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.
Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp was on target.
I've had some KJ Big Block Lump Charcoal for a while now and finally got around to opening up a few bag. Here is a review of it.
Two out of the 4 bags I have. One was out in the sun as you can see from the faded bag.
Cut the top of the bags off.
Pushed the large pieces to the left to get a better look
And now a 6" ruler and a business card from some size relationship.
Stuff looks good and I'll be burning some this afternoon to know how it burns.
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.