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Thread: Lump charcoal

  1. #1
    Join Date
    Jan 2009
    Location
    Indiana
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    3,228

    Lump charcoal

    I am firing up the webber tonight..got a nice NY strip steak. I am going to use hardwood lump charcoal for the first time. What should i expect? Will it cook differently than brickets?

  2. #2
    Join Date
    May 2009
    Location
    Florida
    Posts
    67
    Burns hotter,
    They be bad to me, I be bad to them!!!!!

    Diving, the other way to keep cool in Florida.

  3. #3
    Join Date
    Feb 2008
    Location
    Altmar, New York, United States
    Posts
    4,258
    Quote Originally Posted by Springsdiver View Post
    Burns hotter,
    it also lights easy and you do't have the clumpy ashes when it is all done.this is all i use unless i am doing a roast for a few hours, then i will throw a few briquets on top of the lump because it dosn't seem to burn as long. i have used alot of differant brands and believe it or not the best tast came from the cheapest bag. it's called full circle. i think lump gives more flavor. the only downside is it has to be indirect heat. let us know how you like it.

  4. #4
    Join Date
    Jan 2009
    Location
    Indiana
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    3,228
    It was odd cooking over a "real" fire....5 min each side off the heat and then 4 min on the heat. It was quite a bit hotter than bricks, outside of steak was done a bit more than i enjoy. The inside was perfect...pink and just a bit of juice. it did have a slight different flavor, in all i enjoyed it. Lighted FAST with the chimney.

  5. #5
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    I love LUMP!
    Its real wood and it produces alot of heat without too much smoke.
    You'll want some firestarters to get it going. Put your larger chunks on the bottome so that there is some air space.
    I use some Oak wood chips when I want more smoke.
    Royal Oak at Wal-Mart is my favorite. I buy 10 - 20 bags at a time!

  6. #6
    Join Date
    Sep 2007
    Location
    Michigan
    Posts
    19
    If everybody knew what went into making the charcoal brickets, I don't think anybody would buy them.

    They are made up mostly of bituminous coal dust, coke (the condensate from petroleum refineries), starch, mineral binders and actual petroleum to make it all burn... Ever wonder why you get indegestion after eating something off the grill that was cooked with charcaol brickets? Oh and using lighter fluid makes it that much worse!

    Go for the 100% natural wood chunk every time!

  7. #7
    Join Date
    Dec 2002
    Location
    Kyle, Tx
    Posts
    536
    Amen Brother! Here Here...

  8. #8
    Join Date
    Mar 2009
    Location
    VB
    Posts
    318
    Ditto on the lump charcoal, I was a gas griller, until my father turned me on to the lump, that was a almost two years ago. Since then I hardly ever use the gas grill, chicken breast and charring veggies is, all I use the gas grill for now.....

    I tried brikets a few weeks ago, and wasnt to overly pleased, they created alot more ash, and took 10 times longer to warm up.
    Last edited by doubleduece; 06-26-2009 at 07:30 PM. Reason: spelling

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