Today, I bought a bag of lump rather than hardwood briquettes I normally
do. I am smoking a pork shoulder tomorrow. I understand lump burns
hotter than briquettes. Does that mean I should start out with less
than a chimney full? Normally, a chimney full of briquettes will get my
smoker to 250°.

Though Hound is from Texas and Texans are known for brisket, this pork
shoulder will cooked in his honor.

Happy Q'en
BBQ

> bbq wrote:

>I understand lump burns
>hotter than briquettes. Does that mean I should start out with less
>than a chimney full? Normally, a chimney full of briquettes will get my
>smoker to 250°.

I haven't used briquettes in years, and I can't recall off the top of my head
what unit you're using, so I may not be the best person to answer this. But
anyway...
When I'm cooking butts on the WSM, I usually dump a full chimney of lit lump on
top of some unlit lump in the charcoal bowl (often semi-burned fuel from my
last cook).
I haven't had a problem with the lump burning too hot, but I may need to reduce
the air intake to maintain temp.
If your rig has good airflow control, I'd go ahead and stoke it up. If your
temp gets higher than 250* for a while, it won't hurt anything. Pork shoulder's
pretty forgiving.

>Though Hound is from Texas and Texans are known for brisket, this pork
>shoulder will cooked in his honor.
>

I will be doing the same thing tomorrow.

Jim

"Jim" > wrote in message
...
> > bbq wrote:
>
> >I understand lump burns
> >hotter than briquettes. Does that mean I should start out with less
> >than a chimney full? Normally, a chimney full of briquettes will get my
> >smoker to 250°.
>
> I haven't used briquettes in years, and I can't recall off the top of my
head
> what unit you're using, so I may not be the best person to answer this.
But
> anyway...
> When I'm cooking butts on the WSM, I usually dump a full chimney of lit
lump on
> top of some unlit lump in the charcoal bowl (often semi-burned fuel from
my
> last cook).
> I haven't had a problem with the lump burning too hot, but I may need to
reduce
> the air intake to maintain temp.
> If your rig has good airflow control, I'd go ahead and stoke it up. If
your
> temp gets higher than 250* for a while, it won't hurt anything. Pork
shoulder's
> pretty forgiving.
>
> >Though Hound is from Texas and Texans are known for brisket, this pork
> >shoulder will cooked in his honor.
> >
>
> I will be doing the same thing tomorrow.
>
> Jim

Where would I find lump?

Jim wrote:

>>bbq wrote:
>
>
>>I understand lump burns
>>hotter than briquettes. Does that mean I should start out with less
>>than a chimney full? Normally, a chimney full of briquettes will get my
>>smoker to 250°.
>
>
> I haven't used briquettes in years, and I can't recall off the top of my head
> what unit you're using, so I may not be the best person to answer this. But
> anyway...
> When I'm cooking butts on the WSM, I usually dump a full chimney of lit lump on
> top of some unlit lump in the charcoal bowl (often semi-burned fuel from my
> last cook).
> I haven't had a problem with the lump burning too hot, but I may need to reduce
> the air intake to maintain temp.
> If your rig has good airflow control, I'd go ahead and stoke it up. If your
> temp gets higher than 250* for a while, it won't hurt anything. Pork shoulder's
> pretty forgiving.
>

Thanks. I use a cheap Charbroil H20 Smoker. It has no adjustable
vents. I put in a pile of lump on top of a grate and used a couple
sheets of newspaper to get the lump started. Works great. Temp is about
the same as always 250°.

> >Though Hound is from Texas and Texans are known for brisket, this pork
>
>>shoulder will cooked in his honor.
>>
>
>
> I will be doing the same thing tomorrow.
>

Pics will be on alt.binaries.food.

Happy Q'en,
BBQ
> Jim

Johnny wrote:


>>
>>Jim
>
>
> Where would I find lump?
>
>
I bought mine from the Outdoor Cooking store in Minnesota. Menards has
had some in the past. You could try the yellow pages, though I do not
know what category would be best. You could also try calling
restaurants that you know use lump and ask where they get theirs.

Happy Q'en,
BBQ

Wal-Mart has Real Flavor Lump in the garden dept here in Destin FL
works great in my WSM.

>
> Where would I find lump?
>
>

bbq > wrote in message
news:N4vmb.24986$e01.48629@attbi_s02...
>
>
> Johnny wrote:
>
>
> >>
> >>Jim
> >
> >
> > Where would I find lump?
> >
> >
> I bought mine from the Outdoor Cooking store in Minnesota. Menards has
> had some in the past. You could try the yellow pages, though I do not
> know what category would be best. You could also try calling
> restaurants that you know use lump and ask where they get theirs.
>
> Happy Q'en,
> BBQ
>

BBQ has you on the right track. Restaurant supply houses.

--
TFM3

Note: Spam-resistant e-mail address

"bbq" > wrote in message
news:f7lmb.9153$mZ5.50470@attbi_s54...
> Today, I bought a bag of lump rather than hardwood briquettes I normally
> do. I am smoking a pork shoulder tomorrow. I understand lump burns
> hotter than briquettes. Does that mean I should start out with less
> than a chimney full? Normally, a chimney full of briquettes will get my
> smoker to 250°.
>
> Though Hound is from Texas and Texans are known for brisket, this pork
> shoulder will cooked in his honor.
>
> Happy Q'en
> BBQ
>

so what exactly is lump?

On Sun, 26 Oct 2003 12:56:47 -0600, "Johnny" > wrote:

>so what exactly is lump?

Carbonized hardwood. Lump charcoal, as opposed to charcoal briquettes.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Who put these fingerprints on my imagination?"

"Johnny" > wrote in message
...
>
> "bbq" > wrote in message
> news:f7lmb.9153$mZ5.50470@attbi_s54...
> > Today, I bought a bag of lump rather than hardwood briquettes I normally
> > do. I am smoking a pork shoulder tomorrow. I understand lump burns
> > hotter than briquettes. Does that mean I should start out with less
> > than a chimney full? Normally, a chimney full of briquettes will get my
> > smoker to 250°.
> >
> > Though Hound is from Texas and Texans are known for brisket, this pork
> > shoulder will cooked in his honor.
> >
> > Happy Q'en
> > BBQ
> >
>
> so what exactly is lump?
>
>
Wood that has been burned to charcoal, period. As opposed to briquettes
which have coal dust, clay, adhesives and other stuff added.
Jack Curry