Using different brands of lump for same cook

[fttank]

I've been using different brands of lump for some of my recent cooks. I start with Big pieces of Fogo on the bottom of the fire box of my Primo XL followed by medium to small Royal Oak lump. Haven't experience anything negative: taste, smoke or temperature regulation. Anyone find any problems with this?

[Mosca]

I’ve been mixing them all together for years. It’s all fuel. It’s like mixing Sunoco and Exxon. There might be differences, but it all winds up as heat and ash.

[Attjack]

I have no problem with what you're doing. Makes sense to load the smaller pieces on top.

[Mr. Bones]

As long as they all make BTUs, an none have a bad taste, certainly cain't see why not...

I do it with briqs, all th time, use up what's already opened...

[jfmorris]

That's my motto too! Whatever I've opened or dumped into the charcoal bin on the Performer gets used, and if I need more, and its not the same brand, doesn't matter. Morris's tend to be practical folk...

[Mr. Bones]

Yup! Since I don't buy me no stanky charcoal briqs, mixin em is decidedly a Non-Issue'.

Morrises, an practicality is jus like peas an carrots lol!

jfmorris

[jfmorris]

I don't use lump., but have been known to mix Royal Oak, Weber or Kingsford briquettes in the same cook, when refueling my SNS.

[Mr. Bones]

Morris Brutha, from Anutha Mutha

[SmokeyGator]

I just use lump. When I run out I buy more, although it is increasingly Fogo. I can get that stuff locally because Miami. When the Primo is running low I just fill the firebox back up with whatever I have on hand.

[Santamarina]

No problem to mix-n-match for lump/briquettes. The flavor impact by different brands is so minimal I doubt anyone could tell. The only thing you might run across is different burn rates, but with lump that’s less of an issue than with briqs.

[Old Glory]

I mix it up all the time. For my daily grilling/cooking I use whatever is around and whatever is left over after a cook...partially burned briquets mixed with lump and pieces of charred chunk wood. It all goes in the chimney and gets lit. As others have said its all just heat.

I will say though, if I am cooking for guests I will clean out the old stuff and use all fresh Fogo lump.

[Spinaker]

AS long as you can maintain good airflow, you will be fine. I will mix B&B and FOGO sometimes.

[JeffJ]

I've yet to mix lump but I find myself frequently mixing briquettes.