Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Does anyone ever use lump in their SnS insert? Or is the preference briquettes only? I have two bags of Fogo right now, I don't foresee using the Hasty-Bake for the next couple months.
I used lump in my SnS insert and temps ran a little higher and burn rate of the lump was faster than briquettes. But for faster cooks and searing, lump works great.
I use lump in my SNS from time to time. If I want a really hot sear I will usually grab some lump but when I want to control the temp a bit more I use briquettes. They are much more consistent and predictable.
I've done it many times, works well. Just don't use those brands where the charcoal is ridiculously large, like you only add two pieces of charcoal and then the SnS is full
It is better for shorter cooks though. If I'm doing an all day cook, I always use briquettes for consistency. So much more predictable.
The main issue with charcoal, no matter the quality, is that it sometimes doesn't burn all the way from "left to right" if you get what I mean. Depending on the size of the individual charcoal pieces, when they burn and turn to ash sometimes they fall "away" from each other leaving a small gap so the fire stops its travel from one end to another. Easy to fix by adding a few more, but it needs more manual intervention.
So, for chicken and steaks, charcoal is great. But if you do butts, briskets, pork bellies, then briquettes is the #1 choice.
Eric ecowper I've used lump in the SNS on my Weber Performer a few times, and almost every time that I've used the insert on the SNS Deluxe Kamado. I find that if you use a fan controller it doesn't matter a lot. Without the fan controller, if I am monitoring cooker temps I see a bit more fluctuation with lump than I do briquettes. I think that is because of the irregular nature of lump. After all, if a big chunk of a log lights up, it spreads the fire and increases the heat more quickly than do smaller chunks igniting. But all in all it averages out the same.
For hot and fast cooks (over 300) it sure doesn't matter at all. I'm talking trying to maintain 225, you may get some jumps to 250 as larger chunks of lump ignite. It will settle back down though if you give it time. I found that often my fan controller on the Performer wasn't running the fan at all when using lump.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I agree with Henrik and you should try and use pieces that are close to the same size and not huge chunks.
Ive been using B&B lump since last spring and have been super happy. I’ve actually been getting some pretty long burn times that rivals any briquettes I’ve used. I’ve also noticed, at least for me, that the lump responds faster to temperature adjustments I make.
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