ECB temps low, should I try Cowboy Lump

[ams14]

I always put a full chimney or more of lit charcoal plus some unlit in my modded ECB but can never seem to get the temps to hold above around 210 once the meat is loaded. I have a small 1" diameter vent hole in the top. I usually use kingsford charcoal.

I've heard of the cowboy lump. Do you think this would burn any hotter?

 

[Single Fin Smoker]

Try Royal Oak. Also, you might try not using the water pan.

 

[Jeremiah]

Cowboy isn't exactly the best quality of lump you can get:

http://www.nakedwhiz.com/lumpdatabase/lumpbag6.htm

You could try good old kingsford too...

 

[ams14]

Thanks, will hold off on the cowboy. I have been experimenting with less water. Maybe I'll try to leave it empty alltogether next time and see how it goes. The one time I ran it without the pan it did get too hot.

 

[itschris]

When I went to Bass Pro to pick up my smoker, I brought home 4 bags of cowboy lump. I didn't know anything about lump never having used it before. I used 2 bags but then started reading that it wasn't any good and that Royal Oak was so much better. I have to say that the last time I smoked I thought I had a couple bags of RO at home but didn't and I only had the 2 Cowboy bags. I used them and I can't say that I noticed any discernable difference. My temps were great, ash wasn't any more or less. I am by no means an expert so I can't say I have a lot experience to back up anything or not. Maybe I didn't notice anything because of my inexperience... who can say. I'll still buy Royal Oak... just because... just in case it does make enough difference... but I don't know that Cowboy would ruin anything on you, but lean towards what the more experienced guys tell you works. Royal Oak and Wicked Good are both great choice if you have them available.

 

[Norcoredneck]

What type of charcoal lump is available in your area?

 

[Azinine]

Get a WSM, man! You won't be sorry.

 

[nonthink]

Get a 2nd chimney and add more lit lump. It should give you more heat.
I usually dump in 2 full loads of charcoal (fully lit). then add lump as needed.

 

[Jeremiah]

I decided against this initially, but since someone else already popped the cherry, assuming you don't already have a WSM, you probably should get one.

 

[Single Fin Smoker]

I love the wsm.....for a multitude of reasons, it's maybe the best cooker I have ever used. However.....
WSM's are expensive. I cut my teeth on an ecb, and will always be proud to use one anytime, anywhere.
I think Royal Oak burns hot, but that dosen't make me a big fan of the stuff.

 

[beerguy]

heres another theory. You may be OVERLOADING the charcoal pan at the beginning. Make sure you dont block your air flow. Try putting LESS unlit in the pan at the beginning, since with the ECB you know you have to add some thru the side door every 90 mins or so anyway. I overfilled my gourmet smoker a couple times and had the same issue. Give it plenty of room to breathe. Also fill the water pan with hot water to start. I use the wifes cheap long stem watering bucket for filling the water. Hope this helps. Dont give up, but save for a WSM. Shortly you can upgrade, but for now keep practicing.