Hey guys, reaching out for a little help. I keep hearing how lump cooks super hot and fast compared to briquettes but am am continually having issues. I have been using Royal Oak, starting it in a weber chimney, and pouring it out as soon as I get flames out the top of the chimney. (Tried waiting longer but it seems to be spent by the time the grill is preheated).
For example, I cooked pizza on my pizzaque yesterday, I used 1 lit chimney of Royal Oak on the bottom, 1 unlit chimney on top of that, and another 1/2 chimney of lit to top it all off. The Pizzaque only reached 550 degrees, even with feeding it wood chunks to get the temp to spike. By comparison, I cooked 2 dozen wings in my SSP at the same time with a full lit chimney of stubbs briquettes in the center with charcoal baskets and that burried the lid thermometer past the 550 max temp.
I have had the same issues doing regular cooks like steak and chicken breasts and lump seems to be underwhelming compared to the Stubbs or even KBB. That is why I wanted to burn it up while cooking pizzas, I have about 80 pounds of Royal Oak laying around.
What am i doing wrong, maybe I am just a briquette guy after all?
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