First long cook with lump completed.......
- Thread starter Jim_W
- Start date
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S:
Jim, came across that charcoal on the net. Almost bought some.(it's the shipping that kills you). Curious how it compares to Royal Oak Lump, Bryan <HR></BLOCKQUOTE>
I'll let you know!
Jim
Jim, came across that charcoal on the net. Almost bought some.(it's the shipping that kills you). Curious how it compares to Royal Oak Lump, Bryan <HR></BLOCKQUOTE>
I'll let you know!
Jim
Chris Bufalini
New member
In my cooks I have found that I like the consistency of Kingsford. Getting a bad bag of lump usually happens at the worst time. I can count on temperature control to remain relatively the same on each cook, can't say that for the lump. Plus, it is available here.
buff
buff
Jim, here's a coupon for you.Orginal charcoal coupon Bryan
G
Guest
Guest
How did you get 22 hours? Add any lump during the cook?
thx
bob
russell swift
TVWBB Super Fan
Is there a pronounced taste difference between lump and Kingsford when you cook longer than 12 hrs? Does a pork butt taste any different, even if you plan on using a few wood chunks for flavor/smoke?
K Kruger
TVWBB 1-Star Olympian
russell--In my opinion, no.
Bryan--I think you'll really like it. Fortunately, they've started distributing with a company that's set up in Ga and Fla. I'll be able to buy ahead of time then go pick it up by-passing the shipping fees. I'm needing to do so soon; getting low myself.
Bryan--I think you'll really like it. Fortunately, they've started distributing with a company that's set up in Ga and Fla. I'll be able to buy ahead of time then go pick it up by-passing the shipping fees. I'm needing to do so soon; getting low myself.
Bob, Did you ever go and get some? If so how do you like it? Wicked Good Charcoal
I had a friend give me some to try. I did like it. It was different to work with. Don't need to worry about the temp spikes with the Guru and the vents set right. Maybe I was lucky lol.
I cooked a Picnic with it.
Do you know any of the members of the Pa. Posse team? The one guy lives near Lowes over your way.
I cooked a Picnic with it.
Do you know any of the members of the Pa. Posse team? The one guy lives near Lowes over your way.
Does anyone have a ration for lump to briquettes?
Does one full ring of lump cook longer or shorter than one full ring of briquettes?
This past weekend, I mixed lump, kingsford and royal oak and had a very nice cook. I only had a small amount of lump, so I did a mix.
I've only used briquettes prior to this, and never had reason to really change. UNLESS...there is a clearly better way. IS THERE?
Does one full ring of lump cook longer or shorter than one full ring of briquettes?
This past weekend, I mixed lump, kingsford and royal oak and had a very nice cook. I only had a small amount of lump, so I did a mix.
I've only used briquettes prior to this, and never had reason to really change. UNLESS...there is a clearly better way. IS THERE?
K Kruger
TVWBB 1-Star Olympian
Art--
It depends on the lump but still is a matter of personal preference. Some lumps are fairly light and burn up quickly, some come with lots of dust, fines, and near-unusable tiny pieces in the bag, and some produce nearly as much ash as Kingsford. Others of better quality burn longer, hotter, have little unusable stuff in the bag, and produce low ash. This link gets you to Naked Whiz's review of lumps if you're interested.
I really like good lump. Do a couple cooks with lump only and see what you think.
It depends on the lump but still is a matter of personal preference. Some lumps are fairly light and burn up quickly, some come with lots of dust, fines, and near-unusable tiny pieces in the bag, and some produce nearly as much ash as Kingsford. Others of better quality burn longer, hotter, have little unusable stuff in the bag, and produce low ash. This link gets you to Naked Whiz's review of lumps if you're interested.
I really like good lump. Do a couple cooks with lump only and see what you think.
1) I use straight lump. Usually i use Kingsford(15-20 briqs) to light the lump when using the MM.
2) A good quality lump like Royal Oak, Humphrey's, B&B, Ozark Oak, and Wicked Good pound for pound will burn longer that Kinsford. I did a 20.5 hr cook last year using RO Lump and the Guru and used 9 lbs 12 ozs of lump for the cook you can read the details if you want here.
3) As Kevin said try it. I've been using lump for over 20 years and love it. Just something about all that blue smoke billowing out of the WSM when using Kinsford that bothers me. But hey it's America and i don't have to like Kingsford if i don't want to.
Well, my ratio is:
0% lump
100% Kingsford briqs
With all due respect to those who feel otherwise, I prefer the price, availabilty and consistency of Kingsford. I've used some RO and my problem has not been the small unusable pieces, but the 4 to 6 inch boards I find in the bag. Maybe for direct grilling ... but I still keep going back to my Silver B with PCI grates. I can consistently produce a great product with it.
Like Bryan said - hey, it's America
Paul
I will have to try the all lump with an upcoming cook. I am intrigued.
I too have reservations about briquettes and the possibility that some toxins are being released. Obviously, I'm not too concerned. I figure that if it were really bad for US, then some enterprising class action lawyer would have brought a suit by now.
I too have reservations about briquettes and the possibility that some toxins are being released. Obviously, I'm not too concerned. I figure that if it were really bad for US, then some enterprising class action lawyer would have brought a suit by now.