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With a modest amount of lump, it held over 700 degrees for 25 min.

Keep us posted. I'm curious about doing it on the WSM for larger batches.

I use a clay pot, but I had taken it out. The coals were red hot, but when I assembled and put the chicken on, the fire died way down. Ambient temp was around 55*, no wind.

Tried to do Roadside Chicken on my WSM. Loaded 2 chimneys of Cowboy lump, and with vents wide open and door propped, I couldnt get over 250*. I guess I need to get used to this stuff.

How did you solve this? Was it with grilling or slow/low bbq? I'm having trouble finding lump over here in California. My local BBQ galore closed. Home Depot carries Cowboy, and my Walmart didnt have Royal Oak like I was told...

Is this $10.90 price a wholesale thing?? Because I have seen(and paid) a LOT more retail for Basques. No question I love the quality and it's all I would prefer to use. Almost worth a roadie to Strathroy to pick up a dozen or so bags. </div></BLOCKQUOTE> A review...

I cooked a couple ribeyes from Costco tonight, and for the second time, had to use a larger quantity of lump than I expected to get the fire hot. Also, the wife and I noticed much more smokey flavor in the meat - kinda disappointing. I'd rather control the smoke taste with hardwood chunks.

Robert C. - looks great! How long did the cook last? Did you add any more lump? Frank - I have only one Roadside cook to speak on this, but I used a condiment bottle like in Robert's pics, and it worked fine. I was afraid a spray bottle would clog. I did indirect w/pan below, so drippings...

I just ran accross this website that reviews lump: http://www.nakedwhiz.com/lumprankpoll.htm

OFF TOPIC Tom, I believe that is partially true, but Mac OS is Unix based and it doesnt allow (without your permission) executeables to run (from a bad webpage or email for example).

I've been a Mac user for about 2 yrs now, and would never ever go back. The OS is far superior for me (internet, email, music, word processing, etc.). Security is another good reason.

I'm very close to the Folsom store. Doesnt it get kinda expensive using that stuff?

I've almost gone thru a bag of Cowboy lump on my kettle, and I'm very happy w/it. Do you guys have issues with waste - the pieces getting broken up into little bits or dust? Where is the best place to buy out here in the Sacramento, Ca. area?

One bit can drill all different sizes of holes. They are kinda expensive. I got mine for twenty-something at Harbor Freight.

Let us know! Measuring and lining up the vent holes is a little tricky due to the curve of the bowl, but its not too bad. I used a awl to mark and start the holes then a Unibit to drill. Good luck!

Pat, There is a thread on converting to the one-touch system if you search. I prefer the temp control, simplicity and portability of the old style vent. I installed 3 vents because I wanted to maximize airflow for steaks and have good control. The bowl is plenty big enough for 3. If you go to...

Yeah, there was a lot that just ran off the thighs, but one bottle was plenty to baste 4 or 5 times and the foil caught all the drippings, so it wasnt bad.

Tried to follow Bryan S's suggestions as best I could. I was too scared to do direct, so I set up with indirect w/foil underneath for drippings. It turned out great. It took almost 2hrs at 325-350 for the chicken to reach 175*. Yummy!!

No, I didnt bother. I cooked a Costco Prime grade steak over lump last night, and didnt have any ash fall thru.

I found one on Ebay and paid a lofty $65 (they are really becoming hard to find). Added 3 Smokey Joe Silver vents and a thermo. Anxious to try it out!