Hi Folks.
There is nothing like a Brisket with Royal Oak Lump and lots of Red Oak. To get some sleep I have switched back to K but my Brisket just doesn't taste as good. I am hoping (and for competition sake) that I can get burn consistency equal to that of Kingsford using a stoker. My stoker is on its way. I ordered it with the hopes that it will solve the temp spike problems when using lump on a WSM. Has anybody out there compared lump vs briquettes with a stoker or guru system? I know burn time will be less but I'm only talking about spikes in temp.
Thanks for the help.
There is nothing like a Brisket with Royal Oak Lump and lots of Red Oak. To get some sleep I have switched back to K but my Brisket just doesn't taste as good. I am hoping (and for competition sake) that I can get burn consistency equal to that of Kingsford using a stoker. My stoker is on its way. I ordered it with the hopes that it will solve the temp spike problems when using lump on a WSM. Has anybody out there compared lump vs briquettes with a stoker or guru system? I know burn time will be less but I'm only talking about spikes in temp.
Thanks for the help.