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Lump in your WSM?

post #1 of 9
Thread Starter 
Does anyone use Lump in their WSM? I know the manual says not to but I was wondering if someone else tried it & found no adverse reactions yet.
post #2 of 9
A lot of folks use lump in the WSM. I do on occasion but prefer the steadier temps I get with Stumps briquettes.

I bought an extra charcoal grate for using lump. You use it in a cross hatch pattern it conjunction with the stock grate. It holds the lump in place better not allowing it to fall through to the bottom.
post #3 of 9
Thread Starter 
Thank you for the response sir.
post #4 of 9
I use only lump, but I also do shorter hotter cooks.
For overnighters, a quality natural briquette would be good.

I notice a big difference between charcoal types with the WSM.
The airflow through the smoker is pretty small so any odors get bottled up with your food more so than other smokers.
I had some kinds of mesquite lump that were so strong in the WSM I didn't add any smoke wood at all.

The warning/disclaimer might have to do with the fact that lump can get hotter.
post #5 of 9
pretty much always use lump, long smokes, short smokes, whatever. I think i burns cleaner/better.

I dont think i ever read the WSM manual, I got a copy of the book Low and Slow and that was all I needed.
post #6 of 9
I'm with Chisoxjim on this one. Lump only in any of my cookers. The briquettes,IMHO, give off a funny smell natural or not. Get plenty long enough cooks in the WSM and drums.
post #7 of 9
All my smoker eat the same thing, get started with a little lump then all wood from there.
post #8 of 9
I've cooked with royal oak lump and with Stumps briquettes. Myself or anyone else has not been able to tell the difference.
post #9 of 9

I'd like to revive this thread:

I'm accustomed to using an electric smoker.  I just bought a ProQ smoker, which is very similar to the WSM.  I have not received it yet, but have started to wonder how I actually smoke with wood.  Obviously, the charcoal provides the heat, but I don't recall seeing a basket or a section to put wood for smoke.  Do you guys just mix it in with the charcoal briquettes or use a pan on top of the heat?  I have to assume chunks and not chips are best in this type of smoker.

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