Briquets vs Lump?


 
B

Bob LeFever

TVWBB Member
My new 18.5 is due Wednesday. I have a Weber 22.5 performer and have always used Kingsford briquets. With the WSM, should I use Lump charcoal or stick with briquets (or a combination of both)? Also, how does Stubbs charcoal compare to Kingsford? Thanks. Anxiously awaiting the big brown truck!!!
 
I'd stick to what you are used to for now. I only use Stubbs or Wicked Good in my WSM as I like the results I get with those two.
 
Congrats on the new purchase Bob. I use briquets on my 18.5, if you want to use lump I suggest picking up another charcoal grate or some expanded metal to lie across the existing grate to keep the small pieces from falling threw. As for stubs charcoal it is great for long cooks I find it lasts longer than blue K and no where near as much ash build up
 
Hey Bob,

Use the K that you are used to and once you have a good feel then start trying the different fuel types.
 
I used K blue for my first year of smoking and I've been happy with it. Now that I'm into my second year, I tried Stubbs for the first time yesterday.

No one noticed a difference in taste of the meat. I started with a full charcoal ring of Stubbs and used about half in a 10.5 hour cook. It burned consistent and produced less ash.

I'm convinced that Stubbs is good stuff but I'm not sure it's worth the difference in price and Kingsford is a lot easier to find. Once I use up my stock of Stubbs I'll probably go back to Kingsford blue because of the cost.
 
I have been using K for years. For me it is neutral and predictable. Now that I have my new WSM I will do some experimenting, but that will be more about the adventure than seeking a fix for anything.

Congrats on the new WSM. It is awesome!
 
The consensus seems to be to stay with K (for now), so that is what I will do. Thanks for all the help. I'm sure I'll be back here many times while I go through the learning process.
 
Use both but not usually at the same time. I use Royal Oak briqs when I need to do a long cook and lump on the shorter ones. Just never could get the knack of getting the lump packed tight enough to do an all nighter so I use the briqs.
 
I started off using K but didn't like the flavor it imparted onto my food. So I have since switched to Stubbs and Royal Oak Lump. I use Stubbs on my grill for medium and high heat cooks. In my WSM I use either Royal Oak lump or a mixture of the lump and Stubbs - depending on what I'm cooking. I like the natural flavor of the Stubbs and the Royal Oak - and with the RO lump, you can re-use what doesn't burn all the way.
 
I refuse to use Kingsford on the smokers because it burns far too rapidly.

I use kingsford only for grilling & lump for BBQ.


Wicked Good makes lump briquettes which is my preferred fuel for my smokers.
 
WSM arrived this evening at 6:25, is assembled and awaiting some action. Unfortunately I cannot give it any action until Sunday. It will be BB ribs. Am I anxious? Oh,YEAH!!!!! Am going to try the 3-2-1 method and see what happens. C'mon Sunday!
 
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