Eddie wrote:
I'm still a little confused as to lump. The hardwood lumps that
posters talk about is basically to produce heat. Right?
And most, if not all smoke, is derived from various wood thrown on
top. Right?

Not for me. I don't add any extra wood to my lump. But some others do. Seems
to depend on the cooker and brand of lump.

But mesquite gives both heat *and* smoke, no?

Sour bitter smoke. Why do you think hardwood lump doesnt produce smoke but
mesquite does?

So, should I refrain from mesquite/wood combo? In other words,
mesquite lump only. I've shied away from hardwood lumps as they seem
rather expensive, always relying on mesquite.

Lazzari has reduced their hardwood price to the same as mesquite. But you
gotta go to Brisbane for it still.

But should I invest in
hardwood lump when I smoke? (I got plenty wood) l will stick to
mesquite for grilling, however.
Thanks for any suggestions

If you got plenty of wood, maybe you can make your own coals by burning it
down. Yeah, you probably can't get away with that in S.J.

Anyone still have that Kentucky guys 50 gal. barrell picture burning wood
down?


D
--

Eddie wrote:
I'm still a little confused as to lump. The hardwood lumps that
posters talk about is basically to produce heat. Right?

Right. Lump charcoal is charcoal for cooking, made from hardwood like
oak and mesquite.

And most, if not all smoke, is derived from various wood thrown on
top. Right?

Right again. Unburnt wood logs, chunks, and chips from various types of
hardwoods provide smoke flavor.

But mesquite gives both heat *and* smoke, no?

That's true of most hardwood lumps because not all of the wood is
converted to charcoal during production. So those unburnt volatiles
give off a *little* smoke during cooking. Oak hardwood charcoal does
the same.

So, should I refrain from mesquite/wood combo? In other words,
mesquite lump only.

If you want the just mesquite flavor. It can be good on some meats but
not all. For birds, I like to throw on apple and your cherry and
apricot logs. For pork, hickory is nice. For beef: oak.

I've shied away from hardwood lumps as they seem
rather expensive, always relying on mesquite. But should I invest in
hardwood lump when I smoke? (I got plenty wood) l will stick to
mesquite for grilling, however.

Lazzari over in Brisbane sells their 40 lb bag of oak lump charcoal for
$10.95 (quoted to me in November 2003). That's about the same price
you'll pay for that California Hot Wood brand mesquite lump at Smart and
Final. You just have to drive up to Brisbane to get it.

I used to use the Lazzari mesquite lump until Duwop procured a couple
bags of oak lump for me. Still haven't broken into the second one yet
(YAYYYY WSM!).

Thanks for any suggestions
Eddie

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Nathan Lau wrote:
I used to use the Lazzari mesquite lump until Duwop procured a couple
bags of oak lump for me. Still haven't broken into the second one yet
(YAYYYY WSM!).


Damn! I've gone through 2 bags since then and for two pork butts I mostly
used wood, and I think you've cooked more too.
Are Kamados so thrifty as well? I suspect so.


Dale
--

In article , "Duwop"
wrote:

Nathan Lau wrote:
I used to use the Lazzari mesquite lump until Duwop procured a couple
bags of oak lump for me. Still haven't broken into the second one yet
(YAYYYY WSM!).


Damn! I've gone through 2 bags since then and for two pork butts I mostly
used wood, and I think you've cooked more too.
Are Kamados so thrifty as well? I suspect so.

Damn skippy they are! The fire to keep my #5 at 225F would fit in two
cupped hands. A full load of lump (ca, 20" diameter cylinder about 6"
tall) will burn over 48 hours. Others will attest to similar marathon
burns without reloads-the Kamado forum is full of such posts.
The super nice thing is, that once you're through, you shut down and it
snuffs the fire-saving any unburned lump for later. What would run my
ECB for 2 cooks now lasts up to a dozen cooks.

monroe(spending the money on meat not fuel)

My local Wal-Mart has just started carrying Chef Wagon lump.
Anyone tried this stuff ? It's going for $5.86 for a 10# bag. Not a great price
but less than the $15/ 20lb I've been paying for BGE lump.

Steve

Steve S wrote:
My local Wal-Mart has just started carrying Chef Wagon lump.
Anyone tried this stuff ? It's going for $5.86 for a 10# bag. Not a
great price but less than the $15/ 20lb I've been paying for BGE lump.

I've used the Chef Wagon lump. It was ok and would do fine in a pinch but I
refer bigger chunks of lump than what was in the bags I bought.
--
-frohe
Life is too short to be in a hurry

Steve S wrote:

My local Wal-Mart has just started carrying Chef Wagon lump.
Anyone tried this stuff ? It's going for $5.86 for a 10# bag. Not a great price
but less than the $15/ 20lb I've been paying for BGE lump.


There's a review of it he


http://www.nakedwhiz.com/lumpdatabase/lumpbag18.htm




Brian Rodenborn

There's a review of it he


http://www.nakedwhiz.com/lumpdatabase/lumpbag18.htm

Yep,
Read the review, tried the lump....ain't going there again.

Did a hi-temp for some steaks on my K # 7 and it looked like it snowed all over
the dome. It might be OK for low & slows but it sparks way too muck for hi-temp
cooks.

Steve