It was worth the wait. I'm happy overall with using lump for the first time. Due to the long stall I had to add some lumps a few times which was easy to do.
Bone was popping out on its own!
Breakfast this morning was pulled pork, fried egg, queso fresco, and home made pico!
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Mike, I was checking out a few of your kazilion posts and found this one. [emoji1]
Very good use of the stacker grate, and I applaud you for trying a lump snake. From my experience, it simply gives a better flavor in a charcoal smoker setup than briquettes. There's a few reasons why most don't notice the difference. For one, some simply don't cook often enough to notice a difference. (Maybe some simply can't.) Two, foiling during the cook will dilute smoke flavors to the point that differences are often indiscernible. (This is why many a shoulder or brisket cooked in a charcoal smoker has beat out wood-fired smoked ones in comps.) And three, most of the smoke flavor comes from the wood chunks, not the charcoal. But obviously, I understand why folks use briquettes. And I use them a bunch, but usually mostly ashed over. Anyhow, it's good to see folks trying different things on their kettles. Bet that BBQ was good! Especially that breakfast!
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