Good review and information. I feel the same way. Lump charcoal is just carbonized wood. Lump charcoal along with wood is the oldest cooking fuel known to mankind. It's been used for 5,000 years of human history and even longer. Like everything there are disadvantages and advantages. Use what you need, when you need it, and how you need it.
Great video. I'm new to grilling and use lump coal. I thought I was doing something wrong with all of the variables not well understood. Looking forward to more informative videos like this!
I prefer lump for low and slow cooks due to the low ash production. I use briquettes for steaks. chops, etc.. I use B&B Hickory and Oak lump and it burns really ll for me. I use Kingsford briquettes simply because I cannot get B&B briquettes anywhere here where I live. One thing I don't like about Kingsford briquettes is the heavy smoke when first lit. To be blunt, Royal Oak briquettes suck, so Kingsford is what I use because Lowe's, Walmart, and Home Depot all sell it. Academy Sports here sells B&B lump, but not briquettes for some odd reason.
I wish I was your neighbor,man your cookin,we enjoy watching your cook-off s competition s, please Do more videos, thanks Mike and Cam From Huntington Beach CA..🍗🌶️🍺😋🍤🥩🥓🍐
Totally different results using Lump Charcoal in a Kamato or Big Green Egg than in BBQ grill. Extremely better in the Kamato or Egg. ar more consistent and even heat than briquettes, and no petroleum taste like you find in briquettes.
I never used the hickory lump before. Does it impart an "Hickory" flavor to the meat like it would if you added "hickory chunks" with regular briquettes? Thank you for sharing.
Can this Hickory lump charcoal be used as a stand alone source for smoke flavor for a low and slow cook, or would you also need to add smoking chunks or chips.. or would that be too over powering with this type of lump charcoal?
So just a small layer and pour the hot coals on top? I have sort of done that on a double cook in reverse. There was already hot coals from the first cook so I added more for the second
David Heilig old school bbq 123 sorry if I am answering this twice, but I use B&B Briquettes in Competition. I started with lump but it’s a natural product and pieces can be different sizes. Another brand I love is Blackwood. I shot a video of it too.
![Kodak Black - Catch Fire [Official Music Video]](http://i.ytimg.com/vi/A4ch-olIuZo/mqdefault.jpg)
Good review and information. I feel the same way. Lump charcoal is just carbonized wood. Lump charcoal along with wood is the oldest cooking fuel known to mankind. It's been used for 5,000 years of human history and even longer. Like everything there are disadvantages and advantages. Use what you need, when you need it, and how you need it.
Big Lew BBQ thanks for the comments. I am editing a new charcoal review now. It’s a charcoal shootout... two brands go head to head.
Great video. I'm new to grilling and use lump coal. I thought I was doing something wrong with all of the variables not well understood. Looking forward to more informative videos like this!
Thanks man
I prefer lump for low and slow cooks due to the low ash production. I use briquettes for steaks. chops, etc.. I use B&B Hickory and Oak lump and it burns really ll for me. I use Kingsford briquettes simply because I cannot get B&B briquettes anywhere here where I live. One thing I don't like about Kingsford briquettes is the heavy smoke when first lit. To be blunt, Royal Oak briquettes suck, so Kingsford is what I use because Lowe's, Walmart, and Home Depot all sell it. Academy Sports here sells B&B lump, but not briquettes for some odd reason.
I wish I was your neighbor,man your cookin,we enjoy watching your cook-off s competition s, please Do more videos, thanks Mike and Cam From Huntington Beach CA..🍗🌶️🍺😋🍤🥩🥓🍐
Thanks for watching
Totally different results using Lump Charcoal in a Kamato or Big Green Egg than in BBQ grill. Extremely better in the Kamato or Egg. ar more consistent and even heat than briquettes, and no petroleum taste like you find in briquettes.
How do you handle your coals if you cook a double. Do you just add unlit charcoal or do you start over.
I never used the hickory lump before. Does it impart an "Hickory" flavor to the meat like it would if you added "hickory chunks" with regular briquettes? Thank you for sharing.
B&B Hickory is the best! But I use it for hanging ribs not steaks
Another great video. Thanks! I'm basically a weekend warrior, but you've convinced me to try B&B for more $. They should be sponsoring you.
Ha! Maybe someday right? I am just happy you liked the video. I have really enjoyed making them. Thanks for watching
just got 140lb for 70bux of the briquettes
Can this Hickory lump charcoal be used as a stand alone source for smoke flavor for a low and slow cook, or would you also need to add smoking chunks or chips.. or would that be too over powering with this type of lump charcoal?
Do you have a copy of that sca recap sheet I could get?
If u layer the bottom with charcoal itll work thats what i do.Maybe i should make a video on that lol
So just a small layer and pour the hot coals on top? I have sort of done that on a double cook in reverse. There was already hot coals from the first cook so I added more for the second
I do that. Mainly for me just a little easier cooking in a 22 inch kettle. I get some super hot stuff or I can keep it mildly hot.
Great information, thanks alot
relaxman125 thanks Dude!
What B@B charcoal do you use really wana know
David Heilig old school bbq 123 sorry if I am answering this twice, but I use B&B Briquettes in Competition. I started with lump but it’s a natural product and pieces can be different sizes. Another brand I love is Blackwood. I shot a video of it too.
This was interesting
I like your videos just started watching them. The beginning had me laughing. Good job.
zachattack83 dude! Thank you so much. Y’all comments make me happy and keeps me going. I hope they help you too
Don't think people who are in competition need to watch these videos. If they do, they are not ready for competition yet.