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used lump vs. new

stevesailsstevesails Posts: 930
edited November -1 in EggHead Forum
I did ribs yesterday and it took 30 minutes for it to get to 275 and then another 30 for clear smoke. I cooked a couple burgers for lunch today, shut it down and did chicken for dinner. all on the same lump. the temp got up to 350-400 degrees and even approaching 500 very quickly. as in 10 minutes or less.

is this consistant with used lump vs new?

wondering if I should always add new lump and stir it up to get the temp up to cooking temp faster and less white smoke (shorter time put on the meat)

an interesting observation.
XL   Walled Lake, MI

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