Koopdaddy
Senior Cook
Have any of you used this lump charcoal before...
Tri Tip said:That's just about all I use. I buy several bags at a time. I cut the bag open and break it down to uniform chunks. Then I put it in Rubbermaid containers. It burns twice as long as RO. I don't like the flavor of RO on chicken if you cooken while its still lighting. Mesquite is quite popular out here in our region. It's used in many seafood and Mexican restaurants. It does spark a bit but once you close your lid and start cooken on it, it dies down. I'll add a little at a time when doing long grilling sessions for parties. No issues. You just have to control the oxygen to keep it from popping. Check out picts 9-11 on the link below.
viewtopic.php?f=28&t=20577
As far as Stubb's there aint nothing better. I use it for comps and long cooks in the UDS. We like it cause it produces a very light and subtle smoke flavor and smells like a nice camp fire. It won't compete with smoke woods. Burns as long and slow as original K. Comp burns to fast and still smells funky. I give Stubb's an A+++. If your Lowe's don't carry it order it online and pick it up. (free shipping to Lowe's)
http://www.lowes.com/pd_297978-37442-71 ... s$y=4$x=22