Questions on Lump Charcoal

I don't mean to skirt your 4 questions, but my first thought on your dark bark is the sugar content of the rub. Try sub'ing sugar with turbinado. Or reduce it significantly.

Temp spikes (not an issue with CS smokers) is another culprit.

As for lump, it does burn hotter and cleaner but you can get longer cooks from it if you choke it down more than you do with Kingsford.

Wheelz, I'll give 'er a whirl until the experts jump in on this one. My experience has been as follows.

1. No, burning hotter doesn't effect the cook, you just have to close off your dampers a little more to maintain the desired temperature.

2. I don't understand this question. I'm not trying to be funny here, but a pound of lump is the same weight as a pound of wood.

3. The more dense, longer to light, charcoal is the Chinese lump and I prefer it to the plain lump. It burns hot, clean, and for a longer time. It's hard to find though.

4. I am able to detect very little flavor added from lump charcoal. Briquettes on the other hand will add flavor, however it's not a flavor you would necessarily want. Be careful buying briquettes, some brands contain bituminous coal. Also the binders in bricquettes can give an off flavor. Stick with the lump or the compressed lump.

Anyhow, that's my two cents worth.

Dennis - I understand what you are saying abouut sugars. I've done a chuck roast or two without rub and sometime the meat still turn very dark. Thanks for the input tho

TaktEZ - I am using a SmokinTex, very similar to a CS 08 so there are no dampers to adjust.

2. The lump charcaol is so light (not dense) two oz may totally fill the woodbox.

3. Hmmm, I think we're comparing apples to oranges.

The lunp charcoal I am refering to is pre-burned wood and as light as a feather. Seems to be very little mass - puts off very little smoke. Maybe I'm just not making sense. Sure wouldn't be the first time

Next!

I guess I'm confused,but I can't figure any reason to be using charcoal/lump in a Smokin'Tex-unless you are trying to play with a smokering.

Yes, lump burns hot and clean,if you are searing steaks in a bullet cooker and you might adjust the racks.

Yes, it produces less ash,and works well in bullets on cold,windy,wet days.

I like the sugar in the rub approach,is the wood dried, and are you using too much wood?

Unless you are dripping fat on the lump,without a water pan,I can't figure where you will get the flavor-without some wood chunks.

My thought would be to make up a rub of equal parts black pepper,kosher salt,1/4 as much granulated garlic and onion and paprika..


Add about the same total volume turbinado sugar.

Put about two golf ball sized chunks of some fruit,or nut, wood in.

Be sure the cooker is running about 225�-235� and let it warm for 20-30- mins.

Take a 7-8 lb butt and put on as much rub as it will hold and place about midway up in the cooker.

Don't open the door,until it is above 192�.

If that doesn't work,at least we'll know where to start.

Ok, this is going nowhere. I guess Alzheimer's as set in on me.

Smokin, would you please close this thread?

Thanks!

He's just about now,gettin' to the drinkin' pen in Lynchburg.

He's no help for a few days.

Actually Tom you were correct, I actually was with Firehouse at the end of the parade, on our way up the hill to the party.

Wheelz, charcoal in a Tex? only one or two lumps, don't replace the wood you're burning with the lump. The wood is for flavor, not heat.

As for black, I'm still betting you're putting in too much. You can also burn the wood for a little while, let the smoker smoke and put it in when the smoke color changes for the "clean" smoke.