How much lump for short cooks....


 
S

Steve "Big Daddy"

New member
Hey all you smokin' gurus...I am just starting to experiment with lump got some RO coming my way and was just wondering how much to use for, say a 1 1/2 hour cook...like for whole chickens, beer can chickens, wings etc...
This, of course, will all be done on my WSM..
 
I use RO prety much exclusively, both in my kettles and the WSM. For shorter cooks, especially the ones you are talking about, which I do high heat, I usually put a layer of unlit in the chamber, not a ton, just a think layer really, and then light a full packed chimney and dump it on top. That will be plenty to get your cook finished. I've cook a ton of stuff on the kettle with just a full chimney of lump and no unlit. You can get an hour easily out of a full chimney of lit if you don't let it burn too far in the chimney. Try to put some bigger pieces of unlit in the chamber and you'll be all set.
 
I'll add that leftover lump can almost always be reused. When you are done cooking, shut down all of your vents to snuff out the fire. Then you can just add new lump to what remains on your charcoal grate for the next cook. With lump, you don't need to dump the ashes after every cook like you do with briquettes. Also, lump doesn't crumble once partially lit.
 
All my cooks start with a full chimney of lit lump into a full ring of lump. When done, I close the vents, and reuse on my next cook. Very simple, very easy.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave K:
All my cooks start with a full chimney of lit lump into a full ring of lump. When done, I close the vents, and reuse on my next cook. Very simple, very easy. </div></BLOCKQUOTE>

Same here. I might go a little light on filling the ring if I know it's just an hour cook (chicken), but I always have more than enough in the ring. Just reuse it. It's better than running out or re-fueling.
 
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