Charcoal type for Weber SNS cook

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Alpaul666

Newbie
Original poster
May 26, 2021
1
1
Hi,

I am looking for some advice regarding the fuel for my Brisket smoke this weekend. I have a 22" weber and just bought a slow n sear for it. I have a lot of experience grilling, but none doing a smoke.

I have researched how to do a weber style smoke using the slow n sear and have all the equipment (including sitting around beer) but none of the videos or articles goes into the charcoal. Almost all use briquettes. I have generally only used lump the past couple of years as I like the way it grills. Should I be using briquettes or will lump be fine? In your experience, was one superior for getting the desired outcome when doing a long smoke?

Thanks in advance for your responses.
 
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Lump generally burns hotter, and briquettes usually burn cooler and a little slower. When I smoke on my Weber kettle I use the snake method with briquettes, main reason they are all the same size and makes it easier to maintain the temp I want.
 
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Hi,

I am looking for some advice regarding the fuel for my Brisket smoke this weekend. I have a 22" weber and just bought a slow n sear for it. I have a lot of experience grilling, but none doing a smoke.

I have researched how to do a weber style smoke using the slow n sear and have all the equipment (including sitting around beer) but none of the videos or articles goes into the charcoal. Almost all use briquettes. I have generally only used lump the past couple of years as I like the way it grills. Should I be using briquettes or will lump be fine? In your experience, was one superior for getting the desired outcome when doing a long smoke?

Thanks in advance for your responses.
Congratulations on getting the slow n sear. My advice is: use briquettes. They are more consistent like stated and burn more evenly.
Good Luck.
 
I use kingsford in my SnS and throw a couple BnB charlogs on em.
 
If you can find it..

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Dissenting opinion...I use lump for everything. Briquettes leave too much ash. If it's not getting in the food, it's getting all over me when I clean up.
And unless you like awfully small snakes (lizards?) I find they work just fine in labyrinth (controlled burn) patterns.
No brand loyalty here either. I'm fine with the Hecho en Mexico products...only occasionally see something that I don't consider food-appropriate.
 
I use Royal Oak premium ridge charcoal briquettes in my 22" Weber that uses a SNS. Very happy with it.
 
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