In a span of 3 days I cooked Canadian bacon, NY strips, 6 pizzas and a pork butt (in that order). Almost ran out of lump during the pork butt and added briquettes. 20 pound bag of Mesquite lump from Sam's Club ended up being 25% dust, so I was caught off guard in the middle of the night.
The butt came out delicious. What was the reason briquettes shouldn't be used again? And am I going to hell for this?
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat