Having almost exclusively used briq. (K, then Rancher till I ran out, then K again), I have used lump (Full Circle) on my last 3 cooks, (2 high heat briskets, meatloaf). The flavor of the meat has been spectacular (apple/hickory combo on all cooks). Is it the lump that is making the dfference??? Methinks so since it smells so good when burning. It's more expensive (~$5-6/8.8 lb, vs ~14/2-22lb of K at Costco) but given the time and meat investment, seems worth it. Is this why some of you Pro's are such lump fans??
Lump vs. Briq. - effects on flavor?
- Thread starter Don Irish
- Start date
Craig Castille
TVWBB Wizard
The lump does not overpower the cook as charcoal can.
The flavor change you note is probably the wood you are using, and, now finally can taste.
The flavor change you note is probably the wood you are using, and, now finally can taste.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by craig castille:
The lump does not overpower the cook as charcoal can.
The flavor change you note is probably the wood you are using, and, now finally can taste. </div></BLOCKQUOTE>
Craig, Agree 100%.
Don, you should also see that 20lbs. of lump goes alot farther than 20lbs. of briqs. So when you break it all down, lump really doesn't cost that much more than briqs.
The lump does not overpower the cook as charcoal can.
The flavor change you note is probably the wood you are using, and, now finally can taste. </div></BLOCKQUOTE>
Craig, Agree 100%.
Don, you should also see that 20lbs. of lump goes alot farther than 20lbs. of briqs. So when you break it all down, lump really doesn't cost that much more than briqs.