Oh farking A, Lump Coal is awesome.

[Derek]

I just used my first bunch of Lump coal tonight, and it was farking awesome.

What I like about it, was the wait time.

Char coal wait time is 30 minutes before you can cook on it.
Lump was 15 minutes.

Char coal don't burn that hot from what I saw.
Lump does, and Lump Kept my temp exactly at 300.


But I have a question?

I have this nagging problem with one of my char coal holders, One always seemed go out but the other one keeps going. I've even did an even poor of the chimney and I've used the minion method.

So what's up with that? ( I may go the brick route )

 

[landarc]

One of the mysteries of life Derek, it is one of the reasons most of us do not use two baskets.

 

[Derek]

One of the mysteries of life Derek, it is one of the reasons most of us do not use two baskets.

So what your sayinng, don't use them anymore?

and get another small char coal grate? and do the 90 degree turn thing so they can't escape and fall threw the one touch system?

 

[MilitantSquatter]

just a thought....

are you positioning the air vent on the lid closer to one side ?

 

[Derek]

just a thought....

are you positioning the air vent on the lid closer to one side ?

I just open it a smudge,

Just very little. There is only 1 air vent. Then the air vent on the bottom.

 

[Shiz-Nit]

Another thing about the lump is the waste ratio; charcoal cannot even compare to lump.
Meaning you have very little waste due to fillers that coal has.
All ya the relighting is great also on the lump.

 

[LT72884]

lump is pretty cool. Y0ou can get 800-1000 degrees cooking temps with in 15 minutes. Royal Oak,as long as it is made in the USA and brazil, is a very good brand of lump. but it is close to 70 cents a pound. great for grilling. never used it for smoking though cuz i have a bunch of hardwood natrual briquettes. Same thing as lump but smaller form..

 

[landarc]

Well, first I would say that you need to experiment more, you have been cooking almost everyday, you need to try a few different configurations. Now...

1. Top vent is always full open. I never cook with it anything less than full open.
2. I control heat using only the bottom vent, always.
3. I use my baskets in a lot of different ways and setups. The one think I do not do anymore is use them at each side of the kettle. I have not found a reliable method for keeping them both lit and burning at the same temp. I do not like smoldering when cooking.
4. One basket is too small for an extended cook situation, you have to find another method, the brick method works as well as any, it is not what I use, I use the basket turned so the flat side holds the coals on one side of the kettle most often. I use cans of water for heat and moisture.
5. I am still experimenting and this may not be what I do going forward.

 

[lionhrt]

I just switched in the last couple of week and I think the taste is a lot better too.

 

[Derek]

Well, first I would say that you need to experiment more, you have been cooking almost everyday, you need to try a few different configurations. Now...

1. Top vent is always full open. I never cook with it anything less than full open.
2. I control heat using only the bottom vent, always.
3. I use my baskets in a lot of different ways and setups. The one think I do not do anymore is use them at each side of the kettle. I have not found a reliable method for keeping them both lit and burning at the same temp. I do not like smoldering when cooking.
4. One basket is too small for an extended cook situation, you have to find another method, the brick method works as well as any, it is not what I use, I use the basket turned so the flat side holds the coals on one side of the kettle most often. I use cans of water for heat and moisture.
5. I am still experimenting and this may not be what I do going forward.

Thank you, Bro!

I'm definitely going to try the full blown open vent cook...

I just switched in the last couple of week and I think the taste is a lot better too.

I've noticed it has more of a prominent smoke ring too... I've cooked my flank steak for a little under an hour and I got a massive sexy smoke ring.


Done with Pecan Wood.

 

[LT72884]

Landarc, when you say baskets, what are you referring to. UDS basketts or the weber brand/style of charcoal holder? thanx

Oh and derek, you want a good methode for burning lump in the kettle. Take heavy duty foil and wrap a little more than half of the charcoal frate with foil. Then place the lump on the exposed part of the grate. The foil acts as a shroud forcing the air to the coals and no where else in the kettle. I have had one chimney last me 4 hours before with this method.

 

[Derek]

Landarc, when you say baskets, what are you referring to. UDS basketts or the weber brand/style of charcoal holder? thanx

Oh and derek, you want a good methode for burning lump in the kettle. Take heavy duty foil and wrap a little more than half of the charcoal frate with foil. Then place the lump on the exposed part of the grate. The foil acts as a shroud forcing the air to the coals and no where else in the kettle. I have had one chimney last me 4 hours before with this method.

Really?

Never heard of that!

 

[MilitantSquatter]

Thank you, Bro!

I'm definitely going to try the full blown open vent cook...

I've noticed it has more of a prominent smoke ring too... I've cooked my flank steak for a little under an hour and I got a massive sexy smoke ring.


Done with Pecan Wood.

I'm lost here... I don't see a smoke ring.. and why would it be "sexy" ?

 

[Derek]

I'm lost here... I don't see a smoke ring.. and why would it be "sexy" ?

Let me see if I can use photoshop and draw around the ring?

It might be the lighting...

 

[LT72884]

i can see the ring. Its very light but i can see it. Yes the lightning covered it up. Derek, that methode i spoke of is awesome. great for ribs with a drip pan under it with apple juice or beans to catch the drippings.

 

[landarc]

Landarc, when you say baskets, what are you referring to. UDS basketts or the weber brand/style of charcoal holder? thanx

I am referring to the sheet metal Weber charcoal holders to be more specific. In a UDS, the charcoal basket is indispensable in my opinion.

 

[Derek]

Sorry bout the lighting I'll adjust the white balance in the dslr.

 

[Derek]

i can see the ring. Its very light but i can see it. Yes the lightning covered it up. Derek, that methode i spoke of is awesome. great for ribs with a drip pan under it with apple juice or beans to catch the drippings.

I'll give it a try LT, hell it will not hurt anything.

 

[Hofy]

Derek, welcome to the land of lump.
As for charcoal baskets I stopped using them long ago. I also have the charcoal rails, but do not use them as intended. I use them for elevating a second grate right up under the cast iron grate. High heat sear! ( I did that tonight for the flat iron steaks.)

 

[cameraman]

Derek, welcome to the land of lump.
As for charcoal baskets I stopped using them long ago. I also have the charcoal rails, but do not use them as intended. I use them for elevating a second grate right up under the cast iron grate. High heat sear! ( I did that tonight for the flat iron steaks.)

That's a great idea. I'll try that next time I cook a steak.:clap2: