I started a different thread about how Kingsford blue bag does not burn as hot as lump for smokin' turkey and beer butt chicken. I wanted a quick smoke, all I had was blue bag so I estimate it took 2.5 hours longer with blue bag compared to lump.
If you want constant temps I'd go with blue bag. Had the birds on a 22" WSM, the 3 bottom vents 100% open and top vent 100% open, averaged 225* the whole time and the ring was full, and a full load of lit briquette's from the charcoal chimney, outside temp 20* or so. I'll stick with lump for birds, not sure about butts and brisket and ribs.
Rusty the cat is my taste tester and he keeps the critters away. The small plate is the chicken, the big plate is the turkey that was brined in tip's brine
If you want constant temps I'd go with blue bag. Had the birds on a 22" WSM, the 3 bottom vents 100% open and top vent 100% open, averaged 225* the whole time and the ring was full, and a full load of lit briquette's from the charcoal chimney, outside temp 20* or so. I'll stick with lump for birds, not sure about butts and brisket and ribs.