cleglue
Head Chef
Re: Bring Back The OLD Kingsford
I'm very knew to the WSM. The other day I used it for the first time cooking a brisket. I loaded it up to the ring and placed a few chucks of hickory and then 15 kingsford briqettes to get the lump started. I started it at 5:55AM and at 8:00PM I still had a temperature of 225 or so. I had the point and flat separated. The flat was finished about 3 ish. The point later that day (can't remember when I pulled the point). I was amazed at how the WSM took care of itself as opposed to my offset smoker. Here are the pictures. They are also in a previous thread.
Man's Best Friend BBQ said:I DO NOT like the new kingsford. It burns too quick and produces too much ash. My local smoke store talked about lump charcoal instead. I have never used it before but I am interested. Few things I know is that it burns hotter. Would you set up your WSM the same when using lump when compared to the kingsford? For longer smokes would you still fill up the entire chamber and use the Minion Method?? Thanks for the info.
I'm very knew to the WSM. The other day I used it for the first time cooking a brisket. I loaded it up to the ring and placed a few chucks of hickory and then 15 kingsford briqettes to get the lump started. I started it at 5:55AM and at 8:00PM I still had a temperature of 225 or so. I had the point and flat separated. The flat was finished about 3 ish. The point later that day (can't remember when I pulled the point). I was amazed at how the WSM took care of itself as opposed to my offset smoker. Here are the pictures. They are also in a previous thread.