"Oncler" > wrote in message
...
> meatnub wrote:
>> First off, I'm finding out I'm not the hardcore Q'er I thought I'd be.
>> So I sold my Weber Genesis. Got most of the money back minus $150. Oh
>> well, lesson learned! I was only using it on the weekends for burgers
>> and dogs. What a waste and a bad decision. Should have started with
>> what a bought next: the Weber OTG!
>
> I would have kept the Weber...:-) I have been cooking on lump for a few
> years now, and just bought a gasser. It's nice (for me) to have the
> convenience of a quick outdoor cooking source.
>>
>> You know, all those discussions about gas vs charcoal.... there is
>> NOTHING like charcoal. Standing over the fire, watching it, smelling
>> it, then cooking with it, and seeing all that smoke, and that cooking
>> smell!!!! Man I love that. You lose all that with a gas grill and you
>> might as well cook inside the house for all I care. I'm glad I went
>> back to charcoal. Enough on that.
>>
>> I bought a bag of Kingsford lump charcoal. Didn't know it was various
>> sizes of chunks of wood - small pieces, large pieces... actual wood,
>> very cool.
>>
>> My Weber chimney didn't arrive in time for my first charcoal que, so i
>> crumpled up B&W newspaper and placed (yes, placed, using my hands) the
>> sooty lump charcoal on top of the wads of newspaper. What a PITA.
>>
>> So my questions:
>>
>> #1. Since the lump is in various sized pieces, how do you fill up the
>> Weber Chimney? Do you shake it and try to make sure all the pieces are
>> taken up as much space as possible - i.e. so that a big piece isn't
>> sitting crooked blocking up space for other pieces.
>
>>> #3. With lump charcoal, do you wait for the top lumps in the chimney
>> to start turning white before you dump them into the OTG ? I thought I
>> saw something that they burn faster so you dump them out sooner?
>>
>> Thanks!
>>
> I usually dump them out when 1/2 to 2/3 of the chimney is glowing and
> crackling. Have fun!! I try to find royal oak lump..haven't tried the
> Kingsford.
>
> http://www.nakedwhiz.com/nwindex.htm
>
> This is a good site to read through....
>
>
>
> --
> Oncler....
Yes I also agree about keeping the Gasser as there'll be times when you just
want to cook something without the bother of mucking around with charcoal.
On saying that, I have 2 Weber kettles with the latest one being the
Performer which i absolutely love using and a little Q120 for the lazy
night's cook.
Lump Charcoal isn't that common down here in Australia and the only place I
can find it is in Barbeques Galore in 7Kg (15 Ib) bags for just under $30.
The lump is imported from the USA. Briquettes are about $7.50 in 4 kg ( 9
Ib) bags but as stated, it's far superior to cook on a charcoal grill for
it's flavour etc.
I tried with lump charcoal just recently just to see the difference it would
make so I filled up my chimney to the brim like i do with the briquettes and
light it up and while i'm waiting for them to glow, I'll go inside and
continue to get the food ready.After about 20 minutes or so, i went out to
check on the fire in the chimney and was shocked to see that it is now only
half full....bloody hell!! where did all that valuable lump go? So I chucked
on a few briquettes to make up for the quantity (or lack there-of) and had
to wait for about 20 minutes for those to go grey.
I really don't know if i want to go back down the Lump charcoal path again
as they don't seem to last very long and might just stick with Briquettes.
Cheers
DJ