lump vs. briquettes

[JeffreyAM]

Question for you all.

I'm smoking a brisket tomorrow. I have repeatedly been having problems with my temps being too low.

I talked to my grill sales man and he suggested trying lump.

So, can anyone tell me about thier experiences with it? Will it bring up my temp and be manageable for 10 to 12 hours.

I'm in Northern Indiana and it is darn cold outside!

Thanks in advance.

Jeff

 

[Scooter B]

Honestly it's most likely not a fuel source problem.

I have cooked low and high with both types. I live an hour west of Toronto Canada so I'm no stranger to cold weather cooking.

If you are having trouble keeping heat on high temp cooks, then it's probably more a matter of airflow. Try prop'ing the door or leaving the lid slightly ajar. Also try not using water if you are.

If your problems are on low temp cooks, I would be more concerned. This could be damp charcoal, over-exposure to wind, assembly issues... etc.

Can you be more specific about your type of cook?

 

[Dave K]

Hi Jeffrey. I live in Midwwestern Ontario, so our climates are very similar. I use lump all year long. Depends on how high that you want to get( I am assuming 300 -350 or so) you may need to crack the lid just a little off of centre to create a little more air flow. Some WSM are tighter than others. I have a hard time getting mine to go over 350 at any time of the year.

I would definitely try the lump, check out The Naked Whiz .com for a review of all kinds of lump. Some are pices of 2x4, 2x6 etc and others are leftover from the hardwood industry. Be sure to get a good one.

When filling the ring, fill it, shake the bottom to settle the ring, and then top it up. Lump is about half the weight/volume as briquettes, so you wont fit as many pounds in at a time. 10-12 hrs should be fine though if you pack it right.

I don't know what is available in your area, but others like Humphrey, and I think wicked good is another good one. Cowboy does not have a good review.

Hope this helps. Good luck, and Happy New Year to you.

 

[R. Hanson ("Rondo")]

Jeffrey...assuming you're smoking on a WSM...try leaving your water pan empty if you haven't and use a windbreak if it's breezy. Top vent 100% open....tweak the temp using the bottom vents only. With good dry charcoal you should have smooth sailin'....

 

[Dave/G]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JeffreyAM:
Question for you all.

I'm smoking a brisket tomorrow.
<span class="ev_code_RED">lucky guy, I wish I was</span>

I have repeatedly been having problems with my temps being too low.

<span class="ev_code_RED">a brief description of how you start and maintain your fire would be helpful. May I suggest that this time of year you start with a full ring of unlit, briqs or lump, and about 30-40 lit on top. Add wood, assemble and add meat right away. Close bottom vents to about 25% as you approach 225 or within about 25 or so degrees of your target range if looking for higher than about 250</span>

I talked to my grill sales man and he suggested trying lump.
<span class="ev_code_RED">Not a good move unless he is your brother in law

Just kidding. Nothing wrong with lump, I use it and others swear by it, but briqs vs lump doesn't sound like your problem as mentioned above</span>

So, can anyone tell me about thier experiences with it? Will it bring up my temp and be manageable for 10 to 12 hours.

<span class="ev_code_RED">Just by changing to lump,IMO, no. It is mainly the use of the air vents during a cook, whether using briqs or lump, that raises or lowers temp. As far as hours go, yes, you can get extended times with lump just as with briqs</span>

I'm in Northern Indiana and it is darn cold outside!
<span class="ev_code_RED">As stated above, a wind break helps a lot. Wind around the smoker tends to suck heat out. I suggest one for windy days. It's cold here too, but a wind break goes a long way in maintaining heat in the smoker regardless of the type of fuel used. If you try lump, when adding unlit to the charcoal bowl, shake the ring a few times as you fill for good contact.</span>


Thanks in advance.

Jeff </div></BLOCKQUOTE>