Lump Charcoal or Briquettes


 
Many members have many different approaches. I use briquettes in the WSM and kettles when I'm smoking or doing an indirect cook. I use lump when cooking direct....hot and fast. The fun thing about Qing is that you can try several different methods and find out what works best for you.
 
I use briquettes is my WSM. I found the lump gets a little too hot for my liking. I even tried a mix of about 50/50 but it just made my briquettes run hotter and faster. I could see some people using lump for chicken in a WSM and hot smoke for 1-2 hours but beyond that I like sticking with Kingsford Blue.
 
I like the flavor of lump as opposed to biquetes, but the WSM is designed to run briquettes (per owners manual). The is probably because of two reasons: 1. The charcoal grate will eventually warp due to the higher heat of the lump. and 2. Lump burns hotter, faster, and a slightly less consistent temperatures which GENERALLY is the opposite of what you want when smoking.

P.S. Something to be aware of is that there is a fairly common mod that WSM users do to their charcoal grates to beef them up for lump so they are less prone to heat deformation, and that is to fasten a second charcoal grate to the bottom of the first one orientated 90 degrees in relation to the first one to help hold the smaller pieces of lump and briquettes on the grate surface.
 
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I use Kingsford mainly due to the big sales the have. But if lump s on sale I will grab a few bags.
 
I use both. Lump in the charcoal ring and briqs for the MM in the chimney, or vise a versey depending on what's on hand.
It's all good depending on what you like, and I started with lump on my WSM and it's really about proper management of air, fire, food.:wsm:

Tim
 
Can't go wrong with KBB! Lump is good too. The key is getting quality lump. Not all lump charcoal is equal. I have brand I trust that my local supermarket carries called Full Circle. I hear good things about the Royal Oak lump. Lately I've been playing with the Alton Brown method of cooking skirt steak directly on the coals and you need lump for that!
 
I use lukp for high heat sear for good burgers and steaks. Briqs for everything else. Been using KBB but this past weekend I used Stubb's and really liked it.
 
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