Erik Snyder
TVWBB Fan
Is there any way to keep it under 300 degrees?
Does lump always burn this hot?
- Thread starter Erik Snyder
- Start date
Robert Oleksak
TVWBB Pro
Unlike what everyone thinks lump won't burn any hotter than briqs unless you want it to. It all depends on how much fuel and air your using. Cut back on one and the temp goes down.
Larry Wolfe
Closed Account
Actually, lump burns no hotter than briquettes. There was a test article done in Cooks Illustrated about this, I'll try to locate and post.
As Rob stated, airflow and lit fuel will control how your temps burn. If you are cooking on a WSM and want them under 300º, start out with about 10 lit coals and place them on top of your unlit coals. Leave all vents 100% open until your cooker hits 200º, then shut only the bottom 3 vents down about 75%. Temperatures will initially drop several degrees, that's normal and here's where patience comes in. Leave the cooker alone at this point, the temperature WILL slowly climb and should settle in the 250º range. 'Range' is a keyword, meaning; do not try to hold an exact temperature, because it's impossible. Let the cooker work the way it's designed and if the temps go 15º-20º higher or lower than you want it will NOT make a difference and don't fight with the vents to continuously make adjustments.
As Rob stated, airflow and lit fuel will control how your temps burn. If you are cooking on a WSM and want them under 300º, start out with about 10 lit coals and place them on top of your unlit coals. Leave all vents 100% open until your cooker hits 200º, then shut only the bottom 3 vents down about 75%. Temperatures will initially drop several degrees, that's normal and here's where patience comes in. Leave the cooker alone at this point, the temperature WILL slowly climb and should settle in the 250º range. 'Range' is a keyword, meaning; do not try to hold an exact temperature, because it's impossible. Let the cooker work the way it's designed and if the temps go 15º-20º higher or lower than you want it will NOT make a difference and don't fight with the vents to continuously make adjustments.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K:
I burn lump exclusively, and have no trouble under 300*, I actually have a harder time getting the WSM to run hot, than cool. </div></BLOCKQUOTE>
Same problem here. Doing High Heat butts and picnics today over Hump Lump. Got out the Guru trying to get the temps up to 325-350º, still couldn't get there. All vents wide open, Guru running still couldn't get over 275º, so I just left the lig hang off a little bit the entire cook.
I burn lump exclusively, and have no trouble under 300*, I actually have a harder time getting the WSM to run hot, than cool. </div></BLOCKQUOTE>
Same problem here. Doing High Heat butts and picnics today over Hump Lump. Got out the Guru trying to get the temps up to 325-350º, still couldn't get there. All vents wide open, Guru running still couldn't get over 275º, so I just left the lig hang off a little bit the entire cook.
Chris S Lewis
TVWBB Fan
I am so happy to hear these comments about high heat and lump. I’m a recent convert to lump and now use it exclusively. I did a 6lb rib roast this weekend and couldn’t get the WSM over 275°. It was my first attempt at a high heat cook with lump. In hind sight I should have used the kettle. But for low and slow the lump is great!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john enea:
chris that's strange. I did a brisket last week with lump and had no issues hitting 375 with a propped door </div></BLOCKQUOTE>
Yeah propped door... I leave the lid hang off... My issue with high temps comes from the double grate mod. While great for keeping those small pieces of lump from falling through, it really impeeds the airflow. Then pack in 2 picnics and 2 butts, and airflow is reduced even more. It's a trade off, with using lump. I've had the double grate in since day one.
chris that's strange. I did a brisket last week with lump and had no issues hitting 375 with a propped door </div></BLOCKQUOTE>
Yeah propped door... I leave the lid hang off... My issue with high temps comes from the double grate mod. While great for keeping those small pieces of lump from falling through, it really impeeds the airflow. Then pack in 2 picnics and 2 butts, and airflow is reduced even more. It's a trade off, with using lump. I've had the double grate in since day one.
I have always found that getting high heat isn't an issue IF I remember a few things. Most important... be aware of the wind!!! Protect your cooker and it will be much easier.
1.) Start with a VERY full chimney. Not dangerously so, but make sure you maximize your space.
2.) Don't assemble the cooker immediately after dumping. Give the coals a good 5 min to get good and going.
3.) This should be a no-brainer, but don't use water!! I'm a clay saucer guy, but even dry is fine. Water can only reach 212F so you will be pouring lots of heat energy into boiling off the water.
4.) Prop the side door upside down. I use an old BBQ brush to help me create a 1/4 inch gap to keep the airflow moving.
When I do this I usually settle in around 350-375 lid and all is well. Forget a step or two and its a long time getting it up to heat.
1.) Start with a VERY full chimney. Not dangerously so, but make sure you maximize your space.
2.) Don't assemble the cooker immediately after dumping. Give the coals a good 5 min to get good and going.
3.) This should be a no-brainer, but don't use water!! I'm a clay saucer guy, but even dry is fine. Water can only reach 212F so you will be pouring lots of heat energy into boiling off the water.
4.) Prop the side door upside down. I use an old BBQ brush to help me create a 1/4 inch gap to keep the airflow moving.
When I do this I usually settle in around 350-375 lid and all is well. Forget a step or two and its a long time getting it up to heat.
Well, my experience with lump in the WSM or the Kettle is that I can get over 300 easily. I use lump 99% of the time. I can get to an hold 325-350 in the WSM just fine. IN the grill I can hit 400 plus quite easily.
Kingsford won't give me those temps as readily at all.
So a little confused at others results above.
Kingsford won't give me those temps as readily at all.
So a little confused at others results above.
Chris S Lewis
TVWBB Fan
A couple of observations here, this was my first attempt at high heat in WSM so I may have made some mistakes:
• I do have the double grate to prevent the smaller pieces of lump from falling through so less air flow.
• Perhaps I didn’t let the coals get really going before assembling the thing.
• Propped the door open but not until later in the cook.
• No water in the pan, foiled and empty.
This wasn’t a big deal. The roast was really good and after propping the door I did finally get about 300°- 325°
Given the tips here I think my next high heat should be hotter. At least I know that lump can be controlled.
• I do have the double grate to prevent the smaller pieces of lump from falling through so less air flow.
• Perhaps I didn’t let the coals get really going before assembling the thing.
• Propped the door open but not until later in the cook.
• No water in the pan, foiled and empty.
This wasn’t a big deal. The roast was really good and after propping the door I did finally get about 300°- 325°
Given the tips here I think my next high heat should be hotter. At least I know that lump can be controlled.
Ryan Kelley
TVWBB Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
vents wide open, Guru running still couldn't get over 275º, so I just left the lig hang off a little bit the entire cook.
</div></BLOCKQUOTE>
I've found that when running the Guru and opening the other 2 bottom vents, air seems to be pushed out of the other 2 vents as opposed to being sucked in. Even with the other 2 vents closed sometimes I wonder if the Guru is just pushing too much cool air into the WSM.
vents wide open, Guru running still couldn't get over 275º, so I just left the lig hang off a little bit the entire cook.
I've found that when running the Guru and opening the other 2 bottom vents, air seems to be pushed out of the other 2 vents as opposed to being sucked in. Even with the other 2 vents closed sometimes I wonder if the Guru is just pushing too much cool air into the WSM.