« Reply #20 on: October 04, 2016, 04:17:58 PM »
As I said, my problem with it was probably user error. I'll try it again sometime. Does anyone use a hybrid of both? Or would there be an occasion that would call for it?
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I sometimes mix lump and briqs. Cooking competitions we've always used KBB, because it is predictable. Its all a matter of personal preference. I learned watching and cooking with some teams that use Lazzari Mesquite lump exclusively in their 18" WSM's and they consistently did well.
What I try to do is break up the lump so it is somewhat consistent in size instead of just dumping it from the bag. People rag on various lumps but if you get a good clean fire and don't burn up un carbonized pieces you'll get good results. There is some in almost every type of lump out there, so it pays to check it. For example, here is a 40 lb bag of Lazzari - restaurant lump- notice the chunks of unburnt crap in there? Typically, I might get 25-30 lbs of usable nuggets from these.
Fire management is the key.
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I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!
Topic: Don't use lump (Read 5949 times)
