Best Lump Charcoal - Smoking Meat Forums
2010年1月10日 · Briquettes are made from the same lump charcoal, but ground to a fine dust, then mixed with sand, sawdust and other binders in a wet slurry, then pressed into shape. They are not 100% charcoal, but have those fillers and binders. Convenient and consistent, but not the quality of lump. Less heat and more ash and residue when you are done.
Cowboy lump charcoal review - Smoking Meat Forums
2020年8月26日 · Lighting up the charcoal: easy. Same method I used to light briquettes. Ready to pour in around 10 minutes, faster than the Kingsford briquettes I usually use. Sparks: some. Maybe a little more than the Kingsford, but not excessive. Smoke: almost none. The little smoke I got was not very strong. Duration of heat: I used about a half chimney of ...
Cutting Up Lump Charcoal? - Smoking Meat Forums
2015年4月18日 · Old thread, but I found a good way to break down some of the large chunks of lump coal --- put them into a cardboard box I had lieing around and just hit them with the back end of my hatchet or a spare hammer.....contains the mess real well, and can just easily dump them out into the grill, or whatever I am putting them in to be lit.
homemade lump charcoal - Smoking Meat Forums
2013年3月10日 · In the larger charcoal producing set-up everyhing is bigger, that's the only difference. The wood is lit from the top and as it burns down a gasifys, the charcoal remains in the oxygen-depleted gas. In the larger charcoal set-up, the process is shut down with a lid when the wood stops gasifying.....with the biochar, I just snuff it out with water.
Briquettes vs lump charcoal - Smoking Meat Forums
2020年8月14日 · If I have understood "project fire" by Steven Raichlen correctly, the biggest difference between briquettes and lump charcoal is that you don't have to wait for the lump to ash over, you can start as soon as they are alight, and top up as needed on the go. Have I made some horrible mistake in...
lump charcoal for the snake technique? - Smoking Meat Forums
2019年4月10日 · Lump runs hot due to more surface area exposed to air in the fuel-heat-air fire triangle. Briquettes settle into each other, giving a more balanced surface exposure. Lump is rarely fully carbonized, although RO lump gets close. Those pieces of incompletely carbonized wood is what gives lump the additional flavor.
Blues Hog Lump Charcoal - Smoking Meat Forums
2016年3月31日 · So I found a BBQ store in our town, and came across some charcoal. Blues Hog Lump Charcoal. Never heard of it. So I figure I'd give it a try. It has some pretty good chunks, and so far I am happy with what I see. I am smoking a pork shoulder tonight. I packed the chunks by hand to try and get...
Use of lump charcoal with WSM - Smoking Meat Forums
2012年2月19日 · When I was reading the assembly instructions of my Weber Smokey Mtn smoker, I noted a caution from Weber against the use of lump charcoal in their unit. Yet I see in this forum, many of you use lump charcoal in their WSM's. So I'm asking if any of y'all have noticed any problems over the long haul by using lump rather than briquette style charcoal.
adding additional charcoal, lit or unlit? - Smoking Meat Forums
2011年5月16日 · I think I've just gotten a successful run of a modified minion method (ring around the outside)(Stubbs hardwood Briquettes) with a fair temp hold (about 245, top grid, 215, bottom grid, 205, above charcoal grate), although certainly not any 10 hours like some I hear about on this site, but still 6 is a good start.
Mixing charcoal - lump and briquette? - Smoking Meat Forums
2015年4月27日 · Once the top rack hits 250° note the temp on your bottom rack and on your lid therm - then mentally adjust for those offsets on future smokes. So if the top rack is at 250°, lower rack is say 265° and lid reads 235°. Then you can look at your lid therm and use that as a rough guide by adding +15° for the upper rack and +30° for the lower.