Cookaholics Bulletin Board

I want to get the smoker going this weekend, and only have a big bag of lump charcoal. Great stuff for grilling, but will I be better off getting some briquettes? One of the roommates prefers to grill over briquettes, so it's not like they would got to waste.
The smoker is a big vertical box brinkman. I hope to show the above mentioned roommate that properly set up, using the drip pan, (he just won't use it, no matter how much I explain) you tend not get the char he seems to see as inevitable. And I'm not talking about a bit of crunchy deliciousness here, I'm talking about a layer that has to get removed like a slice of overdone toast.
But I've only used briquettes in this smoker and wonder how the lump will work.
Thanks-
BeckyH

In my not-very-expert opinion, lump would burn hot and fast where you'd be more interested in longer, lower burning like you'd get from briquettes (especially in a Brinkman, which isn't very easy to regulate).

I'm planning to do a pork shoulder in my new WSM, so I bought a bag of Stubb's all-natural briquettes today (no coal, no clay). Lowes is selling Kingsford as buy one/get one free so I got a couple of those also, since that's what I normally use for grilling.

I have found a no-filler briquette to be the best. Lump is too shor burning for the volume, and those with fillers kind of ash up too bad on long burns.

Don't know if this will help, but Steve Raichlen is having a marathon on Create Tv this weekend. (Who isn't....Law & Order anyone?)

I agree; lump charcoal will cook too hot and fast, No filler charcoal would be a good bet. I think that briquets give off a fume from the stuff that holds them together....

How did the smoker expedition turn out, Becky?

Becky,

Natural charcoal briquettes without the objectionable additives like mineral carbon are becoming widely available. The brands include Wicked Good, Stubb's, Kingsford Competition, Original Rancher and Royal Oak Chef's Select.

You can find these brands at Lowe's, Home Depot, Menard's, Meijer and Wallyworld.

If you are doing a slow smoke, you should also use the Minion Method and a significant heat sink in your smoker. If you don't know these methods, we can get you to the information.

Tim

The Minion Method. (click)

Actually, here's a link with some of the story behind the method.

I'm envious of all of you. We've never gotten past the steak/burger/hot dog stage. Well, the odd chicken now and then.

Fitzie

PS - My nephew competes in bbq and uses the very cheapest briquets he can find. Says they have less junk in them and burn hottest.

The great adventure has been postponed until tomorrow. I was willing to smoke in the drizzle, but when the wall of water came down from the sky I decided to wait. I will try the Minion Method-it looks nifty.
The ribs are nicely vacuum packed with a rub of brown sugar, salt, black pepper, cayenne, cumin and garlic, so I expect them to be great in about 24 hours from now.

So I ended up using some of each. My smoker isn't great-I need to ventilate the fire pan so the coals don't get smothered in ash and I'm thinking some firebrick for the sides would be good too.
The ribs were excellent. As the smoker temps had been uneven and tending a bit low (200-220) I finished them in the oven for about an hour to render off more of the fat. These were a cheap cut of ribs I'm just seeing around here called "small spare ribs" that run for 1.00 less per pound than "real" ribs, i.e. St. Louis cut.
And NO charring! (so there)