Experience with Lump in the PBC

[jghorton]

Hello all. Do any of you have experience using lump charcoal in the PBC? What have you noticed as differences between briquettes and lump? I am assuming there is a possible temperature and time difference given that lump isn't uniform in size. Do any of you have direct experience with FOGO on the PBC? I would appreciate your thoughts and insights! Thanks.

[Spinaker]

Honestly, I would not waste FOGO in the PBC when Kingsford works just fine.

What are you trying to achieve by going to lump in the PBC? There is nothing wrong with using lump in the PBC, just curious, because your cost per cook will be considerably higher.

[jghorton]

Not trying to achieve anything in particular, I suppose. I am mostly curious if there is a flavor difference

[Spinaker]

You will probably get more flavor in the PBC out of Kingsford, as lump tends to burn cleaner and hotter. The advantage is lower ash, so it will probably run smoother. jghorton

[jghorton]

Thanks, Spinaker!

[JeffJ]

I've only used it in the PBC when doing poultry as I was shooting for higher temps. I agree with Spinaker it doesn't make a lot of sense from a cost standpoint in the PBC. It's one thing to be cooking indirect with a quick reverse sear. In those situations I can detect a subtle difference in flavor between lump and briquettes. But, in a PBC, with all of that grill smoke, any subtleties are going to be overpowered by the smoke.

[HawkerXP]

Never tried. I do have a bag (free) of BGE lump. Might try with next chicken cook.

[TheQuietOne]

I've used both. There's really no difference that I can detect. Like other's have said, it's not worth the extra cost.

[au4stree]

I’ve used B&B oak lump in there. Was a bit hotter, but didn’t burn as long. Didn’t see a benefit other than a bit hotter compared to B&B briqs.

FYI-The B&B briqs are great in the PBC.

[jghorton]

Thanks! If I could find B&B locally I would like to give it a try.