I just got a 26 inch Weber kettle for Father's day. Since I have been using my Kamado for the last year, I love using lump charcoal. Is there any benefit to using lump in a kettle? I read an article on the Weber site and it said lump cooks fast on a kettle grill. Hopefully my peeps here can give me some insight.
Lump charcoal use on kettle please give me your thoughts.
So after the flu kicked my behind for about a week and getting caught up at work and a bought of sheer laziness, I got back on the Big Joe when the men came over Saturday. First, I was surprised by the amount of lump left over from my brisket cook a few weeks ago. For me at least, this pic blows a hole in the idea that colder temps burn a lot more lump. In about 9° and after 13 hours, this is the amount of lump left over.
Forgot to get a pic on the Big Joe, but I did hash browned potatoes in a CI skillet, jalapeno and cheddar scrambled eggs and my favorite kielbasa. The giant Texas sized biscuit was done in the oven.
Currently on the smoker is a spatchcocked hen with roasted veggies in my D.O. and basting with herb infused water and avacado oil
By EZ smoke
I know Cowboy Lump gets mixed reviews but for $0.50/lb shipped to my door I'm probably going to give it a shot.
Cowboy® 20 lb Hardwood Lump Charcoal $9.78
Order 4 bags and they'll ship for free.
I've used a lot of RO but haven't been able to find any decent deals around me in the past 6 months. I've been using El Diablo lately and AFAIC it is decent stuff. Local walmart stores have had 40# bags for $15 but it has started to be hard to find.
I finally found a Costco brisket up to my specs, so I going to see whether I can discern the difference between a choice packer and a prime. Granted, it would be best if they came from the same meat packer but, still... With all the talk of upcoming changes for the KJ in 2018, addressing idiot proof ease of lighting and temp control, I am wondering how many of those owners would be willing to be out in thirty plus degree weather at 2am to get one of these big boys started...
She didn't require much trimming so, I definitely lost less than a pound and a half and I think I am grossly overstating that...
Now with the rub. On second thought I need to add at least as much black pepper again in order to approach a proper Louie Mueller bark. I'll add it during the cook after the butcher paper. But, put here into back into the fridge to 'dry brine' on Wednesday.
1:45 and Big Joe is sluggish to come up to temp... shooting for 215° - 225°.