Diva Q
Executive Chef
I think it depends on the quality of lump.
I only use Basques Lump. http://www.basquescharcoal.com I find it is better than the others and gives a very economical cook due to the fact it is maple from hard sugar maple.
I recently did 50 lbs of pork in my wsm and I used only 2 chimneys and one layer in the grate and I still had some leftover.
I only use Basques Lump. http://www.basquescharcoal.com I find it is better than the others and gives a very economical cook due to the fact it is maple from hard sugar maple.
I recently did 50 lbs of pork in my wsm and I used only 2 chimneys and one layer in the grate and I still had some leftover.