Who’s using lump charcoal in the WSM instead of briquettes? I’m considering switching to Fogo Premium on both the Hasty-Bake and the WSM, but wondered what the experience has been.
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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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
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Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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My kettle with the smoke attachment and rotisserie attachment stacked is kind of close to the wsm. See my avatar. I use Fogo lump all the time. Even all night cooks with air controller. I use premium and sometimes super premium. Sometimes I use there other specialty wood brand. Haven't tried the eucalyptus brand yet. They all do well.
If I'm running about 245° I can go about 10 hours on one load.
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I've tried both Royal Oak lump and Kingsford Briquettes on my WSM. The lump burns much hotter and faster where the Briquettes burn lower and slower. The briquettes seem to create a bit more ash, but not enough where it's an issue. For longer cooks, the briquettes seem to be the better bet on the WSM.
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Club Member
- Sep 2015
- 5049
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
I tried limp in the wsm several years ago. I had the same problem as luvthemstillers I was eventually able to control the temps but it burned too fast for long cooks.
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Club Member
- Jun 2016
- 186
- Long Island, NY
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I've switched over to jealous devil lump for a few cooks in my 22" WSM this summer. I like it, have had no issue holding 250-275 for 10 or so hours - no fan control just vents. I've had unlit lump leftover after both 10 hour cooks so I bet it could go ever longer. Cleanup is super easy cause there is barely any ash.
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My problem may have been I was using cheap lump. I can't remember the brand - I think it was Cowboy.
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I am in the same boat as klflowers. I've been using it more and more (Jealous Devil) lately and have no issues controlling temp. Nice flavor too!
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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
-
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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
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Fill charcoal ring with lump, remove a little from the middle - 1/4-1/3 chimney. I put a starter cube right in the center where I removed the charcoal and put the chimney right on top of that. Dump out charcoal, assemble the smoker and get on my way. As I have a 22" it runs hot so I'm right around 260 with 2/3 bottom vents closed and the 3rd vent at about 1/4. Top vent 1/2-1/4 depending on conditions. I setup open bottom vent directly under the door and top vent directly across
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I use a Flame Boss to control the temps. When I have had an issue, then I generally run my bottom vents at about 1/2 and my top vent at about 1/4 open. I am usually running in the 225 to 250 range. I try to adjust temps mainly using the top vent as the bottom vents seem to cause a lot more temperature bounce.
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Club Member
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Just ran my first load of lump in the PBC, guessing you would see something similar in the WSM, depending on whether or not you run a water pan in the WSM. It did a great job on the chicken I used for the experiment - nice flavor profile and crispy skin - but as others have mentioned, it ran much hotter than briquettes and a lot less burn time, obviously not a problem for a short, hot chicken cook, but will have to dial it in differently for low and slow.
I used Royal Oak, but am going to try a premium brand next (Fogo, etc.) and see if that makes a huge difference. If nothing else I hope to see more consistent charcoal size out of a higher end product. Also, I probably need to adjust my lighting procedure... for that 1st cook I lit it just like I would KBB (~40 lit briqs, or ~1/3 of a standard chimney, dumped on a basket full of unlit coals, let that stabilize before cooking). Will probably try to light less in the chimney next time.
Good luck, let us know what you come up with.
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