Also, why yes, I am avoiding yard work. For a while at least...
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Why lump?
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Why lump?
I've wondered this for a while but I regularly see people talking about using lump charcoal. Now, I get why you'd use it in hot and fast stuff, especially direct grilling. But... do you all use it for low and slow (I'm classing anything under 300F as low)? If so... why? I've always used briquettes for that since they feel more predictable.
Also, why yes, I am avoiding yard work. For a while at least...Tags: None
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Club Member
- May 2017
- 2470
- Wilson County, TX
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Kamado Joe Big Joe 2
Napoleon TravelQ 285X Pro
Weber Jumbo Joe/SNS
JoeTisserie
Thermoworks Smoke
Thermoworks 2K Thermocouple
Thermapen MK4
Thermapop
Thermoworks Dash
Too many gadgets, accessories, and tools
Favorite beer: Alaskan Amber
I use lump exclusively in my Kamado due to reduced ash buildup. I use it for both hot/fast and low/slow. Works great in that controlled environment. I generally use briquettes in my kettles. FWIW.
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Only thing I believe is less filler so less ash.
In some cookers, that is important.
Otherwise for low and slow I’ve always seen worse performance. The small pieces and dust tend to clog things up and the fuel is so light, much less fits in a given volume.
I’ve actually gone to char -logs which last the longest at any temp setting. And I still stick with briqs for hot and fast because I just hate dealing with the varied sizes.
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Club Member
- Feb 2018
- 2496
- Northshore MA
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Home:
Weber Summit Charcoal Grill
XL BGE
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
PK360
Weber Performer
I think lump adds some smoke flavor to the party and burns cleaner with less ash. It certainly smells better than briq.
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Huh, I'd not thought about the ash buildup. I've got an older Weber kettle with SNS so while the ash is there, it's not been a problem. I think. Maybe.
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Hence the nice part of the ash sweeps with a kettle or WSCG, couple swipes and you’re back in action. As far as I can tell (never used one) removing the ash mid cook from a ceramic kamado isn’t all that easy hence the desire to produce as little ash as possible paired with the fancy baskets designed to keep airways open.
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Club Member
- Mar 2020
- 2880
- Near Chicago, IL
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Current Portfolio:
Joule
Akorn (Bandit)
PK300
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Thermometers:
Inkbird
Thermoworks POP
Combustion Inc (on the way!)
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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If you are going to try lump rickgregory, try the good stuff. The crud at the grocery store is pretty crappy. Just order a two pack of Fogo from SNS. Good stuff.
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ecowper Or, order directly from FOGO. https://www.fogocharcoal.com
I have been playing with their various products: Eucalyptus, quebracho, super premium, premium. Free shipping.
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I've never used lump yet, but I've got a bag of Fogo (black bag) that I want to try out one of these days. Do you light them the same way as briquettes? (e.g. chimney with a starter cube)
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No. I fill the fire box and then light one side using either a propane torch or better yet the $10 harbor freight heat gun. The heat gun works very well, it will light a fire AND also stoke the coals, for a good blaze fast. The torch is if I am too lazy to get the heat gun, plug it in, and so on. I use a Primo XL, so it works different from a kettle. You start with a small fire and let it build slowly, or else you risk starving it of air when you close vents off.
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Club Member
- Aug 2018
- 914
- Heart of Dixie
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Kamado Joe Big Joe III, PKGO, Grilla Grill SilverBac, Jumbo Joe and PBC. Weber kettle @ the hunting camp.
I prefer lump when I want a hot fire, steaks, pizza, etc. However, the little pieces in lump have always bothered me. Doesn’t matter the brand, they all have them, just depends how well they were handled before arriving at mà casa. For that reason, I seek out B&B briqs or Jealous Devil briqs, they get get pretty darn hot without the fuss of broken lump pieces.
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Club Member
- Jul 2017
- 1384
- Southeast Illinois
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Cookers I have:
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 that briquettes clog my SnS XL on long cooks in my 26†and I need to stir it to get the ash to drop out. But I like the temp control I get using them. The char logs from B&B last a LONG time but also produce a lot of ash.
I have a pork butt to cook tomorrow so I’ll give some lump another try with my kettle and pit viper fan / Fireboard combo and see how it works.
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Charter Member
- Dec 2014
- 6764
- Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv
I think both lump and briquettes have their advantages and disadvantages. It all depends on what you are cooking on, at what temp and what you are cooking. Low and slow on my Kamado with lump can easily go 20 hours without adding charcoal or clogging with ash. I don’t think I can say that for briquettes. While I haven’t tried lump on my kettle with slowNsear, I think grilling with briquettes is a better choice.
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Founding Member
- Jul 2014
- 2541
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
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Club Member
- Aug 2017
- 6904
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
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Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
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Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
Yeah I use it for LnS in my kamado because it produces very little ash and is easy to snuff out and relight for the next cook. If I load my Primo XL up I can get many cooks off of one load. Plus it's a cleaner charcoal than briquettes (which I use in kettles).
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