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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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Old 07-30-2013, 09:02 PM   #16
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!

My Old Country Pecos don't like temps only 250-260. I know that is hot enough for smoking, but it goes through a bunch to keep it there.
Stick for me.....
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Old 07-30-2013, 09:07 PM   #17
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Join Date: 07-09-09
Location: Loxahatchee, FL

I have used RO lump only for years. Just has the best flavor IMO & flavor is what it's all about, no?. I cook on a Stump's so cost of fuel is not a concern as it is very efficient.
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Old 07-30-2013, 09:10 PM   #18
Full Fledged Farker

Join Date: 12-08-10
Location: Maryville Tn

I love the lump and use it most of the time. Try going to Sam's Club....they have a 20# bag that is great!!!!
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Old 07-31-2013, 12:21 AM   #19
Knows what a fatty is.
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Join Date: 07-02-13
Location: Arkansas

Originally Posted by legendaryhog View Post
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.
I have found a good wood supplier and bought a truck load on Pecan yesterday. I guess my question is will lump give a smoky wood flavor at all?
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Old 07-31-2013, 04:05 AM   #20
is one Smokin' Farker
Join Date: 08-24-11
Location: Marysville,KS

What was the Question again?
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LRG & Mini BGE , super fast Kansas State
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Old 07-31-2013, 08:15 AM   #21
John Bowen
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS

I have been learning lump this year and I really like it for small smokes and grilling. I am not comfortable using it in the big smoker yet but I love the low ash and cleaner burn.
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Old 07-31-2013, 08:24 AM   #22
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Join Date: 08-30-11
Location: Huntsville, Ontario, Canada

I use lump, but start it with briquettes because I find them easier to portion out in the chimney.
1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser.
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Old 07-31-2013, 09:04 AM   #23
On the road to being a farker
Join Date: 05-28-10
Location: Altoona, Iowa

When I bought my Bandera I started out using Kingsford charcoal, the ash was overpowering. I swapped into lump and thought I'd found the best fuel source. food had plenty of smoke flavor also.

Then my dad had an apple tree that was dead in his back yard, I cut it up and used it for a long smoke of brisket and pork shoulders. I was amazed at how the temperatures where right where i wanted them and seemingly easier to maintain.

I moved to Oklahoma, bought a pickup load of pecan, and now I start the fire with lump, and go with small pieces of pecan pre-heated on the lid to almost aflame, and couldn't be happier. Pecan smoke tastes similar to hickory but milder in my opinion. I use about a 1/3 of a wheel borrow load for 5 hour ribs. A whole wheel borrow load for briskets, I haven't foiled and my smoke ring is 3/8" deep and the flavor is spot on.

I added fire bricks to my fire box and smoking chamber, and built a heavy duty elevated grate for the fire box. Made a head deflector to get the hot air to come up under my water pan instead of running up the side of the box. I keep my top vent wide open and usually my firebox vent wide open. If my cooking chamber gets hot I prop the lid on my fire box open and let some heat escape that way. I've had to change out the wheels and axle on the rear and put heady duty casters on the front to handle the added weight but it's worth it.
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Old 07-31-2013, 09:31 AM   #24
Knows what a fatty is.
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Join Date: 06-29-13
Location: Star City, AR

Originally Posted by letdasmokeroll View Post
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
Ya, what he said.. sticks are 75% oak and 25% special wood like cherry, pecan,..just depends on time of year as to what I have on hand.
OTG 26.75, Smoker Dave Reverse Flow Trailer, CB Commercial Gasser.
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Old 07-31-2013, 09:33 AM   #25
somebody shut me the fark up.
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Join Date: 04-02-07
Location: Warren, Vermont

Lump alone gives a very mild wood flavor. That is why I use it for pizzas in by BGEs.
Jim - Another transplanted Texan

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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