Why lump?

[Dadof3Illinois]

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.

[SmokeyGator]

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.

[au4stree]

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.

[Wedunne]

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)

[STEbbq]

I like getting to 400 in 10-15 minutes versus 30–40. This part of the process is not very exciting for me.

[Andrrr]

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.

[Andrrr]

Was that a zoolander reference??? That part of the movie is so good

[rickgregory]

Yeah, I've used it for steaks and the like because of the faster to temp thing. I've never tried it for low and slow though. I'm on my last bag of Weber briquettes, so might try some lump next bag.

[STEbbq]

Lights faster and gets up to temp quicker combined with less ash.

[rickgregory]

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.

[Old Glory]

I think lump adds some smoke flavor to the party and burns cleaner with less ash. It certainly smells better than briq.

[smokin fool]

I've used both in my kamado and yes there is a bit more ash.
I have a problem with Kingsford briqs, there's a funk that comes off them while smoking that I don't seem to get using other brands.

[Polarbear777]

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.

[scottranda]

Not that you can’t use briqs in a kamado, but the ash builds up so much, it can reduce airflow.

[scottranda]

But, I agree with Texas Larry