Rick Soliman
TVWBB Pro
Well the cook with lump was a success as you can see from the pictures.
I did notice the waterpan needing to be refiled more often and I did add fuel at 10hrs and a few more handfulls around 16hrs. I personally found the lump to react quicker to the change in vent settings and shift in wind directions. I recieved great reviews from my guests and I thought the taste was much better than when I use all Kingsford. I got a great smoke ring on both butts great bark, and the moisture content was excellent. Also I used to take a peek at the meat evey few hours this time I didnt open the lid until 195 about 21 hours. I let the meat sit for 45 mins before shreading. Thanks for everyones input on this one.
Rick
The Smoke Hunters BBQ
LumpCook
I did notice the waterpan needing to be refiled more often and I did add fuel at 10hrs and a few more handfulls around 16hrs. I personally found the lump to react quicker to the change in vent settings and shift in wind directions. I recieved great reviews from my guests and I thought the taste was much better than when I use all Kingsford. I got a great smoke ring on both butts great bark, and the moisture content was excellent. Also I used to take a peek at the meat evey few hours this time I didnt open the lid until 195 about 21 hours. I let the meat sit for 45 mins before shreading. Thanks for everyones input on this one.
Rick
The Smoke Hunters BBQ
LumpCook
