hmm, what to do?


 
HA HA, I love the replies I am getting here, very comforting and to be honest thats the way this forum seems to run which is good because some other forums I am in for a couple of diffrent things can get very heated and sometimes kinda rude, but not here. Yes I did open it and noticed in the manual that Weber dosent recommend using lump, should I stick to this advice or is it bogus? Another query is Lump wood as opposed to chips, any major difference, maybe just burn time?
My wife comes back tommorow and then I can really sweeten the deal, I think I'll be smokin by the weekend.....
 
Lump burns hotter and faster. I have a bag handy, and use a couple of handfuls if I want to bump the tems up in a hurry. For normal use, and for me, briquettes are best in the WSM.
 
Gerry, I spoke with Weber CS about lump. They told me that the reason they recommend briquets is that it is more predictable in it's burn and that is what they have experience with. Their advice is designed for the general grilling public and as such is not really designed for the likes of us. Although we are public we must be a step beyond in our ability to use and evaluate smokers. I have used lump since day one in my WSM with no problems. I recently bought a few bags of hardwood briquets to try and on long cooks there does seem to be more even heating. I think it is because the coals fit together in a more regular shape and there are not any gaps in the spread of the fire. I also use a modified Minion Method.

Mark
 
I saw the briquet recommendation and all the TVWB responses and chose to stay with briquets until I had some experience. Now I've tried lump and I like it, but still have no regrets about using briquets at first. Predictability is NOT bad when you start using the WSM. You may not have any problems with lump if you start that way, but why not build on the experience of Weber and all those people who never even heard of lump. And if you start with briquets, trying lump later can only improve things, right? Well, maybe. Read all the pro and con threads about briquets vs. lump and it all depends on your OPINION.

Have fun, Rich
 
Gerry, both briquettes & lump work well, you can't go wrong!
My 57 y/o smell/taste can't tell the difference between
Lump & briquettes! I have no doubt some can.
I go through at least 500lbs of charcoal a year.
At hunt camp our cooker EATS charcoal. Out of necessity I use kings ford or royal oak ( whichever is on sale).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Ford:
Gerry, both briquettes & lump work well, you can't go wrong!
My 57 y/o smell/taste can't tell the difference between
Lump & briquettes! I have no doubt some can.
I go through at least 500lbs of charcoal a year.
At hunt camp our cooker EATS charcoal. Out of necessity I use kings ford or royal oak ( whichever is on sale). </div></BLOCKQUOTE>

Hey, John. When and where do you find Royal Oak on sale? It's about $10 a 10 lb. bag at my local Walmart.

Rich
 
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