First cook with lump coming up

[Pat McCreight]

I've always smoked on my WSM with Kingsford briquettes. After reading many of the positive reviews of lump, I've decided to give it a try this weekend.

What can I expect in terms of differences from the briquettes? I usually start all cooks Minion style, and plan to do the same. I'm only cooking some chicken thighs for 3-4 hours, so I'm not too concerned. Just curious as to what people experience when switching between the two.

I'm using Royal Oak, which is all they had at Menards. I have 2 8# bags....how many pounds do people usually go through in an overnight butt cook? I realize there are lots of variables, but just looking for general feedback.

If I like lump, I think I'll try and locate some Rancher or Wicked.

Thanks

 

[Craig Castille]

I usually got around 10 hours with Royal Oak. I use other brands in the wsm.

Others may have longer burns. On a long cook I would fill the ring with a heaping amount of lump. For 3-4 hours of cook time, you'll use less...probably around a half ring.

I almost always fill the ring full on any cook, as a distinct advantage of lump is its ability to be reused easily. Just make sure to close all vents when you are finished.

It is very important that you get the pieces in the ring efficiently. You can manually fit the pieces together leaving little or no gaps between pieces, or you can shake the bottom of the wsm to settle the lump together.

Figure abound 10 lbs in the ring to start.

RO is a nicely flavored lump, you'll enjoy it.

 

[Jerry N.]

For chicken it won't make a difference. For a long cook, do what Craig suggests and pack the ring so there are not any gaps. 10 - 12 hours is pretty good with Royal Oak and Royal Oak is pretty good lump. If I use it for butt, I just plan on using the oven for the last couple of hours if necessary. Not a big deal and a lot easier than refueling. If you know you're going to go more than 12 hours, I would put some unlit in throughout the cook and keep the fire stoked that way.