- 824 Posts. Joined 1/2008
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Bout the version built for cabelas called Masterbuilt Sportsman Elite. Listen, it's supposed to be a smoker, but really, it's grill, no, an oven, that's it. I've used it several times now in order...
Just purchased this unit a few weeks ago have only used it 3 time and just the love the way to cooks. Real easy to keep temps and the smoke box is huge.
This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
Is this Lump??
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How its made?Ever see the Discovery Channel show Dirty Jobs? They did a episode on how charcoal is made. A lot of it is old construction material, untreated of course. So, I would say to find a chunk of 2x4 (as long as its oak) is probably not impossible.
I thought thin "blue smoke" was a good thing?
What's wrong with "thin blue smoke"? Last I checked, that is the good stuff. It's the white smoke that you want to avoid.
I use alot of naturalmesquite lump and reg kings briqs. Let me tell you man, that stuff takes off like solid rocket fuel. I put some in my drum (50/50 RO lump and Kingsford hickory briqs) and did a minion start with a half chimney of RO. My drum shot up into the 300s and it would not come down. I thought my whole basket of royal oak and kings was gonna burn up before I could put the meat on. It settled down after about 35 min with intake and exhaust shut, but burned for 13 plus hours before I went to bed. I'm by far no expert with RO lump, but light it sparingly and keep the reigns on it..
I think the thin blue he was refering to was the ignition smoke you get when you light any charcoal.
Also like Pit4Brains said keep a sharp eye on it and catch it before it gets much above 200°. I usually damp it down hard as soon as my smoker hits 200°, then slowly open the vents just a little bit at a time till I get to my target.
Around here it's hard to find lump made in the good ol' USA. No telling what if any controls are in Argentina, Mexico, Brazil... etc.... I saw this one at Wal-Mart and will be trying it out in the near future.
Here's a link to the Naked Whiz "The Lump Charcoal Database"
Hope this helps out!!
- Is this Lump??
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