Lump newbie question - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Thread Tools Display Modes
Old 01-21-2007, 11:08 AM   #1
Pork Butt
1MoreFord's Avatar

Join Date: Jun 2005
Location: N. Little Rock and Hot Springs, AR
Posts: 152

I spread lump out just like bricks. Depends on the cook how I do it, but just like bricks. Sometimes evenly sometimes indirect.

Lump doesn't need to be fully ashed over like bricks do. Once there's a good glowing ash on most pieces(and all show signs of being lit) you're ready to go. Remember there' no fillers in lump like bricks. You don't have to overcome all the "foreign objects". Once lumps lit it's lit.

1MoreFord is offline   Reply With Quote
Old 01-21-2007, 12:59 PM   #2
Nick Prochilo's Avatar
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
I have always lit mine in the chimney. I put a few kingsford on the bottom then fill it the rest of the way with lump, lite with the starters and when they are going I dump them on both sides of my kettle and go to town. Indirect in middle if needed and good hot fire on both sides.

I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-21-2007, 02:36 PM   #3

Join Date: Jan 2007
Posts: 311
One thing about lump is that it burns hotter than bricks and usually a little faster. So your temps and time will be different using it versus bricks until you learn how to control it's different burning properties. But is a much better flavor in my opinion.

CarolinaQue is offline   Reply With Quote
Old 01-21-2007, 02:47 PM   #4
Pope O'Que
Smokey_Joe's Avatar

Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
It burns much hotter and faster than the regular charcoal briquettes. If you're doing some grilling you will not find a better heat source. If you're barbecuing you will find that you need to add smaller quantities more often in order to control the heat properly.

The low and slow method of cooking breaks down the collagen in meat and helps tenderize tougher cuts for easier eating.

Just wait...using LUMP won't soon be good enough, soon you'll turn into BBQ monsters like the rest of us and won't be happy until you're making your own lump!

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 01-21-2007, 02:51 PM   #5

Join Date: Jan 2007
Posts: 311
Or starting with lump and burning all wood from there on out!!!

But yes, I too am guilty of making my own lump. What better way to pass the time when cooking a brisket or pork shoulder. Gotta have something to do.

CarolinaQue is offline   Reply With Quote
Old 01-21-2007, 04:18 PM   #6
Saint O'Que
cleglue's Avatar

Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
It does depend on what you are cooking/grilling/smoking.

Here I have them banked to one side.

also here

On both sides

Practice, Practice, and more Practice.

I love the flavor of the food smoked/grilled with lump charcoal.
cleglue is offline   Reply With Quote
Old 01-21-2007, 05:23 PM   #7
Wizard of Que
DATsBBQ's Avatar

Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
Love that Lump

DATsBBQ is offline   Reply With Quote

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

All times are GMT -5. The time now is 12:56 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.