The only "taste comparison" I have on lump vs briquettes is my jerk chicken. Not sure if it was the lump of not (I used different peppers in the marinade - all jalapeño for the briqs and jalapeño/Serrano with lump) but it definitely tasted better the time I used lump (briqs were Stubbs). Decided to work with lump a bit more but the lump I had left was all scraps. I decided to try some Fogo (thank you Amazon Prime). Holy cow the lump is huge! Calling it lump charcoal may be false advertising. More like logs. The bag was ginormous too which really helped me overcome the sticker shock. I'll be doing some Simon and Garfunkel chicken quarters tonight to see how it cooks. I'll let you know how it goes!
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Normally I get a much better price ordering direct from fogocharcoal.com and shipping is usually free. They also have bags that are more medium sized lump. Here's the link to the 17.6 lb bag and a photo: https://www.fogocharcoal.com/collect...d-charcoal-bag
My first order was from Amazon then their prices went way way up.
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Thanks for the link and tip! I'll probably have to break it up a bit before I use it but I have a freaking ton of it right now. If it works out I may go the direct route with smaller kettle sized lump.Comment
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I had been thinking about trying some Fogo in my WSCG, and this thread motivated me into ordering some too.
Anyway, I saw their 35lb bag was on sale and had free shipping,most ordered it. Then I realized that the super premium lump that I just ordered was rather large pieces. I was concerned that these pieces might be good for low and slow, but not for grilling. Therefore I ordered the other bag of medium sized lump for comparison.
In summary, with over 50lbs of Fogo lump coming, I think I will be set for some time.Comment
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that's actually been my experience with the "premium" lump (logs?). Not good for searing. I just can't get enough of the Fogo lump in my chimney to get very hot. I have to break them down some to get them usable for a kettle and it takes me a full chimney to get up to 325. If I need to sear on the end I throw half a chimney of briquettes on top to sear. I can fit far more briquettes into a chimney, though I may also try adding more lump sometime? Haven't been able to complete my test with another round of jerk chicken, but the Italian chicken quarters and tandoori pork tenderloin I did (with briqs to sear at the end) were fantastic.Originally posted by wbzipf View Post
Not sure i'd smoke ribs or a butt with it (I can see that being a pain to figure out) but for the low and slow on chicken quarters, pork chops, tenderloin, steaks, etc... It's good after some trial and error. That's most of what I do on a regular basis anyways.Last edited by tugboat; August 23, 2016, 10:33 AM.Comment
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I pay $0.45 per pound for lump. It's 100% mesquite. It comes from Mexico. 5 pounds will burn for 24 hours at 225° in my BGE. I have no, zero, zilch desire to pay more for a premium upgrade.😎Comment
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The most common mesquite available in the Southwest is called El Diablo. That's probably what Breadhead has as well. It's a company based in Mexico that's been around since 1953. Decent stuff. Before my first Weber kettle (1976), I burned right through one of those "walkabout" grills using that mesquite. The mesquite burned holes right through and the flame ended up on the concrete.
Right now, I've got a bag of that, and an unopened (so far) bag of Kamado Joe Lump.
The bad news is I don't think you'll find it anywhere other than the Southwestern US.
Best regards,
JimComment
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I used to use the El Diablo mesquite in the walkabout and sometimes in the Weber Kettle. I'd grill steaks, and the mature fire (down to embers) before I'd put the steaks on resulted in a very distinct flavor from the mesquite charcoal. Those steaks were on for a few minutes at a time. Obviously, no deflector. A warp 10 cook.
The only cook I got to do with Rufus (my Kamado Joe) was ribs, where I used the deflectors and didn't add any wood. There was no smoke flavor detectable in the ribs, and not even a smoke ring.
In the Kamado, I just got the fire going, and let the Flame Boss unit manage the temperature. Immature fire in the lump, not the mature embers only one on the grill. A multi-hour cook, and very little flavor of the mesquite in the ribs.
Perhaps mesquite (and by association other strong woods like hickory will only impart strong flavors when the coal is burned down enough.
What do you all think?
Jim
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