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Why not bricquets?
Other than a lot more ash than lump, most everyone says use only lump in the Egg, no bricquets. Why not?
They have a lot of other stuff in them that doesn't belong in your Egg or on your food. Plus they don't burn nearly as long as your lump will.
The amount of ash they produce will choke off the fire. -RP
I guess you could.It would be like puttin Regular unleaded in a Lambroghini.I guess it would still run but I'm not sure how long or well.A cool thing would be to try both and pictorally document the results and post the documentary and pics on the forum.It would be interesting and helpful.
Briquettes will work in the egg, however, there are a lot of fillers which create more ash. Briquettes, do not burn as hot or nearly as clean as lump or nearly as long.
Briquettes burn about 300° - 400° and lump will burn as high as 2000°.
There is a difference in the taste of food cooked with briquettes, propane and lump.
I have a Lge egg for over a year, cook mostly direct,
last year I experimented also with just trying
Briquettes. Started in a weber chimney, put a good
amount in egg, Was plenty hot enough to do a Direct cook
for over a hour,even though I did not cook that long.
Will never do it again, WHY? Flavor pure and simple,
The lump charcoal has so much better bbq flavor,
in my opinion. I could really tell the difference in flavor from briquettes to Lump. Try it for yourself.
ON other side I did not try a LO and Slow with briquettes. I do know they will burn long enough for a direct cook though. thats why always stick with a quality lump. Good luck BullyC
PS want to learn more about lump, great site
You ask 'why not' I ask why?? If you have to ask-
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