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Guest
Guest
I've been bumping into posts in various places that trumpet the use of lump charcoal. However, since I haven't used lump before, it causes some questions.
1. Is there any difference in the steadiness of burn between the two types of charcoal?
2. I haven't found any lump charcoal in my area, so is it worth the effort to snoop out? True, I haven't been looking very hard around here--Bremerton/Silverdale, Washington. Is lump worth going the extra mile for?
3. How important is it for you that you're cooking on 100% wood versus one with filler. Does it make that much difference?
Lump or regular, all I know is after going to the PNWBA event last weekend in Seattle and looking at Roy Humprey's great pictures in the Advanced section a little while ago, I gotta cook somethin' this weekend! Cheers all!
1. Is there any difference in the steadiness of burn between the two types of charcoal?
2. I haven't found any lump charcoal in my area, so is it worth the effort to snoop out? True, I haven't been looking very hard around here--Bremerton/Silverdale, Washington. Is lump worth going the extra mile for?
3. How important is it for you that you're cooking on 100% wood versus one with filler. Does it make that much difference?
Lump or regular, all I know is after going to the PNWBA event last weekend in Seattle and looking at Roy Humprey's great pictures in the Advanced section a little while ago, I gotta cook somethin' this weekend! Cheers all!