Lump coal vs briquette

Discussion in 'General Discussion' started by mistahmoon1203, Jul 1, 2016.

  1. I use a master forger vert smoker currently....looking for pros and cons on the options.....ready go!!!
     
  2. akdutchguy

    akdutchguy Meat Mopper

    I have only used lump once so I am no expert. A few differences I noted in my uds:
    Lump: burns hotter. I had to shut off all my air inlets and block off 2 of my exhaust ports. It held pretty steady at 250 after that. I had long burn time. It was pretty close to a bag if kbb. I used Stubbs. It had a good flavor. Better than kbb in my opinion. I still use briquettes most. I can get them everywhere. I would like to do another bag of lump though. I'm sure some others will chime in.
    Jason
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Jason is correct. Lump burns hot and long so less needed but Briquettes are Cheap, frequently on sale, and can be had anywhere. I keep both on hand...JJ
     
  4. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    I use lump and wood splits almost exclusively. Even use lump on our hot and fast grill for burgers and dogs. 

    It's been so long since I have used briquettes that I don't really remember how they cook. But I like lump because its made from actual hard woods and not formed together with saw dust and glue. I think lump tastes better, cleaner maybe. 
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I use both too in my WSM. For overnight smokes I use KBB, because you can pack it tighter in the charcoal ring.

    I mostly use lump for shorter smokes & I always use it in the Weber Kettle, so I get a hotter fire.

    Al
     
  6. I use lump for grilling and briquette for smoking.
     
  7. joe black

    joe black Master of the Pit OTBS Member

    I am a stick burner, but use both lump and briqs to get my coal bed started. I put about 2/3 basket of lump in the FB with a little valley in the middle. Then I light about 2/3 chimney of briqs. When the briqs are ashed over, I pour them into the valley in the lump. I pull some of the lump over the lit briqs. When the lump is involved, I put in a couple of splits and close the CC doors. When the CC is up to cooking temp, I put in a couple more splits and some chunks of flavor wood and put in the meat. From then on its all wood splits. I always pre-heat my splits to insure quick ignition. With quick ignition, there is very little temp dip and very little white smoke.
     
  8. jcbigler

    jcbigler Smoking Fanatic SMF Premier Member

    I just start up two chimneys full of my B&B Oak lump, get them good and hot so that they are spewing fire out the tops of the chimneys, then dump them both into my firebox. Then ad a split of hickory to get a nice flame going on. Keep adding a split or two half splits every hour or so until I'm done smoking. 
     

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