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Best lump for your buck?

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Comments

  • kweitz
    kweitz Posts: 305
    That pic looks like my normal RO, aside from 10 or 12 very large pieces, most of the chunks are about that size. It works. 

    Charles Town, West-by-God Virginia

    Sazco large Casa-Q

    Large BGE

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  • Powak
    Powak Posts: 1,412
    Focker said:
    What's baffling to me, are the complaints of smokiness.  Come on now, neutral charcoal?  You're one step away from converting to LP.  Lol

    I egged a crisp a few days ago with RO.  Couldn't taste any off flavors many complain of???  I do give my eggs a longer preheat than most.  I pick a target, and let it cruise until I'm ready for it, not the other way around.  Seems to be working just fine. 


    To preheat like that do you set your vent settings where they should be for the target temp and just let the egg crawl to speed? That sounds like a good method.
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  • Focker
    Focker Posts: 8,364
    edited September 2017
    Powak said:
    Focker said:
    What's baffling to me, are the complaints of smokiness.  Come on now, neutral charcoal?  You're one step away from converting to LP.  Lol

    I egged a crisp a few days ago with RO.  Couldn't taste any off flavors many complain of???  I do give my eggs a longer preheat than most.  I pick a target, and let it cruise until I'm ready for it, not the other way around.  Seems to be working just fine. 


    To preheat like that do you set your vent settings where they should be for the target temp and just let the egg crawl to speed? That sounds like a good method.
    Yes, the eggs are such lump misers compared to my other grills, I don't mind letting an egg sit at 420 for an hour while I prep or do whatever.

    The key here is to not overshoot, catching target on the way up.  You may need to make an adjustment to dial things in for a smaller temp range, like baking.  Shoot for 400 as an example, creep it up to 420.  All of it is done by the bottom door, but you could use the dfmt to fine tune as well.

    For low and slows, I'll light the egg in the morning, and let it sit at 250 for a couple of hours before the meat goes on.

    I am an advocate for using the ceramics to help cook, in a ceramic grill.  If I want to light coals and grill quickly, I pull out the kettle and use the more evenly, longer burning briquettes.  Different grills, charcoals, each have their pros/cons in my bbq book.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    henapple said:
    Ozark Oak 
    Down to my last bag :anguished:

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • fishlessman
    fishlessman Posts: 34,594
    i use cowboy lump more than anything,  after buying so many different brands i found it really doesnt matter to me anymore, i just buy whats cheap and convenient now
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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