Lump in a ProBBQ or WSM Question

Reggae Q · Posted: May 08 2008 Post subject: Lump in a ProBBQ or WSM Question

Now, I usually use charcoal in my ProBBQ and I've seen others that use lump. I just can't imagine lump lasting nearly as long especially on an overnight cook. Thoughts?

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Reggae Q · Posted: May 08 2008 Post subject:

Wow. I might have to just give it a whirl. I've just never seen my lump last as long as charcoal briquettes. Maybe I'll try lump next time when I'm not doing an overnight cook and just see how it all works out. That way if it works, great, if not, no big deal.

Do you use minion method? How much lit chimney do you use if so?

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

sleecjr · Posted: May 08 2008 Post subject:

I just did this and only got about 9hr from the lump. It was about 7lbs of the wg comp blend. I want to do an over night cook. I just poured the stuff in the basket, then put a chimney full over it. Should i stack the stuff in the basket next time to try to get more in? How do you get such a long burn time?

r6abusa · BBQ Fan Joined: 12 Jun 2007 Posts: 372 Location: Michigan

I have read somewhere around here that you have to stack the lump together tightly to get longer and more consistant burn times.
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bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

jib · Posted: May 09 2008 Post subject:

bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

USDA Monkey · Posted: May 09 2008 Post subject:

I just did a 14 hour overnight cook using Struemphs brand lump charcoal w/ very little problems. I filled the charcoal ring almost to the top making sure the larger pieces went on the bottom. I shook down the ring to remove any gaps. I used slightly less than a 1/4 lit chimney poured evenly over the unlit coals to start the minion method. It burned steady for the most part and only needed stoked about half way through.

Get yourself some good lump. I use what they sell at the Smoke and Fire Gallery in Ballwin. I hated it in my offset but love it in the wsm. Until ranchers comes back or I find another good briquette it's all I'm going to use.

Overnight for butts is the way to go!
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USDA Monkey · Posted: May 09 2008 Post subject:

Here's a before and after shot of the lump charcoal I used for a 14 hour cook.

Here you can see the charcoal ring is no where near full. I just added the lit coals to start the minion method.

14 hours later and I have enough left to go for another 2 hours. If I had placed the rest into a pile it would have burned for close to 3 hours.

Lump is the way to go (until Ranchers comes back).
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GaryC · Newbie Joined: 26 Apr 2008 Posts: 94 Location: Chicago

I hope all these comments are true about Lump being the way to go even when it comes to Cowboy Lump. I bought two bags of Cowboy last weekend and THEN read the reviews. Seems it's not that great, but since I have two bags, I'm definitely going to use it.

I plan to cook two pork butts, some salmon and a chicken tomorrow. Curious how it will turn out and how long a full ring of this stuff will last since I'm considering starting it tonight.

Any feedback would be helpful.

Cheers.

magnumpiinohio · Newbie Joined: 02 Mar 2008 Posts: 28 Location: NEOHIO

I have no experience with Cowboy and you didn't say what you are cooking on but my WSM is just great with Royal Oak lump. I have taken the time to check the lower concentricity and adjust as needed to get a good fit. I ran some paper around the edge to see how the fit was. The fire will now go out if I close all of the vents. Originally I had to close the top vent to control the fire (with all inlets closed).

I did 17 hours not long ago when it was 20 deg. F outside. I have since determined that I would prefer cooking at about 250 - 270 F at the top vent. This is with about an inch and a half of sand in the water pan.

Last week I ran some water in the pan while making jerky (pieces hanging) and I was shocked at the temperature gradient which was apparent on the meat. Top was done and the bottom wasn't close. I had read that there is a 15 F. difference from the top vent to the lower grate. Although for a water pan I was using my Brinkmann charcoal pan with the Brinkmann water pan in it because it is a little deeper than the stock water pan. I was staying at 150 F. It ran like a charm for 8 hours. When I found out the meat wasn't cooked, I had to lay the meat out on the upper grate and crank it up (200 F) for another 4 hours! I went to bed. I would have thought this would have over cooked the meat but it was OK. I am going to try smoking some cheese shortly. It might end up in the water pan. I don't have a thermometer on the lower grate.

I would think that if you load the ring up and put about 20 briquettes or something else on them that it would be good for quite a while. RO burns pretty hot and fast if you let it.

I am still amazed by how well it works.

Good luck!
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GaryC · Newbie Joined: 26 Apr 2008 Posts: 94 Location: Chicago

Thanks for the detailed answer. I am using a WSM that I've only used once. I forgot that I have so many options. Reading these forums caused me to immediately order the Brinkman charcoal pan to replace the water pan that comes with the WSM. I also have a bag of sand in garage (leftover from a previous project).

Looks to me like perhaps I should use the WSM pan for sand applications, and the Brinkman for water. Sounds like you prefer sand over water. Perhaps tomorrow is my first sand smoke. This is a BIG smoke, for me anyway. I've got 15 lbs. of pork butts and hope to pick up some salmon.

I really don't think I need to start them tonight since I'm shooting for dinner around 5-6:00 tomorrow evening. I should have plenty of time if I fire them up early morning. Starting them overnight means I'd have to foil them and cooler them for awhile, which I hear is a good method anyway, but I've never done it.

If I start them tonight (say around 10 or 11), I'd be hoping for temps between 200-225*.

Canadian Bacon · Posted: May 10 2008 Post subject:

Im doing my first all nighter on my WSM tomorrow night,I got a 13 pound briskett to do,so i can have it done by sunday afternoon,I am going to use Big Green Egg lump,so i hope it burns awhile with little ash buildup.
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bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802

Mikesooner · Posted: May 11 2008 Post subject:

Bacon..hope it works for ya..supposedly the Egg lump is made by Royal Oak..it's treated me (RO) very well so far, and it's usually cheaper than BGE brand.. Wink

Canadian Bacon · Posted: May 11 2008 Post subject:

Ya the BGE lump is working out well so far,Im 10 hours in and it's still going strong,Im surprised at how little ash there is compared to the briqettes i was using,usually after 8 hours it was clogged with ash....I think from now on im going with lump on the long cooks in the WSM.Jeez i even got a couple hours sleep. Laughing

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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

GaryC · Newbie Joined: 26 Apr 2008 Posts: 94 Location: Chicago

For the record, I got at least 11 hours out of one full ring of Cowboy lump. The butts were done after 10.5 hours, and I didn't close it up right away. I probably could have gotten 12+ hours out of it. Started the ring with about a half chimney's worth.
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bluesman250 · BBQ Pro Joined: 22 May 2007 Posts: 802