I have not spent the time to really pack lump in the basket to get the real long burns. So I can not tell you how long of a burn I could get. I normally use RO when I do use it and find that it does burn a bit quicker than regular K. For shorter cooks I like to use it and always use extra just in case. I personally love the way it smells when it burns and usually go light on smoke wood when using lump. Vince
Lump questions from a noob
- Thread starter ChristopherCG
- Start date
Gary H. NJ
TVWBB Platinum Member
Chris, glad everything worked out fine. If you skip water in the pan (use foiled pan with foiled brick or saucer), you'll save fuel. If you ever do a high heat brisket or butt, you will definitely need to ditch the water.
ChristopherCG
TVWBB Fan
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Chris, glad everything worked out fine. If you skip water in the pan (use foiled pan with foiled brick or saucer), you'll save fuel. If you ever do a high heat brisket or butt, you will definitely need to ditch the water. </div></BLOCKQUOTE>
Yes, when I've done turkeys high heat I ditch the water in the pan. Also if it's cold out I will sometimes not use water either.
For the HH butt, I'm thinking I'd need to pack the fuel in pretty good. I have an 18" WSM so not quite as much room as the larger model. But without water in the pan maybe it won't be too bad.
I'd like to try a brisket again too. My first attempt was with a small 2.5 lb flat (can't get whole packers anywhere locally) and it came out awful. I tried the low and slow method but the meat was just too lean turned to shoe leather.
I'm anxious to try the HH butt. Seems pretty straight forward.
Chris, glad everything worked out fine. If you skip water in the pan (use foiled pan with foiled brick or saucer), you'll save fuel. If you ever do a high heat brisket or butt, you will definitely need to ditch the water. </div></BLOCKQUOTE>
Yes, when I've done turkeys high heat I ditch the water in the pan. Also if it's cold out I will sometimes not use water either.
For the HH butt, I'm thinking I'd need to pack the fuel in pretty good. I have an 18" WSM so not quite as much room as the larger model. But without water in the pan maybe it won't be too bad.
I'd like to try a brisket again too. My first attempt was with a small 2.5 lb flat (can't get whole packers anywhere locally) and it came out awful. I tried the low and slow method but the meat was just too lean turned to shoe leather.
I'm anxious to try the HH butt. Seems pretty straight forward.