lump and pork shoulder


 
Hi James, You'll will probaby get many suggestions on this one. I use 50/50 because I'm used to it. I would suggest you click operating tips and modifications on the home page,then click on firing up your weber bullet and checkout "The Minion Method". Hope this helps you.
 
As solely a lump user, I would strongly urge you not to use Cowboy on a long cook of any kind. It's pieces are not dense enough to hold temps.

Mixing it with charcoal doesn't really get you anything in this case, so stick with the charcoal tonight.

You can use Cowboy for grilling IMO, but that's about it.

There are many better brands to try.

Go to nakedwhiz.com for info
 
I'm with craig. Lump can be awesome, but cowboy lump generally is harder to maintain temps. And if it is an overnighter, the kingsford is just going to be easier.

good luck...
 
I have been using cowboy for awhile and like it but I havent tried an overnight cook with it. I just found some royal oak lump but other than that cowboy is the only lump I have found where I live.
 
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