Jump to content

Laredo (Aspen) Lump


Recommended Posts

  • 3 weeks later...

Purchased this from Restaurant Depot. I can't justify around using KJ lump to clean the grill, so I bought a cheaper brand for that task.

 

post-11959-0-71424100-1468957254_thumb.j

 

$10 for 20lb bag.

 

post-11959-0-49254100-1468957270_thumb.j

 

opening bag

 

 

post-11959-0-18693700-1468957306_thumb.j

 

contents of bag; seeing a lot of branches

 
 
Link to comment
Share on other sites

this pile is perhaps 3" in length and up

 

 

post-11959-0-83178100-1468957549_thumb.j

 

post-11959-0-45060900-1468958157_thumb.j

 

this pile is perhaps 2/3 the volume of the first about 2" in length

 
post-11959-0-86265200-1468958198_thumb.j

 

this pile- let's call shale. at least equal in volume to the first two piles combined. chips and small chunks less than 1 1/2" in length...

 

I don't know what is considered to be too much dust. My KJ lump has a bit also in my experience. Took a while to light and get up to temp. In the first few minutes, I kept aksing myself whether I was smelling a hint of bleach... The lump sparked a little but it may have been due to my fanning the coals to get the pit up to temp. After the fire was established, it seemed to burn clean. I'll need to do a longer cook on it.

 

 

 

Link to comment
Share on other sites

You won't nothing for sure until you burn some Al. It's time to whip out the pork chops and butts and get to testing. Most of us would be looking at smell, burn time and ash production.

 

I was referring to my first burn with it. I want to try a longer cook with it before I make a final determination but, I used some of the smaller pieces and chips- added to some larger lump already in the BJ. It didnt get as hot as I would have liked. After my keilbasa was finished, I opened the vents to full and it never got past 325°.

Link to comment
Share on other sites

  • 4 months later...
On 11/21/2016 at 8:34 PM, xenoaroe said:

@Kamado Al did you ever come to a conclusion?  I just found the same lump at our local restaurant depot and was curious. 

A couple of bags of Laredo have given off a bleach like smell when lighting. The most recent bag, I've had no problems with. It does seem to contain a lot of small branches. Don't know if that is a pro or a con- depending on your preference.

They also have Depot Carbon Del Sur which is similar in appearance. I really like this- will be buying more.

Link to comment
Share on other sites

On 11/23/2016 at 6:40 PM, Kamado Al said:

A couple of bags of Laredo have given off a bleach like smell when lighting. The most recent bag, I've had no problems with. It does seem to contain a lot of small branches. Don't know if that is a pro or a con- depending on your preference.

They also have Depot Carbon Del Sur which is similar in appearance. I really like this- will be buying more.

Thanks.  

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By uhmump95
      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.
    • By CentralTexBBQ
      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 CentralTexBBQ
      Came accross this today. Probably old news but, new to me.
       
      https://www.homedepot.com/p/Kamado-Joe-Big-Block-XL-Lump-Charcoal-KJ-CHARBOX/303973185
       
    • 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.
    • By later4ya
      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°.
×
×
  • Create New...