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Jealous Devil Lump Charcoal backyard cooks in the WSM

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

  • Troutman
    commented on 's reply
    ...or an oxymoron ?

  • ComfortablyNumb
    commented on 's reply
    Jealous Devil? Isn't that redundant?

  • ecowper
    replied
    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.

    Leave a comment:


  • BBQPhil
    replied
    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.

    Leave a comment:


  • Abom
    replied
    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.

    Leave a comment:


  • bbqLuv
    replied
    Jealous Devil, If they make pellets I may give them a try.

    Leave a comment:


  • Brad White STL
    replied
    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.

    Leave a comment:


  • xaugievike
    commented on 's reply
    Weber Summit Charcoal Grill (now called Weber Kamado or something like that).

  • Jeff J
    commented on 's reply
    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!

  • Jeff J
    commented on 's reply
    Thank you!.WSCG?..

  • Jeff J
    commented on 's reply
    Thank you!

  • Jeff J
    commented on 's reply
    Thank you Troutman!.

  • jshoresh
    replied
    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.

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

    Leave a comment:

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