What is the suggested way to use charcoal with wood in the cookshack? Advantages?
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Mornin' Gary and welcome.
If you are wanting to build a smoke ring,throw a couple pieces of Kingsford ,or other plain charcoal, in with your wood.
On the bigger cookers,adding a 50% mix of Kingsford may increase your smoke levels quite a bit.
If you are wanting to build a smoke ring,throw a couple pieces of Kingsford ,or other plain charcoal, in with your wood.
On the bigger cookers,adding a 50% mix of Kingsford may increase your smoke levels quite a bit.
I agree with Tom. I always throw in a couple of pieces of Kingsford. I get a small pinkish-red ring and just a tad more smoke. Use the real stuff though. I can't imagine what the "Fast Start" Kingsford would do to the taste of your Q, 
unless you like the taste of lighter fluid! 
Welcome to the forum!!
unless you like the taste of lighter fluid! Welcome to the forum!!
Thanks everyone. I have a model 8 so it doesn't take much.
I use lump charcoal. It looks like just burnt wood to me, but I like the taste it gives. The sack says it is made from aged hickory.
You use lump charcoal in conjunction with wood chunks, or do you use the charcoal instead of the chunks?
What brand are you using? I like the idea of using genuine hickory charcoal instead of Kingsford.
What brand are you using? I like the idea of using genuine hickory charcoal instead of Kingsford.
I use it with the wood. Alot less wood, though. I don't know what brand it is, but the bag says hickory. I get it at a little country store down the road. Who knows, they might make it themselves. They sell alot of craft items and homemade foodstuffs. It is in a plain brown bag. It is messy too.
Guess you have to figure out why you even need to use lump. Personally, about the only thing lump will do is add potentially a little smoke ring. If the look of the meat is what you're concerned about, try it. But it's not a common method.
Most just use straight wood for wood flavor. I'm not terribly convinced that lump has any effect on flavor.
Smokin'
Most just use straight wood for wood flavor. I'm not terribly convinced that lump has any effect on flavor.
Smokin'
Yep Smokin',
That was goin' to be my next question.
Why bother?
If I am tinkering with a brisket,or occasionally butts,I might throw in a couple pieces of whatever is handy.
Since I rarely slice butts,except for practice,I usually don't even think of it.
If you have some unburned charred pieces in the firebox,you can leave them.
That was goin' to be my next question.
Why bother?
If I am tinkering with a brisket,or occasionally butts,I might throw in a couple pieces of whatever is handy.
Since I rarely slice butts,except for practice,I usually don't even think of it.
If you have some unburned charred pieces in the firebox,you can leave them.
I agree I understand Charcoal to be noting but carbon and tasteless but Coal would be another matter and I would strongly not recommend Coal