Lump charcoal question


 
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Dave (Scottsdale AZ)

New member
Does anyone have any experience with this lump charcoal? Good/bad/indifferent? What pro's/con's can you tell me about it?


charcoal.jpg
 
Welcome to the forum, Dave!

It is mesquite based, and burned in natural earthen pits according to their website. Made in Sonora, Mexico. Here's a little more information from a recent discussion here on the forum, including a link to the manufacturer's website:

el diablo
 
I have used Royal Oak, Big Green Egg, and Wicked Good lump, all with great results. The Wicked Good is awesome, but pricy when you throw in shipping. However, over the years I have learned to use briquettes with great results too, at a lower price. I have Kingsford Blue and Champ, Rancher, Royal Oak, and Stubbs in my stable of briquettes. Now that I have the WSM, I no longer see the need for lump. The Minion Method, along with the fantastic temp control, provides all I need for great smokes.

Hope this helps.
 
Thanks for the info and the link! I'm into my WSM for ~5 yrs now and my kettle less than a month. I'm still experimenting with different lump and briquettes, just 'cause it's the cooking geek thing to do! (Alton Brown would be proud)

Anyhow...I found this el diablo to pop and spark like crazy in the chimney! (it burned down about 1/3 from a rounded chimney-full before it stopped) I didn't want it popping ashes and unburned charcoal on the food on the grate.

I didn't notice any particular flavor changes pro or con from my usual Kingsford competition briquettes. The price was right for playing with it, so I guess I'll just shrug and use it up in the WSM instead of the kettle. It seems kind of wasteful to have to let it burn down so much before it stops popping.
 
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