I like to start using lump charcoal in my WSM 22.5. I know there are other WSM users that use lump. And I know that lump is more difficult to use than briquettes. In as much as lump does not transfer heat from lit piece to unlit piece as well as briquettes due to lump's irregular shape, when using the minion method. I have and use a Stoker and I imagine that will make the use of lump easier. What I am looking for are the experienced users tips, tricks, and work arounds when it comes to lump charcoal. My WSM is in a different location than I am right now so I can not experiment.
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I don't own a WSM, but I cook a lot with lump. I would not say that it is more difficult to use than briquettes. If you start with quality lump, it is an excellent fuel source. For that reason, I would try to find the best quality lump you can. I like to use B&B most of the time. They have big and medium sized pieces and I can do 24-hour plus cook with ease on the BGE. FOGO is my favorite to use, but it is expensive. IMHO, the higher end stuff burns more consistently and longer. I have never, personally, had much luck with cheaper brands like Royal Oak or Cowboy. (BGE lump is simply RO thrown into BGE bags.)
The irregular shape of the lump actually helps to keep the air flowing. As it creates irregular air spaces with in the pile. Another advantage is the lack of ash, this is a huge help when doing long cooks as you are much less likely to have a fire snuff out from ash plugging dampers or airflow with in the charcoal pile. (which is why it is recommended for kamados.)
When lighting lump, I like to use a propane torch. It works fast and it is great at creating a small, hot fire. I like to use the Benzomatic TS8000. It is not cheap but it blasts the lump with a blazing hot flame. You can also use the TS4000.
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I use both lump and briquettes with my WSM with equal success. However, for lump I usually start it with a Weber fire starter or a few lit briquettes in the middle of the pile of lump. When using my temperature controller and fan, I'll bring up the temp slowly and a little below target temp. Additionally, I will make sure I don't keep the lid open too long when spritzing or checking on food.Comment
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