I tried lump

[Derrick Llewellyn]

So after my thread about how many use it and there were several I decided to give it a try yesterday on chicken. With the guru it held temp great. I did not notice any difference in taste from KBB to lump.

My biggest worry was how to get it going cause I know it runs hot so didn't want to over shoot. So I first filled my ring up with a volcano design and placed a kingsford cube on top of volcano. I lit it, closed up WSM and turned on Guru. When I got into the house temp was at 106* 45 minutes later I was at 98-99 (something like that) so I went and removed mid section to see what was going on. Cube burned up and had small area of hot lump. Decided no way I can sit and wait so took what was burning plus enough unlit to fill chimney 1/2 way. Lit that off with another cube. Once nice and hot I pour that into center of ring with hickory chunks set to the outside. Closed it up again and turned Guru back on. Was at 300* in about an hr and stayed there fro entire cook.

So if the only benefit is less ash no sure the extra price is worth it to me. With KBB I have done some super long cooks. I just make sure my bottom is empty of ash before I start.

Any way wanted to share my findings/thoughts.

 

[Bob Sample]

Not all lump is created equal and you can get quite the variety of tastes. I find Royal Oak is mild with not a lot of extra flavour. Wicked Good has a very nice smoke flavour to it but is more expensive. I also like Sugar maple lump but not sure if you can get that there.

 

[Greg Powers]

After lighting the cube, I wait to assemble the smoker until I have an area of charcoal about the size of a softball or a little larger burning. That way I'm usually up to temp within 30 minutes of lighting the cube.