I’m actually kind of tired of using lump and will probably go back to briquette soon. So many of the bags that I get of lump, no matter the brand, half bottom are shards so small it just falls through the grates. It barely burns hotter, and definitely not longer. I don’t think I can tell the flavor difference tbh, I’d rather get consistency from higher quality briquette at this point.
Honest-Adeptness3535
I just tried a bag of cowboy hickory and oak charcoal. Much better for me than royal oak. Nice bigger bigger pieces too. Always used briquettes but seem to be getting a handle on lump now. That steak looks great
dcten
I tried lump for the first time this wkd as well. I like not having to deal w the white smoke initially burning off from the briquettes. I used a slow n sear with 2 tumbleweed starters. Not sure how it lights in the chimney yet.
Im_Butters8898
That S2K looking amazing. Oh and the steak too;)
Internal-Pear9168
Looks so good. I know many people hate rice but I will never give up rice. Rice and meat are so amazing a little egg also maybe a little soy sauce fish sauce, oyster sauce something like that delicious
EdgyJello
Looks nice!
covex_d
i use them all the time
orphicshadows
Did you install that thermometer your self? Did you have to use anything to seal it in?
Imaginary_Box2925
I just got the charcoal briquettes for this brand. The smoke is much better. I previously did Kingsford. Hold temps well, also.
thadaddy7
Nice, used lump for the first time earlier and did wings on the Kettle. Turned out well and observations were it ignited faster, burned hotter and cleaner with less ash, temp control was a non factor with wings.
I’ll probably try smoking with it and the SnS, I’ll be interested to see just how much tougher the temp control is and how much refueling is required.
Individual-Cost1403
Looks great man. I like the flavor and clean burning of lump. I love to use it for searing steaks. I just got the jealous devil briquettes, and used those for smoking some beef ribs, and I have to say I really liked those too. They’re probably about 50% bigger than Kingsford, and they last a really long time. 8 hours at 250 on a snake that went 3/4 the way around my 22″ Weber, and I still had a good 1/3 of the snake left. I probably could have gone 12 hours or more! Good stuff!
11 Comments
Nice!
I’m actually kind of tired of using lump and will probably go back to briquette soon. So many of the bags that I get of lump, no matter the brand, half bottom are shards so small it just falls through the grates. It barely burns hotter, and definitely not longer. I don’t think I can tell the flavor difference tbh, I’d rather get consistency from higher quality briquette at this point.
I just tried a bag of cowboy hickory and oak charcoal. Much better for me than royal oak. Nice bigger bigger pieces too. Always used briquettes but seem to be getting a handle on lump now. That steak looks great
I tried lump for the first time this wkd as well. I like not having to deal w the white smoke initially burning off from the briquettes. I used a slow n sear with 2 tumbleweed starters. Not sure how it lights in the chimney yet.
That S2K looking amazing. Oh and the steak too;)
Looks so good. I know many people hate rice but I will never give up rice. Rice and meat are so amazing a little egg also maybe a little soy sauce fish sauce, oyster sauce something like that delicious
Looks nice!
i use them all the time
Did you install that thermometer your self? Did you have to use anything to seal it in?
I just got the charcoal briquettes for this brand. The smoke is much better. I previously did Kingsford. Hold temps well, also.
Nice, used lump for the first time earlier and did wings on the Kettle. Turned out well and observations were it ignited faster, burned hotter and cleaner with less ash, temp control was a non factor with wings.
I’ll probably try smoking with it and the SnS, I’ll be interested to see just how much tougher the temp control is and how much refueling is required.
Looks great man. I like the flavor and clean burning of lump. I love to use it for searing steaks. I just got the jealous devil briquettes, and used those for smoking some beef ribs, and I have to say I really liked those too. They’re probably about 50% bigger than Kingsford, and they last a really long time. 8 hours at 250 on a snake that went 3/4 the way around my 22″ Weber, and I still had a good 1/3 of the snake left. I probably could have gone 12 hours or more! Good stuff!