Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Jealous Devil Lump Charcoal backyard cooks in the WSM

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Jealous Devil Lump Charcoal backyard cooks in the WSM

    Would like to know other backyard Qr's opinions and results using this fuel particularly in their WSM cooks.I had great results on Turkey week(end) maintaining a 325 degree temp for an apple brined fresh whole turkey for three hours but can't get it to level off at low temps (225) for a long pork spare ribs slow cook.After three hours of manipulating the charcoal and wood chunks the temp was always spiking to high.The whole Spare Rib slab is now crutched in butcher's paper and in a 225 degree oven.
    Please share your experience.

    Thank you,J

    #2
    I do not have a WSM anymore. However I have used JD in all my Kamado's. Do not recall any issues holding or maintaining temps in the 225-250°F range.
    Out of all the lump charcoal I can source locally around me its in my top tier of wants when I can get my hands on it.
    I am sure some WSM guys will be along shortly.

    Comment


    • Jeff J
      Jeff J commented
      Editing a comment
      Thank you!

    #3
    I've cooked on WSMs for quite a few years and never had any good luck with lump charcoal. Yes if you want to blast away with high heat that's the way to go, but it burns too unevenly and is hard to control at low temps. My only advice is charcoal and wood chunks buried in those coals. I can dial mine between 225-275* easily that way. I don't believe they were ever designed to cook hot and fast and certainly with lump. That's been my experience anyway, good luck.

    Comment


    • Jeff J
      Jeff J commented
      Editing a comment
      Thank you Troutman!.

    #4
    Not a WSM, but used it all summer in my WSCG with excellent results in low-slow and high heat cooking.

    Comment


    • Jeff J
      Jeff J commented
      Editing a comment
      Thank you!.WSCG?..

    • xaugievike
      xaugievike commented
      Editing a comment
      Weber Summit Charcoal Grill (now called Weber Kamado or something like that).

    #5
    Hi. I used Jealous Devil in a WSM most of this summer, and got good results. It's true that it burns hot, and is sometimes difficult to hold at 225F-250F. I finally got around it by closing down all but one of the lower dampers (I kept the open damper on the opposite side from the top damper), while keeping the upper damper wide open. Then I only used the bottom damper for temperature control. When it's 80% closed, I get 220F-250F. I light my coals using the minian method, so i immediately have a center of hot coals, and the WSM heats up quickly. I let it run for about 30 minutes before putting on the meat - just to make sure it's stabilized at the temperature I want.

    Good luck.
    Last edited by jshoresh; December 27, 2020, 11:16 AM.

    Comment


    • Jeff J
      Jeff J commented
      Editing a comment
      Great advice and will try it.I think one of my problems was having to much JD in the ring and not compensating that when the small embers fall through to the bottom they're still very hot and still burn for quite a while.Thank you jshoresh!

    #6
    Hi Jeff,

    I use Jealous Devil in my WSM 22 when I want to cook hotter temps. (with the water pan empty or removed). When I cook at lower temps I use Kingsford and wood chunks. That being said... I have been out of Kingsford and had to use JD instead for lower cooks. I've never had a problem keeping it at 225. 1 full chimney of JD in the ring, then I light 1 of the mini chimneys full of JD and pour it on top. I do fill the water pan about 1" to the top with hot water at the beginning as well.

    I have a pretty tight WSM (gasket on lid and base, lava lock door w/ gasket, and 2 therm-works billows running the air). Maybe you're getting some extra air in there and it's causing it to get too hot.

    Hope this helps.

    Comment


      #7
      Jealous Devil, If they make pellets I may give them a try.

      Comment


      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Jealous Devil? Isn't that redundant?

      • Troutman
        Troutman commented
        Editing a comment
        ...or an oxymoron ?

      • bbqLuv
        bbqLuv commented
        Editing a comment
        I will have to check with the redundant department of redundancy.
        But to call it an oxymoron maybe a huge little mistake.

      #8
      I've been meaning to write about this stuff myself, but I use it in a Kamado Joe classic. I love the stuff. plastic bag with a zip seal and good quality charcoal without a lot of fines. Good price too.
      forgot to add: I cook at 225 on a regular basis with it. no trouble.

      Comment


        #9
        Just ordered another bag. It's actually one of the more economical choices on Amazon for lump charcoal. I've used it for about a year on a BGE and M16 grill and like it a lot. Runs hot, lights relatively easy. Often has a few large pieces and some smaller pieces, but no worse than the BGE lump and burns hotter.

        Comment


          #10
          I have considered going to FOGO lump in my WSM and decided against it. I use it in my Hasty-Bake and it’s fantastic. But in the WSM, I think I’d have trouble with temp control as you did with the JD stuff. On the other hand, KBB and KPro work fantastic. So do Cowboy Briqs, for that matter.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          Rubs Promo

          Spotlight

          These are not ads or paid placements. These are some of our favorite tools and toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use Our Links To Help Keep Us Alive

          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


          Grilla Pellet Smoker proves good things come in small packages

          We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
          Click here for our review on this unique smoker


          Blackstone Rangetop Combo: Griddle And Deep Fryer In One


          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

          Click here to read our detailed review and to order

           

          Comprehensive Temperature Magnet With 80+ Important Temps

          Amazingribs.com temperature magnet
          Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

          Click here to order.


          The Good-One Is A Superb Grill And A Superb Smoker All In One


          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read ourcomplete review


          GrillGrates Take Gas Grills To The InfraredZone


          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          The Pit Barrel Cooker May Be Too Easy


          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          Compact Powerful Sear Machine For Your Next Tailgater


          Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

          Click here to read our detailed review and to order