That D@$#%!N Natural Lump !!!

[Doug Lax]

I just did a cook today with a turkey in my WSM
I used my buddies WSM to do 6 slabs of baby-back
I used Kingsford in mine and natural lump in his.
Mine got up to 275 and stayed pegged there for 6 hrs.(BTW it was my first turkey! it was great! I used 3pecan chunks and 1 peach ! A special thanks to Chris for the step by step intructions on this site !!!!! ) the other one with the natural lump was all over the thermometer.
Is there a trick to using the lump?

 

[Jim Minion]

Not all lump is equal what brand did you use?
A good quality lump that is dry should perform just fine.
Jim