Offset Smoker BBQ Charcoal - Does Lump Burn Hotter Than Briquettes?

Подписаться 25 тыс.

Просмотров 12 тыс.

50% 1

We know lump charcoal burns hotter than briquette charcoal, but how much hotter in your Offset BBQ Smoker? In this video we find out which bbq charcoal does what in you Offset Smokers!
BBQ Smoking 101 Playlist: • BBQ Smoking 101 - Basi...
Website: www.comparisoncooking.com
Subscribe to the Channel: / @comparisoncooking
Facebook Group: / kingsfordstockade
All the equipment I use in different cooks!
The Best Spice Company - Neil Sarap BBQ
neilsarap.com/
Used this Inkbird to make sure the food was cooked perfect!
amzn.to/2XVOKvn
For my Sous Vide Cooks - Anova
amzn.to/2SxkaT6
Classic Weber
amzn.to/2YenKGZ
Traeger for easy and great flavor
amzn.to/2YixQGK
Finishing Salt for the WIN
amzn.to/2XXZold
Dual Purpose Fire Pit (I got my at Lowes for $200.00) so you might want to shop around!
amzn.to/2SudPrs
Awesome Torch
amzn.to/2YcjIPp
Sous Vide Container
amzn.to/2Ocm3pK
Sous Vide Lid
amzn.to/2JVrOme
Sous Vide Rack
amzn.to/2Y4B2ql
Vacuum Sealer (Most Fun Toy)
amzn.to/2JUSzXX
Vacuum Seal Bags
amzn.to/2YeBfT2
Bubba Blade Filet Knife
amzn.to/2SxGbkp
Bigger Bubba Blade 😎
amzn.to/2JSUgFi
Charcoal Chimney Starter
amzn.to/2Ka5wgP
FryWall - Great for keeping the splatter down
amzn.to/2XWj4pS
FIrst Inkbird 4 Probe (Also Really Good)
amzn.to/2YscqHq
Tripod for Phone (I use an IPhone for my shots)
amzn.to/2XZczCG
Electric Spice Grinder
amzn.to/2ZZFEyX
Spray Bottles:
amzn.to/381lUNS
#bbq
#offsetsmoker
#Charcoal

Опубликовано:

15 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 97

@ComparisonCooking 3 года назад

The BBQ Journal: comparisoncooking.com/

@ComparisonCooking 3 года назад

Replied

@BackyardSmoke614 3 года назад

Man your speaking truth, I had to learn this with all of my pits. Taking notes and learning the pit is key to a good cook

@ComparisonCooking 3 года назад

Absolutely, once you've got that baseline, you can pretty much cook on anything!

@thegentlemandrummer8753 3 года назад

I’ve ALWAYS wanted to see a video like this!

@ComparisonCooking 3 года назад

Glad I could deliver!

@meatthecookk.2227 3 года назад

Awesome brother love the experiment and certainly agree with taking notes on cooks to better understand opportunities.

@ComparisonCooking 3 года назад

Thanks for watching bro! Hope you are doing well!

@TheSirondil 7 месяцев назад

40 degree swing from probes 12" apart on the grill? Dang. I wouldn't have expected that wild of a difference

@ComparisonCooking 5 месяцев назад

Yeah, its kinda of crazy how big the swings can be.

@beers-jackofbbq 3 года назад

That was a good one Kevin! As soon as I saw you title, I knew I would be watching! Pretty much what I expected, but it will have others not doing as much trial and error as I have done over the years! Hope you are doing well! Cheers!

@ComparisonCooking 3 года назад

Thanks Craig, hopefully it helps people build their foundation of good BBQ! Thanks for watching!

@SmokingDadBBQ 3 года назад

I like Rockwood for lump. Nice video

@ComparisonCooking 3 года назад

Yeah it’s good stuff, thank you!

@thegalleryBBQ 3 года назад

Awesome job buddy. Watch the airplane go by... lol Gotta love it!

@ComparisonCooking 3 года назад

Haha, always something going on!

@tompatton4010 3 года назад

Try and level the playing field, Don't go by volume,go by weight.I think that is why the lump was on the decline.Lump will not take up the same space as an equal volume of charcoal

@tompatton4010 3 года назад

Good video.

