Giving lump a try - How much more/less than Kingsford briquettes?


 
Teddy J.

Teddy J.

TVWBB Pro
So I'm making the switch from Kingsford briquettes to Mali's lump for my next cook (ribs). I've read that lump generally burns a bit hotter than lump, so my question is how much less lump should I use compared to the old Kingsford briquettes?

Is there a general rule of thumb, i.e. if I was using 1/2 ring w/ Kingsford for X cook - then should I use 1/3 ring of lump for Y cook?

I've been VERY happy with Kingsford briquettes for temp, burn time, and consistency - I'm just giving lump a try to see if there is any taste difference between the two.

Also, if there are any other tips/tricks from you lump using professionals, share them with me!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mitch Josey:
So I'm making the switch from Kingsford briquettes to Mali's lump for my next cook (ribs). I've read that lump generally burns a bit hotter than lump, so my question is how much less lump should I use compared to the old Kingsford briquettes?

Is there a general rule of thumb, i.e. if I was using 1/2 ring w/ Kingsford for X cook - then should I use 1/3 ring of lump for Y cook?

I've been VERY happy with Kingsford briquettes for temp, burn time, and consistency - I'm just giving lump a try to see if there is any taste difference between the two.

Also, if there are any other tips/tricks from you lump using professionals, share them with me! </div></BLOCKQUOTE>
First, Lump only burns hotter if you let it. Meaning you'll need to close your vents down a little sooner and more verses using briqs.
Second, The amount you use has nothing to do with how hot or how cold the fire will be. That is determined by the amount of O2 you feed the coals.
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HTH
 
Bryan - thanks for the quick response. And now that I'm thinking more logically after reading your post, I should have known better.
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Thanks again.
 
Mitch, Not sure how you do your rib cooks but I'd suggest doing a MM start. Start with about 8-10 lit brigs. I use the MM for about 95% of my cooks. Do you use water, sand, clay pot or a foil lined pan?
 
I am a big fan of the MM. Are you suggesting filling the charcoal ring with lump, but do the initial lighting via MM with briquettes?

And now I strictly use a claypot for nearly all my cooks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
A little lit lump works fine for MM starts too. </div></BLOCKQUOTE>
I use lump for my MM starts as well but just thought the briqs would be easier for him since this is the first time using lump. Lump comes in so many different sizes... 8-10 uniform briqs will be perfect to get the lump going.
 
Also, I would recommend that you basically fill the ring no matter how short of a cook. Obviously on an all night cook, you fill the ring full and pack it like George recommends. However even if I think it will be a short cook, I fill the ring. I don't want to get caught short and have to refuel. You can always use the left over charcoal - especially lump because it doesn't tend to get soft and disintegrate like briquettes tend to do.
 
I've read that lump generally burns a bit hotter than lump


ussually lump burns about the same as lump, although i've mixed it up a bit myself!
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I use a lot of RO and I believe you'll like it very much. all of the above is good advice as ussuall. Basicly I just had to chuckle at that type-o. sorry bout the waste of time.
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Click to expand...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mitch Josey:
So I'm making the switch from Kingsford briquettes to Mali's lump for my next cook (ribs). I've read that lump generally burns a bit hotter than lump, so my question is how much less lump should I use compared to the old Kingsford briquettes?

Is there a general rule of thumb, i.e. if I was using 1/2 ring w/ Kingsford for X cook - then should I use 1/3 ring of lump for Y cook?

I've been VERY happy with Kingsford briquettes for temp, burn time, and consistency - I'm just giving lump a try to see if there is any taste difference between the two.

Also, if there are any other tips/tricks from you lump using professionals, share them with me! </div></BLOCKQUOTE>
First, Lump only burns hotter if you let it. Meaning you'll need to close your vents down a little sooner and more verses using briqs.
Second, The amount you use has nothing to do with how hot or how cold the fire will be. That is determined by the amount of O2 you feed the coals.
icon_wink.gif
HTH </div></BLOCKQUOTE>

In general I agree with the above. An important note though is that it assumes an "all things being equal" perspective.

If you suspect or actually have challenges with air control you may just need to reduce the amount of lump. In my experience lump will light quicker than B's. So if you have air leaks or poorer quality air control you will need to reduce the amount of fuel as a compensator so that you "add fuel as you go" as a way to control temp.

Case in point. I have a Performer/One Touch. This means that it doesn't have as good vent control since it uses a different design for bottom vents.

It is harder to control temps (keep them down, hi temps is NOT and issue). To compensate most recently for a rotie cook I did better keeping temps down by lowering the fuel amount, using a sort of minion start and then adding fuel slowly during the cook.

AFA as the Performer. It uses a system that makes it a little difficult to tell how much air you are letting in. With the older external style or typical weber vents as on the WSM and other kettle models you have a visual to work with in terms of air control. With the one touch/performer you have a totally different vent system and no reliable visual. I'm still learning that system.
 
Thanks for all the advice guys. I wanted to make a follow up post in regards to my first lump cook.

Well needless to say, I am SOLD on lump. I took the advice of lighting the lump ring with some Kingsford briquettes and she fired right up. The temperature definately reacted more to changes in airflow, which for the most part was great. The only downside was when lifting the dome to check on the meat, baste, etc - if you have it off for more than a handful of seconds, the temp will ride up a bit. Other than that, no issues at all. Actually seemed a bit more stable than good old K once she was up to temp.

However, the biggest joy of cooking with lump and my number one reason to recommend anyone who hasn't smoked with lump before is the TASTE of lump. Well, lack thereof, rather. Let me explain. When cooking with Kingsford briquettes, it seemed that no matter what rub I used on the meat, or which smoke wood I chose to use, all the cooks came out tasting remarkably the same. Now while some people may think that this just goes to show the consistency of the WSM, and I'll be honest that the food was great, I was just yearning for more difference in flavor.

Put it this way, if I had 2 slabs of ribs, each with 2 distinctly different rubs, by the time they were finished if I had you eat them blindfolded - you wouldn't be able to guess which slab had which rub. I read on this site (which I thank every time I fire up my WSM), and it seemed the consensus was that charcoal briquettes did not inflict flavor upon the food, it was strictly the smokewood and seasoning. Learning that charcoal briquettes were man-made, after reading the list of ingredients, I didn't believe it.

One cook after using lump, and my initial belief turned out true. Same 2 slabs of ribs, same 2 different rubs, and I can actually taste the RUBS, not the fuel source! I don't know if everybody else will agree on this, but I guess that's why opinions are like a**holes, and everybody has one. Regardless, the food tasted must more 'natural', and I felt that I had more control over the seasoning and taste of the food instead of fighting the flavor of the fuel source.

If you are on the fence about giving lump a try, do it!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mitch Josey:
Well needless to say, I am SOLD on lump.
If you are on the fence about giving lump a try, do it! </div></BLOCKQUOTE>
Mitch, Spread the word my friend, spread the word.
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I use lump RO, have also used Lazarri Mesquite Lump, Blackwood Canyon Mesquite Lump, and Fire King lump, and <STRIKE>cough</STRIKE> Cowboy. Lump rules, except for Cowboy--got no smoke flavor from it, plus it seemed really odd to be using actual tongue and groove hardwood flooring pieces to cook. I don't even remember the last time I bought the K stuff. And I am doing my best to spread the word--friends and associates always ask where to get the stuff I use.

Anyone seen the new "Kingsford w/Hickory"? Isn't that funny? K's plant is in Springfield Oregon, and uses wood scraps from local plants. What kind of trees grow in OR? Evergreens!! You know, pine trees and firs! Not what we want to smoke over!

Not to highjack the thread, but for anyone using a kettle with the ashpan:

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> AFA as the Performer. It uses a system that makes it a little difficult to tell how much air you are letting in. With the older external style or typical weber vents as on the WSM and other kettle models you have a visual to work with in terms of air control. With the one touch/performer you have a totally different vent system and no reliable visual. I'm still learning that system </div></BLOCKQUOTE>

Ray Benash: to help control the Performer: while cold, remove grates from bowl to get access to One Touch Sweeps. Then, using a Sharpie Marker, move the ash sweep lever to the left fully closed position; slowly move it to the right while looking down into the kettle, and when the Sweeps just begin to open the vents, about 3/4" inch to the right, mark that position on the aluminum ring right above the lever. Continue until the vents are completely open, and mark that position. These two marks will be about 2" apart. You can also mark 1/4, 1/3, 1/2 way marks.

Now, without opening the kettle, you know the vent positions just by the lever: all the way to the left is full closed, and by 2 3/4" of travel to the right, the vents are full open.

Hope this helps.
 
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