Charcoal: lump vs. briquette

[Flatcoat1]

Does anyone out there use lump charcoal. I have thought about using it if I can find it but knowledge is low. Do I start it the same way? How does it affect flavor? How long does it last? Help! Some general use help is needed here. Flatcoat

[CHAVEZ CHAVEZ]

flatcoat1
never tried it either! but gonna try it this summer , something new! been looking at alot of cites on pc
found one pretty helpful. here it is ( www.nakedwhiz.com/lump.htm ) hope u can use this.

[beeell]

Depends on what brands of Charcoal you use, but Kingsford has coal dust, or other assorted materials and chemicals, and saw dust mixed and pressed together, making it burn hot, longer. I've never used lump charcoal, (I've seen it used) but I do know It's all wood, and will burn acordingly. You may end up using more of it to get the longevity, but I would imagine the flavor would be slighly more pleasant. When I get done with my newest endeveor, the BBQ team will have to switch over to all wood. Trying to heat up a 3' x 10' smoker/grill would have to use alot of Charcoal for that.

[Mark]

I only use lump charcoal. I use it in my offset smoker and the weber.

It lights fast, burns hot, and when you close the vents it goes out quickly so you can save some for next time. In this respect it is as economical as briquettes on sale. It also has a much nicer flavor than briquettes. No coal dust or binders.

Almost everyone who trys using it never goes back to briquettes. In fact, one friend doesn't use his gas grill unless for hot dogs, because the flavor difference is so great. In my opinion, with the cost of meat today, it doesn't make sense not to cook to get the most from your purchase.

Using it is not rocket science, pour some in the weber, spritz on the fluid, light "er up, and wait for the coals to get hot. If you dump in too much, no problem, just close off the vents to control the heat. Because it goes out so nice with the vents closed, there is very little waste.
I hope you enjoy using it.
Mark

[Flatcoat1]

Thanks for the help. Beeell, it would be worth the trip to Michigan just to see this new grill of yours. Read about it on another post. Sounds like a monster. Beeell, I see you are from s. mi. I was born in Jackson and grew up in a little place by the name of Grass Lake. Ring a bell? (You'd never know I was from MI. due to the accent I have now from living for so long in Indiana. Flatcoat

[CHAVEZ CHAVEZ]

Happy B-day Flatcoat

[beeell]

Nice country down there Flatcoat. We need to build this monster out of nessesity. We're getting so busy lately with big BBQ events, that it's becoming a real pain in the butt to haul around 7 smaller grills. (When I say smaller, they're all 55 gal, and above.) So you can see why we need to consolodate. June 4th, we're doing a Q for a friend of ours who's son just graduated High school. We'll be cheffin 100 lbs of ribs, 130 lbs of chicken, and 30 lbs of sausage. One nice big smoker would be nice, but time has run out for that party I think, unless a miracle happens between now and then. It's no where near completion yet. Still workin on it though.