This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

SnS Insert with Lump?

  • Filter
  • Time
  • Show
Clear All
new posts

    SnS Insert with Lump?

    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.

    Thoughts and input totally appreciated

    Originally posted by ecowper View Post
    I have two bags of Fogo right now, I don't foresee using the Hasty-Bake for the next couple months.
    Sounds like another write-up to me! Looking forward to your report.


    • SheilaAnn
      SheilaAnn commented
      Editing a comment

    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.


    • ecowper
      ecowper commented
      Editing a comment
      steaks and chicken, it sounds like!

    • rickgregory
      rickgregory commented
      Editing a comment
      What they said. I tried a bag of Cowboy this summer and it was fine but was like the above.

    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.


    • ecowper
      ecowper commented
      Editing a comment
      That's interesting. I'm cooking some NY strips tomorrow, I think I'll try some lump with the SnS

    I use lump, Rockwood, Fogo or Jealous Devil for hot and fast cooks. B&B briquets for low and slow ones. Works well for me.


    • ecowper
      ecowper commented
      Editing a comment
      40 lbs of Fogo is calling my name!

    I’ve done it. Works fine.


      Sorry I can not help. I keep it simple and just use pellets in my pellet grill.


        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.


          • TinyRob
            TinyRob commented
            Editing a comment
            This has been my experience with SnS with lump as well.

          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.



          No announcement yet.
          Rubs Promo


          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

          kamado grill
          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

          Click here for our article on this exciting cooker


          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.

          GrillGrates Take Gas Grills To The InfraredZone

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special

          The Cool Kettle With The Hinged Hood We Always Wanted

          Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

          Click here for more about what makes this grill special

          Groundbreaking Hybrid Thermometer!

          Thermapen One Instant Read Thermometer

          The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

          Click here to read our comprehensive Platinum Medal review

          Bring The Heat With Broil King Signet’s Dual Tube Burners

          3 burner gas grill

          The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

          Click here to read ourcompletereview

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
          Click here for our review of this superb smoker