I've been getting pretty serious w/my bbq lately (loving my new G2 Chubby), and have been thinking about switching to lump charcoal. Other than cost, any reason NOT to do this?
I've heard bags can be inconsistent, but shouldn't I be able to deal w/that with my fireboard and blower? Only concern might be running out of fuel in a long cook.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I have used lump but I still prefer charcoal because I like the flavor I get with charcoal and the consistent briquette size. Lump, on the other hand, seems to taste cleaner (if that makes any sense) so I can definitely see it being used in certain situations. But, there is a lot of variability in the size and shape of the wood (some pieces are huge and some are small enough to slip through grates) and some folks have found foreign material in their bags of lump. Lump doesn’t burn hotter than briquettes as some have claimed and Meathead has certainly dispelled that myth in his article above. If you are set on lump, and don’t mind paying a higher price, I recommend Rockwood from Ace Hardware, which gets consistently good reviews.
There are definite pros and cons, I don't use it but a lot of guys here do and will comment I'm sure. Different brands seem to be packaged better than others. I would go ahead and buy a bag and try it, everyone will give you opinions but the only one that counts is yours and you won't know until you try !!!
One other comment, I'm not familiar with how the G2 cooks, but I do know that the LSG PeeWee (which is a very similar insulated cooker) is NOT designed to use lump but works better with regular charcoal. You might want to check with other G2 users as well.
I only used lump when I first found AmazingRibs I encountered lots of briquette lovers here so I started using them. I still have about half a pallet in storage. So I'll be using them in my webers for a while. They are great for predictability. But I find myself using a kamado most of the time now and I wanted lump for that. Getting back to lump has made me realize I generally prefer it and will probably shift back to lump all around most of the time once my briquette stockpile has been exhausted. Reason being is that food cooked over lump is cleaner tasting.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
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KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I use lump all the time. The real advantage here is not having all that ash you get from briquets. If you are using a smoker that does not have a ton of airflow, lump is ideal. The lower ash, it keeps the air holes from being plugged by ash. That is why it is perfect for kamados. If the Chubby runs well on briquettes, use them. There is no really is no reason to go to lump. Although the flavor in lump is more neutral than that of briquettes. I use lump in all of my kamaods, it burns forever and it produces very little ash. You have to buy quality lump. The only times iI have had trouble with lump, as mentioned in Meathead's article, has been when I have used cheap lump. Small pieces, dust and forge in objects canoe common with discount brands. Look to FOGO, B&B or Rockwood for higher quality and better results. I have never found the BGE brand to be worth the money. (it is private labeled by Royal Oak)
Quality in both lump and briquets can make a big difference. I tried lump in my offset up north a few times but was never happy with the consistency. I don't recall the brand, but it was whatever was available at the store in a rural area.
A few years ago I wanted to try cooking steaks directly on the coals, and you don't want to do that with briquets. Yes, that was gimmicky but I like trying different things. Anyway, I bought a bag of Publix brand lump. Not good, just like their branded briquets. I love Publix and their brand, but I guess my performance expectations of fuel is higher than most people.
I use both. I prefer briquettes but lump does seem to burn cleaner. Having said that, I just very recently got some hardwood briquettes and find they burn as clean as Weber briquettes. I notice a difference between lump and KBB. Not so much between lump and quality briquettes. It seems like kamados do better with lump but other cookers (not sure about the Chubby) do better with briquettes. That's the narrative, anyway.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
Get a bag of quality lump and give it a try. I currently use KBB for short cooks in my kettles, and Weber for long cooks in my kettles & ALL cooks in the BGE XL. I really like Weber but local stores have chosen not to restock. B&B hardwood briquettes are available nearby and at a great everyday price (17.6 lb for $8.99). I've tried a couple of bags and like 'em. So far using hardwood briquettes in my BGE hasn't presented any ash buildup issues. When my bags of KBB are gone I may well go 100% B&B hardwood briquettes. I like to keep it simple whenever possible. In the end, do what works for you.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I have become a believer as an Amazing Ribs disciple that the quality of meat, the added salt and spices, and the method of cooking are far more important than the source of heat (charcoal, propane, or wood). Charcoal is for heat. Wood is for flavor, and even the type of wood is not that important in the grand scheme of good BBQ. Find what works for you and go with it!
I have a Chubby G2 and use KBB. The briquettes sit in a charcoal tray elevated above ash try. Ash has never been an issue for me during a cook. I clean the ash tray after every cook and there isn't what I would call a large amount. Unless there is a significant flavor advantage, I don't see a value given the added expense. I think it all depends on your smoker design, where ash goes during a cook, and if that is an issue. If you give it a try, I will be interested in hearing your results and thoughts. Glad you are now enjoying the G2.
I just found out my local firewood dealer that I've used for years sells their own mesquite charcoal. 40 lb bags are only $15. I'm going to get a bag and try it!
It can be strong in flavor but is a staple here in Texas along with Oak. I use it on brisket and pork butt. Would never use it with poultry or seafood.
Usually use it in combination with hickory or pecan.
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