06:49 PM | #2 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Well, here is why i don't use it all the time. I do use it for some applications, but not for smoking.
Lump comes in bags that are half full of nice sized chunks, and the other half is either huge, or crumbs that fall through the grate. Add the fact that I'd have to pay more for it, and it does not appeal to my "poor" side. For smoking, briquettes give me even, predictable heat. I add wood chunks for my smoke. I love lump for grilling a steak. Great heat. I buy Kroger lump. It is cheap, and made by Royal Oak. Since 10-20 percent is going to be wasted, the price of Kroger lump works for me. If I had money to burn (pun intended), I'd have a patio full of expensive cookers, and a garage full of expensive lump charcoal. But, I don't have money to burn, and quite frankly, I eat very well off my Webers and briquettes, that's what I use. CD |
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07-30-2013, 06:53 PM | #3 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I use only lump. Never occurred to me that it is more costly than briquettes.
It's the cost of the meat that is my problem.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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Thanks from: ---> |
07-30-2013, 07:01 PM | #4 |
Full Fledged Farker
Join Date: 03-29-13
Location: Anderson, South Carolina
Name/Nickname : Brian
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07-30-2013, 07:01 PM | #5 | |
Knows what a fatty is.
Join Date: 07-02-13
Location: Arkansas
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Quote:
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07-30-2013, 07:08 PM | #6 |
Knows what a fatty is.
Join Date: 12-20-12
Location: se wisconsin
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I love lump for smoking due to the low ash factor. Works great for steaks too. I pretty much use stubbs briquettes on the grill and lump with about 20% stubbs on the smoker (wsm). I will say we have a local place called Grove Charcoal that makes a superior lump IMO.
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07-30-2013, 07:21 PM | #7 |
Knows what a fatty is.
Join Date: 07-02-13
Location: Arkansas
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07-30-2013, 07:31 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Lump only for pizza. Lump and corn cobs for chicken. Lump and unsoaked wood chunks for everything else.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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07-30-2013, 07:49 PM | #9 | |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Quote:
More importantly,why use briquettes?Have you ever seen how they're made?Rotten mulch and coal.Yes coal,as in steam engine or smelting metal coal.Not for me.
__________________
UPBS,Vision Komado, WSJSMWSM,Bandera |
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07-30-2013, 08:05 PM | #10 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Sunny AZ
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I can't tolerate the taste of charcoal briquettes. Yes, I can taste it when it is used for primary fuel, nasty.
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07-30-2013, 08:10 PM | #11 |
is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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First, all lump is not created equal. That is to say...what exactly was it? We could turn this thread into a "What did you find in your lump that was not hardwood?" thread no problem. How many times have you found a piece of plywood or some random object in a bag of lump?
I burn lump. I burn Kingsford blue (to start a bed of coals, then on to sticks). I burn sticks...lots and lots of sticks. Try a cook with just lump and then try one with wood mixed in your lump and see what you like. I'm betting that you'll pick the mix. Having trouble finding good hardwood to fit in your cooker and that is why you are considering only lump? If there is a cabinet maker in your area, he's got tons of unfinished (and I stress unfinished, just the raw wood) hardwood scraps at his shop. Trade him a box of oak or alder scraps for a rack of ribs. He's just going to burn it anyway, you both win.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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07-30-2013, 08:14 PM | #12 |
Full Fledged Farker
Join Date: 03-29-13
Location: Anderson, South Carolina
Name/Nickname : Brian
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lump and apple wood
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07-30-2013, 08:16 PM | #13 |
Knows what a fatty is.
Join Date: 06-20-13
Location: Orange City, FL
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I burn a mix of lump, briquettes and hard wood. I'm not sure why I started doing this, but I like the results. Burns well with decent smoke.
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22.5" Weber Performer, UDS, Maverick ET732, Blue Thermapen |
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07-30-2013, 08:47 PM | #14 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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im no expert but i use lumps to start a bed then its all sticks for me ....i will add lumps if and only if i kill the fire
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07-30-2013, 08:53 PM | #15 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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