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Originally posted by Pat R:
I had to vote for briquettes (Kingsford) because I cannot find lump charcoal in my area. I want to try it, but the shipping costs when ordering over the Net is outrageous. Anyone know of a place near Huntsville, Alabama that sells lump (even at this time of year)?

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WalMart sells "Realflavor" lump. I've used it and it's ok. I think it's actually made by Royal Oak. I buy Royal Oak in New Hope. I also buy "The original charcoal company" brand at Freds on University Drive. Its a little high, but it burns longer than R/O or R/F.

Jim in Owens Cross Roads, Al.

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Originally posted by Chris Allingham:
Depends on what lump costs where you live.

In season, Kingsford costs about $10.49 for 48 pounds. $5 worth of Kingsford will certainly keep a WSM running for 20.5 hours. Where I live, I can't buy 8.5 pounds of lump for $5.

Regards,
Chris

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KAMADO Lump? Bryan

I hate lump. It's like the 4th of July when you
light that stuff up. It snap, crackle, pops and shoots sparks all over the place. Not to mention the light weighted ashy mess it makes.
I use nothing but Kingsford.

Kamado lump is a coconut charcoal, it burns a long time and puts off almost no flavor of it's own. Very nice product if you can get.

R.D. If your lump is acting like you stated it is normally one of a couple of things, it's damp or it's mesquite. Dry oak lump as an example won't behave like that.
Jim

I believe Jim is correct. My first experience with lump was with cowboy. ...I think it had some lumber scraps in it. Royal oak however is a quality product avaiable at Sam's club or gordon food.

Has anyone tried mixing lump with Kingsford? Would you not use as much wood?

I am going to give Hump Lump a try...have been using only Kingsford since I've gotten the WSM and it has never failed me!

But why not change it up a bit...can't hurt, right?!?!?

Okay, you got me. What is Hump Lump?

Humphreys Lump Charcoal. Has a super long burn time. Not as long as Kamado but it's up there. I used 8.5 lbs of the Hump lump on a 20.5 hr Chuck Roll cook. Bryan

I live in MI and there are GFS stores around that carry Royal Oak Lump at a good price. I usually use that. I always have some Kingsford around - I use it to start the fire. I don't know why, I just do. I have also bought Kamado Extruded and it works great. I save it for long cooks.

I usually go with the Kingsford briquettes. However, I had a situation today where I could not get the heat up with Kingsford so I started adding lump because it seems to me that the lump burns hotter.

I've had several bad experiences with lump.
I use Kingsford no matter what and regardless of the length of the cook.

p.s. whooops, looks like I already commented on this topic a few months ago...

To me the double blind taste test that is KCBS is what I go by. Kingsford wins and wins a lot on KCBS. A couple of the true KCBS masters use high quality lump from Texas. I'm too cheap to pay way more for lump. Kingsford is still my fuel of choice. Yes it has been changed and does not burn as easilly as before.

I do use lump on occasion in the ranch kettle. Both the mega bags of mesquite and real flavor from the wally world mother ship.

Haven't seen hide nor hair of lump charcoal out here in Hawaii. However, Kingsford rules at Costco, KMart, WalMart, and Home Depot!!!

We also have much smaller bags of chips (mesquite and strawberry guava) which actually tastes quite sweet...not that sharp taste you get from straight mesquite.

Mark M.

Kingsford in the WSM. Tried lump, but it didn't last near as long.
Royal Oak lump in the Weber Kettle. You can't beat lump for grilling.

Joe

I have only used Kingsford on my WSM. Had previously used lump on my Weber kettle with varied results - could not predict the heat outcome as well - so I am now only using briquettes.

Ray

quote:

Originally posted by Mike Goethel:
Has anyone tried mixing lump with Kingsford? Would you not use as much wood?

I have used "cowboy charcoal" and Kingsford mixed in grill. Except for a higher temp I see and taste no difference. I usually use Kingsford in the smoker. Just once or twice I've added cowboy to the smoker at the end just to raise the heat.

I've used the Brinkman smoker for two years (hate it). I now use a WSM and love it with Kingsford and wouldn't use anything else. I know some people that have a smoker with the off set fire box and they swear by lump charcoal and wood. However I believe them to be missing a few cooking genes in their DNA.

Kingsford in the WSM and oak lumps in the grill. I'm so new at the WSM it will be a while before I try a different fuel source (other than varying the type of wood).

I would say kinsford but I am yet to experiment with Lump

I have to say Kingsford. I've tried two different kinds of lump that I got from Barbecue Galore out here in Maryland. Their own Mesquite brand and also the Green Egg mix and it reminds me of a firecracker. They both got really hot, really quick but ashed out very quickly. At present, I don't see an advantage with lump and since Kingsford is cheaper.....