Dirty Harry wrote:
> Lump gets goin sooner and is ready to be added to
>> the offset when needed. How much to add and when depends on your cookin
>> method.
>
> Its ok to add fresh lump to the smoker? I tried it once and it seems to
> smoke like crazy when its getting going with the lump that's already
> burning. It doesn't seem to have a nice smell that I'd like to add to my
> food when its getting going either but I don't know if that will actually
> soak into the meat. Any tips on adding lump? Should I get it going in a
> chimney first or no?? Thanks
>
>

Is it dry? I've never noticed a lot of smoke when new lump was added.
I keep my full bags inside due to the humidity here and the open bag is
in a big Tupperware/Rubbermaid thing with a lid that seals very well.

It would be a good trick to fire up a new chimney and add it to a bullet
smoker like my WSM.

Dan