difference in lump and briquettes!!

[Dr_KY]

Originally Posted by capri man

anyone ever mix them??

As of late I gave been mixing them with great results. I was having a bit of trouble with temps in one of the cookers so I figured with lump burning a bit hotter and easier to start it would keep the coals in order on long cooks, so far it's worked very well.

[capri man]

bob,i got it at an engles in griffin ga. how would it work in my uds?? would i use about 1/2 as much as briquettes?? if i used the same amount, would it get a lot hotter? sorry for all the rookie questions but maybe i can learn from yalls mistakes and not burn up some good meat!!

[BobF]

Originally Posted by capri man

bob,i got it at an engles in griffin ga. how would it work in my uds?? would i use about 1/2 as much as briquettes?? if i used the same amount, would it get a lot hotter? sorry for all the rookie questions but maybe i can learn from yalls mistakes and not burn up some good meat!!

Should work fine. I use lump in mine. I would use same amount. For long cooks maybe even a little more. I find it burns a little hotter in my UDS, so I close the vents a little more to maintain the same temp. I also find it burns faster, so I use a little more volume than briqs, but if you weigh I suspect amounts are similar. Lump tends to be lighter by volume. Look at a bag of briqs vs lump. Similar size bags are different weight.

Best thing to do is try it and see how it performs. Cook as you normally would when it comes to temps and probably times.
I find with the UDS, just load up some charcoal and get the temp where you want. It uses far less fuel than anything I used before so I always have fuel left. Just close all the vents when the cook is done and reuse whats left next time. Add what you need for the next cook.

Post some pics and let us know how it goes.

[Kidcurry73]

I used lump for the first time yesterday...the smell was very pleasant, it light up easily and had my temps holding around 250 all day, the only issue that arose was when I had a temp spike (lid off mod) and I left the vents closed for too long and the fire went out, the butt was at 180 so I just tossed in on the oven to finish it off. Oh and after 8 hours or so it did not even look like I had use up any of the lump! I was very impressed. Its like anything else, I now need to practice using lump and I have a feeling it will be my fuel of choice. The was in a UDS and using Kroger Brand Lump.

[BobF]

Originally Posted by Kidcurry73

I used lump for the first time yesterday...the smell was very pleasant, it light up easily and had my temps holding around 250 all day, the only issue that arose was when I had a temp spike (lid off mod) and I left the vents closed for too long and the fire went out, the butt was at 180 so I just tossed in on the oven to finish it off. Oh and after 8 hours or so it did not even look like I had use up any of the lump! I was very impressed. Its like anything else, I now need to practice using lump and I have a feeling it will be my fuel of choice. The was in a UDS and using Kroger Brand Lump.

Kid,
Close your vents when you are taking the lid off, actually a little before, and you won't get as much of a spike. Just have to remember to reopen.
Last time I did that, I thought my fire went out as well, but 1/2 hour later it was hot again. Just must have shut the fire way down.

[hydramax]

(nakedwiz).com Gives you everything there is on lump and briquettes.Great site,just wanna know who spent this much time researching it. I use royal oak from Wallyworld. Good ratings

[hydramax]

Sorry, But better use(( nakedwhiz)) or you might get something you don't want

[capri man]

i find that after about a 5 hour cook on my uds, i have only burned 15-20% of my kingsford lump. i also just close the vents and on the next cook i just shake the burned ash out of the firebox, add a few coals and start over again!!

[Desert Dweller]

Well, it wood seem that I need to try lump, don't ya think?

lump RULES!

[capri man]

if rick says it is ok then that is the law!!!

[Kidcurry73]

Originally Posted by BobF

Kid,
Close your vents when you are taking the lid off, actually a little before, and you won't get as much of a spike. Just have to remember to reopen.
Last time I did that, I thought my fire went out as well, but 1/2 hour later it was hot again. Just must have shut the fire way down.

I usually do but I was not having the best of days...LOL

http://www.bbq-brethren.com/forum/sh...ad.php?t=47752

and I do think If I had let it sit with the open vents it would have fired back up but 10 degrees in the oven was ok by me.

Originally Posted by Desert Dweller

"Well, it wood seem that I need to try lump, don't ya think?"

I do think lump is the way to go!

[Harbormaster]

Originally Posted by Black Cat BBQ

funny you bring this up - we experimented with lump this weekend on 4 racks of ribs. 1 WSM with 2 funnles of K and the other WSM with a funnel and a 1/2 of Cowboy.

Lump smelled much better, did not leave that odd flavor in the meat that K does and it did burn hotter and faster. I liked it better.

Just imagine what it'll be like when you try some real lump.

(Cowboy=not-so-good-lump)