Anyone familiar with virtualweberbullet.com? - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-07-2007, 10:58 AM   #1
BBQ Central College
 
Love2<º((((><'s Avatar


 
Join Date: Apr 2006
Location: Longview, TX
Posts: 408
Anyone familiar with virtualweberbullet.com?

I've been reading the articles on virtualweberbullet.com and on the Fireup section I noticed the author uses charcoal briquettes over lump charcoal. From reading this forum over the last year or so I've come to the conclusion that most here are pro-lump over briquettes. Is that about right? If so why would he advocate using briquettes over lump?

Also, from the articles on that site, he talks about using chunks of wood to smoke meat with actual smoke.

The advice you guys gave me a while back was that for ideal smoking you dont want to actually see smoke coming from your chimney, you want it to be almost clear. And when it is smoking, you want to cover your meat with foil so you dont get any smoke "residue" or whatever on the meat.

Any thoughts on this guys?

Thanks.
__________________

__________________
[size=75]Nick
Love2<º((((>< is offline   Reply With Quote
Old 06-07-2007, 11:08 AM   #2
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
I use chunks of wood in my WSM's. I put about 4-5 pieces in the charcoal ring spaced out so they will catch at different times. Works for me.
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

http://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 06-07-2007, 11:12 AM   #3
Web Celeb
 
Greg Rempe's Avatar


 
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
I use Kingsford for fuel all the time...I add wood chunks for smoke. BTW, what is the virtualweberullet.com?
__________________
Host of The BBQ Central Radio Show
www.thebbqcentralshow.com
Greg Rempe is offline   Reply With Quote
Old 06-07-2007, 11:43 AM   #4
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
I use Basques lump (made from hardwood Maple) 100% of the time in all of my smokers. Well other than the Traeger of course.

I find the Basques lump to be terrific in all of them, little ash steady temp great flavour.

Works for me.
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 06-07-2007, 11:46 AM   #5
BBQ Central College
 
Love2<º((((><'s Avatar


 
Join Date: Apr 2006
Location: Longview, TX
Posts: 408
Quote:
Originally Posted by Diva Q
I use Basques lump (made from hardwood Maple) 100% of the time in all of my smokers. Well other than the Traeger of course.

I find the Basques lump to be terrific in all of them, little ash steady temp great flavour.

Works for me.
Diva, when you use hardwood lump charcoal do you add wood do it or just use the lump?

Greg, check it out...its has lots of info about WSM and a forum too, I think.
__________________
[size=75]Nick
Love2<º((((>< is offline   Reply With Quote
Old 06-07-2007, 11:48 AM   #6
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
I add 3 - 5 chunks of wood usually a mix of hickory and cherry or pecan and cherry.

Nick, Greg is just being facetious lol
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 06-07-2007, 11:48 AM   #7
BBQ Central College
 
Love2<º((((><'s Avatar


 
Join Date: Apr 2006
Location: Longview, TX
Posts: 408
Thanks for the input guys and gal.
__________________
[size=75]Nick
Love2<º((((>< is offline   Reply With Quote
Old 06-07-2007, 12:29 PM   #8
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
IMHO lump in a WSM isn't enough to give that nice smoke flavor..you need to use some wood....I prefer lump over the other stuff...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 06-07-2007, 12:44 PM   #9
Smoker
 
Rockin Rooster's Avatar


 
Join Date: Oct 2006
Location: Cottontown, TN
Posts: 363
My reasoning for using Lump over briquettes is the Royal Oak lump that I use leaves very little ash. I also do know briquetts can have all kind of nonwood products in them as fillers and binders. Plus RO lump weighs less and I'm lazy. I don't think there is really a big diffrence, I believe it is more a personal preffrence. Go with what makes you happy.
__________________
Rooster

I thought I was wrong once, but I was mistaken.
http://home.comcast.net/~volstew
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)
Rockin Rooster is offline   Reply With Quote
Old 06-07-2007, 01:52 PM   #10
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
Quote:
Originally Posted by JR
I use both, depending on my length of cook and what I am cooking.

My preference is Basque lump charwood, with Maple leaf lump charwood a very close second. Both are pure hardwood, made from forest left overs.

Maple Leaf makes a 100% hardwood briquet, using only wheat starch as a binder.

Short indirect cooks in my Weber Kettle I will use lump.

I am presently learning the ropes with a Char-Griller SuperPro/SFB, and I use a combination of both types.

Diva, when did you get a Traegar?

Smokin' John
I got the Traeger about a month ago>? Gary from Traeger dropped a LIL Tex for me to try out and use till the Barrie comp. I will be buying one now.
__________________

__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:35 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.