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Swapped to lump charcoal after 10 years of briquettes and ruined my first cook
Ive been using standard briquettes since I got my first Weber kettle back in 2015. Last week I picked up a bag of Royal Oak lump charcoal from the Ace on Main Street because it was on sale. Fired up the smoker for a pork shoulder and the temp spiked to 350 in like 20 minutes. I learned real quick that lump burns way hotter and faster than briquettes so you gotta adjust your vents and maybe use less fuel. Has anyone else struggled with the switch or is it just me messing up my airflow?
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king.aaron1d ago
Royal Oak lump is notorious for running hot. I switched a few years back and had the same panic when my first cook shot past 300 before I could blink. You gotta open the vents way less than you think, and maybe start with half the charcoal you'd normally use. Took me about three cooks to stop fighting it.
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