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briquettes vs lump

CdnQerCdnQer Posts: 23
edited 2:24AM in Charcoal
A buddy of mine who hasn't converted yet to the BGE (but at least he cooks with charcoal - briquettes though)was asking me about lump charcoal.

I extolled the benefits over briquettes, but then I got thinking. In the BGE, we can control how much air gets to the lump, but in a "traditional" charcoal BBQ, you have no control over this.

My question is, if he uses lump instead of briquettes, wouldn't it get to lava temperatures pretty quick with unrestricted airflow, and if so, would this melt his metal BBQ? He told me he heard that briquettes don't burn as hot as lump charcoal.

Any thoughts?

Erik
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Comments

  • This past weekend we had an Easter Egg hunt, which originally was to take place at our house but due to weather got moved to the Church. I borrowed my neighbors barrel style charcoal smoker and used lump (my Egg is built into a table and moving a 300lb object did not sound like fun). It worked fine although, I found that the temperature was harder to control due to the fact that the metal grill was not air tight. I actually wasted a good amount of lump as the grill even when I closed both vent still burned through the remaining lump.

    As for the lump getting hot enough to due damage, probably not under normal use. Maybe is the 700-900 degree temps.
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  • Having unrestricted airflow is not the same thing as having a roaring draft like you do in ceramic cookers. I doubt he will have any problem. People use lump in offsets, WSM's etc.
    The Naked Whiz
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  • Steve753Steve753 Posts: 69
    I've used lump in my Weber One Touch Gold before. The good news is that it burns really hot. The bad news is that it doesn't last all that long.
    In a BGE, it's a different story.
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
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