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Lump coal only?
- Thread starter Cobra7
- Start date
caseydog
somebody shut me the fark up.
Well, here is why i don't use it all the time. I do use it for some applications, but not for smoking.
Lump comes in bags that are half full of nice sized chunks, and the other half is either huge, or crumbs that fall through the grate. Add the fact that I'd have to pay more for it, and it does not appeal to my "poor" side.
For smoking, briquettes give me even, predictable heat. I add wood chunks for my smoke.
I love lump for grilling a steak. Great heat. I buy Kroger lump. It is cheap, and made by Royal Oak. Since 10-20 percent is going to be wasted, the price of Kroger lump works for me.
If I had money to burn (pun intended), I'd have a patio full of expensive cookers, and a garage full of expensive lump charcoal. But, I don't have money to burn, and quite frankly, I eat very well off my Webers and briquettes, that's what I use.
CD
Lump comes in bags that are half full of nice sized chunks, and the other half is either huge, or crumbs that fall through the grate. Add the fact that I'd have to pay more for it, and it does not appeal to my "poor" side.
For smoking, briquettes give me even, predictable heat. I add wood chunks for my smoke.
I love lump for grilling a steak. Great heat. I buy Kroger lump. It is cheap, and made by Royal Oak. Since 10-20 percent is going to be wasted, the price of Kroger lump works for me.
If I had money to burn (pun intended), I'd have a patio full of expensive cookers, and a garage full of expensive lump charcoal. But, I don't have money to burn, and quite frankly, I eat very well off my Webers and briquettes, that's what I use.
CD
HeSmellsLikeSmoke
somebody shut me the fark up.
I use only lump. Never occurred to me that it is more costly than briquettes.
It's the cost of the meat that is my problem.
It's the cost of the meat that is my problem.
Smokin'Butts
Full Fledged Farker
+1 It never bothers me to buy bags of lump...it is the meat counter that makes me have a stroke every time! I also use lump only
Cobra7
Knows what a fatty is.
You make some good points. I am using Royal Oak as we speak to cook some chicken. This is my first time cooking with lump. That's when it hit me about asking the question.
twofishy4u
Knows what a fatty is.
I love lump for smoking due to the low ash factor. Works great for steaks too. I pretty much use stubbs briquettes on the grill and lump with about 20% stubbs on the smoker (wsm). I will say we have a local place called Grove Charcoal that makes a superior lump IMO.
Cobra7
Knows what a fatty is.
Lump only, no wood?
HeSmellsLikeSmoke
somebody shut me the fark up.
Lump only for pizza. Lump and corn cobs for chicken. Lump and unsoaked wood chunks for everything else.
Yellowhair42
is one Smokin' Farker
More importantly,why use briquettes?Have you ever seen how they're made?Rotten mulch and coal.Yes coal,as in steam engine or smelting metal coal.Not for me.
SmokerKing
is One Chatty Farker
I can't tolerate the taste of charcoal briquettes. Yes, I can taste it when it is used for primary fuel, nasty.
legendaryhog
is Blowin Smoke!
First, all lump is not created equal. That is to say...what exactly was it? We could turn this thread into a "What did you find in your lump that was not hardwood?" thread no problem. How many times have you found a piece of plywood or some random object in a bag of lump?
I burn lump. I burn Kingsford blue (to start a bed of coals, then on to sticks). I burn sticks...lots and lots of sticks.
Try a cook with just lump and then try one with wood mixed in your lump and see what you like. I'm betting that you'll pick the mix.
Having trouble finding good hardwood to fit in your cooker and that is why you are considering only lump? If there is a cabinet maker in your area, he's got tons of unfinished (and I stress unfinished, just the raw wood) hardwood scraps at his shop. Trade him a box of oak or alder scraps for a rack of ribs. He's just going to burn it anyway, you both win.
I burn lump. I burn Kingsford blue (to start a bed of coals, then on to sticks). I burn sticks...lots and lots of sticks.
Try a cook with just lump and then try one with wood mixed in your lump and see what you like. I'm betting that you'll pick the mix.
Having trouble finding good hardwood to fit in your cooker and that is why you are considering only lump? If there is a cabinet maker in your area, he's got tons of unfinished (and I stress unfinished, just the raw wood) hardwood scraps at his shop. Trade him a box of oak or alder scraps for a rack of ribs. He's just going to burn it anyway, you both win.
Smokin'Butts
Full Fledged Farker
lump and apple wood
andy53
Knows what a fatty is.
I burn a mix of lump, briquettes and hard wood. I'm not sure why I started doing this, but I like the results. Burns well with decent smoke.
letdasmokeroll
Full Fledged Farker
im no expert but i use lumps to start a bed then its all sticks for me ....i will add lumps if and only if i kill the fire
mikeleonard81
Full Fledged Farker
Same here! A chimney of lump to get it started and sticks only after. Unless it goes out and then more lump.
smokenpreacher
Full Fledged Farker
My Old Country Pecos don't like lump......top temps only 250-260. I know that is hot enough for smoking, but it goes through a bunch to keep it there.
Stick for me.....
Stick for me.....
slackdogbbq
Full Fledged Farker
I have used RO lump only for years. Just has the best flavor IMO & flavor is what it's all about, no?. I cook on a Stump's so cost of fuel is not a concern as it is very efficient.
RAZORBACK JIM
Full Fledged Farker
I love the lump and use it most of the time. Try going to Sam's Club....they have a 20# bag that is great!!!!
Cobra7
Knows what a fatty is.
I have found a good wood supplier and bought a truck load on Pecan yesterday. I guess my question is will lump give a smoky wood flavor at all?
