Bill Wright wrote:
> I have a 22" charcoal Weber. I have always used regular charcoal in it
> but I been thinking about buying some lump charcoal and trying it in the
> Weber.
>
> Here is my concern. AS you know the grill is about 6" above the coals
> and with lump coals it will be a lot closer because they are so big.
snip
> Bill W.

I think BBQ said it best, push the coals to one side and move your food
over and away from the coals as it suits you. I haven't done any
experiments with differences between regular and lump but feel that lump
will be hotter because it doesn't get an ash coating.

The ash coating, would seem to me to create more of a convection type
cooking situation, which is where more cooking is done by the air that
is heated whereas the lump will gives off direct infrared radiation. The
ash shields the foods from the more intense infrared radiation.

But as is always said here, experiment with inexpensive chicken, do a
batch with regular and then a batch with lump, use the same placement of
coals, which ever way you decide, then let us know what happened!

Mike Willsey