Yesterday was my first use of my new WSM. I used lump because that's what I used on my old offset. I had trouble keeping the temp down. I had to close the vents down almost all the way.

I think I'll try briquettes next time. I've heard things about Kingsford having coal and other bad stuff in it. Anyone want to recommend a non-Kingsford briquette?

This post and the one subsequent to it, talk about the misconception (?) about coal, and the actual components that make up Kingsford briquets.

I had bad experiences this weekend with lump. I was tending to my WSM like it was an offset!

I sticking with Kingsford!

Tony

I have always been using lump. As a result my temps bounce around quite a bit as I over correct. But I like the word 'lump'. I think it makes me sound like I know what I'm doing.

Dave, Used Duraflame charcoal briquettes this weekend. Was pleased with the results. They went all night and then some. Ash seemed to fall down between the grate where as my Kingsford charcoal last time seemed to clog up and choke out everything. Will have to give both another try for a real fair comparison.

Right now using kingsford briquettes and am happy with them. Of course for long cooks I need to stir the coals to get the ash off. If I can find lump in my area, I'll give it a try.

Vic

I've worked out a sponsor deal with DuraFlame, they are shipping both briquets and lump to try and for competitions.
Jim

I prefer briquettes for grilling and lump for long smokes.

I'm going to try to make some homemade lump out of guava wood chunks. I'll report back with pics and results!

Aloha!

Greg Kemp

I have to vote briquettes purely for the consistancy/predictability/ease of use/cost. The few times that I have used lump in my WSM I was tending the fire the same as I would in my Chargriller Smoking Pro. I got the WSM so I wouldnt have to tend fire all day and Kingsford is the only fuel I have found that does that for me.

This weekend I started a 9# packer at 10:00pm Friday night, came off at 10:00 am Sat morning. I was going to shut down the WSM, but figured I would leave the ET-73 running and monitor the temps throughout the day to see how long she holds smoking temps. Well at 11:00 pm Sat night, when I had to shut the experiment down and go to sleep, she was sitting at 251!!! I started with the Minion Method, I estimate about 16-17 lbs of Kingsford, and 4 chunks of Mesquite and a couple of more buried in the charcoal. I did keep the water pan full all day. Now I know it was an empty WSM and that let it last a little longer, but come'on 25+ hours!!! Can't be beat.

quote:

Originally posted by Jim Minion:
I've worked out a sponsor deal with DuraFlame, they are shipping both briquets and lump to try and for competitions.
Jim

Jim, any idea when they're planning to distribute to the Northeast US? Finding lump around here can be..... a chore.

When I first started smoking ruining good meat on my Brinkman, I used nothing but lump. I would bring back lump from visits to South Carolina. 10 bags if I drove and 2 if I flew. There was no source around here at the time.

After I got my WSM. I was shocked to read that so many folks here used the evil Kingsford briquets! Finding out that everything I "knew" was wrong was a bitter pill to swallow.

I now use Kingsford 95% of the time. If I'm going to add rub and smoke, there is no difference in taste to me. If I do steak or burgers on my kettle, the choice is lump.

quote:

Originally posted by ROB O:

quote:

Originally posted by Jim Minion:
I've worked out a sponsor deal with DuraFlame, they are shipping both briquets and lump to try and for competitions.
Jim

Jim, any idea when they're planning to distribute to the Northeast US? Finding lump around here can be..... a chore.

I just got some at Hannafords. If I have it, you probably do too.

Kingsford. Has always been predictable and easier to manage the heat. Scared to disrupt a good experience, but then again, might work to use in cooler temps of as it sounds like lump burns hotter.

Kingsford as well. Have tried lump, but prefer the calm that briquets give me.

KingsFord charcoal briquettes are my Favorite I just bought 400 lbs

quote:

Originally posted by craig castille:
Kingsford as well. Have tried lump, but prefer the calm that briquets give me.

What a difference six months made. I started using lump after the Kingsford debate began several months ago.

In this earlier post, the only lump I had used was Cowboy , which I later found out to be a poor first choice.

Since then I have used Wicked Good and Royal Oak, and found them to be lightyears better in both quality and burn time. Using lump tends to highlight the flavor of the wood that I add to a smoke. Whereas with charcoal, I didn't notice the flavor of the wood as much.

I have now sworn off the use of Kingsford charcoal, except if circumstances dictate, and will stay with lump.

Question: Would you use limp all the time? Even for long overnight burns?

Thanks,
Mike

After all I am reading about new Kingsford, I knew I had to find a new fuel . I did try Cowboy and did not like it at all in the WSM. At the time it was all we had around as far as lump goes. Wally World here in Mebane NC now has Royal Oak lump. Two weeks ago I did a rib cook, RO did great. This week end I did a shoulder cook, Royal Oak is my lump of choice. Temps held like a rock,long burn time ,low ash build up. I will use the Kingsford I have on hand"the old good stuff" for grilling , then I will be looking for something to replace that .


Rick

quote:

Originally posted by Michael Gilbert:
Question: Would you use limp all the time? Even for long overnight burns?

Thanks,
Mike

Mike,

Yes I now use lump for overnighters as well as grilling. I have not yet completely mastered temp control for overnighters, but have had good burn times using royal oak and wicked good lump.

The royal oak is not as dense as the wicked good, and the longest burn time I have had on royal oak is like 12-14 hours.

Wicked good holds a good burn easily at 18-19 hours.

While kingsford was almost maintenance free the entire cook, using lump is not. You will have to stir it occasionally, and in the case of Royal Oak, add to it on an overnighter.

I like it because it keeps me involved somewhat and the final cooked product is superior IMO.

Circumstances will probably require me to still use charcoal on rare occasion, so I still will keep plenty on hand.

Your lump will go farther and so will your briqs if you run the water pan empty (foil lined only to catch the grease) or no water pan at all, it's your call. I have not used water in the WSM for over 2 years now. Water in the pan is a great heat sink/temp stabilizer but it's also a great fuel eater. Once you master the water smoker ditch the water in the water pan and master the WSM dry. Oh and i only use lump in the WSM and kettles.