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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-17-2008, 04:59 PM   #1
capri man
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Default difference in lump and briquettes!!

ok i finally found some lump down here. dont know why it is so scarce?? anyhoo do i use it any different than regular briquetts?? i have never even ever seen any untill i bought it yesterday. thanks in advance.
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Unread 08-17-2008, 05:02 PM   #2
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Burns hotter and quicker.
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Unread 08-17-2008, 05:38 PM   #3
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lump makes sparks; watch the flip flop mod. hotter and quicker & less ash than kingsford also.
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Unread 08-17-2008, 05:48 PM   #4
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Try it you'll like it.
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Unread 08-17-2008, 05:55 PM   #5
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If you are used to using briquettes, then don't forget to put less lump because it burns hotter. Good luck, and I prefer lump by the way.
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Unread 08-17-2008, 05:58 PM   #6
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better flavor with the lump.
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Unread 08-17-2008, 06:06 PM   #7
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Quote:
Originally Posted by HolySmoke View Post
lump makes sparks; watch the flip flop mod. hotter and quicker & less ash than kingsford also.
This past month was the first time I've ever used lump. I use about half the amount compared to charcoal and it seems to burn hotter and longer. I only use it to get my stick burner up to temp; then its "sticks only" from there. As previously stated it makes a lot of sparks when lighting. I probably would not personally use it in my charcoal grill, but it has been great for starting my offset smoker.
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Unread 08-17-2008, 06:19 PM   #8
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Lump produces far less ash since there are no binders involved. This is much better for long burn times since the air flow is easier to maintain.

I use lump only for low and slow cooking and will use briquettes for grilling as often as not.
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Unread 08-17-2008, 06:30 PM   #9
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I like lump because you can sear steaks and burgers alot better.Temp must be 150 degrees higher than briquettes.
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Unread 08-17-2008, 06:32 PM   #10
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anyone ever mix them??
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Unread 08-17-2008, 06:35 PM   #11
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Keri C has talked about using lit briquettes over the top of unlit lump when she does the Minion method at times. I haven't tried this yet, but have thought about it.
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Unread 08-17-2008, 06:50 PM   #12
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funny you bring this up - we experimented with lump this weekend on 4 racks of ribs. 1 WSM with 2 funnles of K and the other WSM with a funnel and a 1/2 of Cowboy.

We used the Brinkman water pan filled with water with the lump and the WSM standard pan filled with water with the K.

Lump smelled much better, did not leave that odd flavor in the meat that K does and it did burn hotter and faster. I liked it better.

Next w/e we are going to try the K mixed with lump on a butt and see what happens.

here's the proof.
Attached Images
File Type: jpg bbq 8.06.08 032.jpg (78.2 KB, 179 views)
File Type: jpg bbq 8.06.08 039.jpg (48.8 KB, 179 views)
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Unread 08-17-2008, 06:55 PM   #13
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yup, no doubt in my mind!
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Unread 08-17-2008, 06:57 PM   #14
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the lump i got actually has no brand name on it. it just says "the original lump" it is in spanish on one side and english on the other. i think it is made in nc.
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Unread 08-17-2008, 07:14 PM   #15
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Quote:
Originally Posted by capri man View Post
the lump i got actually has no brand name on it. it just says "the original lump" it is in spanish on one side and english on the other. i think it is made in nc.
Where did you get it capri man?
I can get Royal Oak at walmart and RO or Cowboy at Lowes and HD around here.
I have a very small amount of Ozark Oak left from some my brother gave me. He lives in Texas and used to go to Arkansas to get wood and I think he got the charcoal there. He said it was the best. Can't complain about my results with it. You almost don't need any smokin wood when you use it.
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