@ComparisonCooking 3 года назад

Thank you! You make a great point, I’ll have to redo with this premise. I did the chimney because that’s how most of my viewers I talk to start their fires. But I’ve been asked about doing this with weight a few times now and I appreciate the way you asked it!

@michaeldavis395 3 года назад

I take it u took in consideration the amount of cooking area your heating. Also consider trying this , I often use a mix of charcoal and lump . Maybe give this a try and see what your results are. Great video .👍

@ComparisonCooking 3 года назад

I do a lot of mixing and matching, it’s a great way to get to temps and delicious taste. I didn’t do it for this video as I wanted to show the drastic difference. Glad you enjoyed it, thank you for watching Michael!

@BartlowsBBQ 3 года назад

Great comparison, love my lump charcoal! Great reminder for documenting learnings with the BBQ Journal!

@ComparisonCooking 3 года назад

You bet! Everytime I get to the pit, i'm like "wait, what does what again" hahaha.

@redbic420 3 года назад

It’s cool to see how consistent the briquettes burn compared to lump and to see those spikes from lump I’m guessing since it’s all natural it’s less consistent but can get hotter with the same amount for less time. Great video and info as always brother. 👍🏼

@ComparisonCooking 3 года назад

Exactly. I'm glad i finally recorded the data points, We all know lump burns hotter, but whats really happening for how long? I didn't think it was going to spike and drop that fast.

@HarmonHeat 3 года назад

Dr Comparison! That was a great explanation 👏👏👏👏. This is where I come with all my bbq questions

@ComparisonCooking 3 года назад

I’m glad you enjoyed it brotha! Appreciate the support!

@HarmonHeat 3 года назад

@@ComparisonCooking I just used lump for the first time the other day and it was definitely different. I was curious what those differences were

@kreator73 3 года назад

Nice my dear Friend. Excellent! Have a great time . Greetings from Youre friend Kreator.

@ComparisonCooking 3 года назад

Thank you! You too!

@michaelleesrvideos1628 3 года назад

Have you ever tried to use both at the same time or even burn the briquettes first and add them on top of the lump and visa versa to see how they burn together

@ComparisonCooking 3 года назад

I normally mix and match all the time, more just to try and get temperature where it needs to be. Flavor wise I get that primarily from my wood. But you will pick up better flavors from the lump.

@toranas1500 2 года назад

I love the smoke that comes from lump, but I really struggle with temp management on my offset. It's smaller with thinner metal, so I get a lot of swings. Like you showed, lump spikes and dips a lot more. I've found that briquettes make for a much more consistent temperature, and last longer. Thanks for this video!

@ComparisonCooking 2 года назад

Thank you!

@randyanderson800 2 года назад

I use a mix of the two

@wtgphoto 3 года назад

The area under the curve = total energy ;) (ok, a rough analogy, you get the idea). Thanks for the video, good info, loved the firebox slo mo!!

@ComparisonCooking 3 года назад

Thank you. This was a fun one to make, will probably be doing a follow up with an equally weight comparison.

@darind4920 3 года назад

I tried Kingsford competition briquettes from Costco for the first time this weekend and they are significantly hotter than Kingsford original. I was pretty much exclusively using lump before but this stuff is a good middle ground.

@ComparisonCooking 3 года назад

Good to know! Thanks for sharing!

@JasonBlackmore 3 года назад

I leave a couple peices of lump inside the firebox to heat up and add that at 30 min with wood also to keep the coal bed up. I add wood about every 15 mins

@ComparisonCooking 3 года назад

That's the way to do it to get great results everytime! Thanks for stopping by!

@justplanefred 3 года назад

I see the Joe peaking around the corner. Great video I wonder if the vents would make enough difference.

@ComparisonCooking 3 года назад

Ok Joe is about to shine, recording starts after this weekend!

@debbiechapdelaine2200 3 года назад

Love a good experiment! Very interesting. Thanks!

@ComparisonCooking 3 года назад

Glad you enjoyed it! Thank you so much!

@PitmasterOntheWay 3 года назад

Great video once more man! You know I appreciate your channel a lot cause I think we are trying to accomplish the same thing! 👍 I've seen a lot of people debate Charcoal Vs Briquettes to light the Offset smoker! In the end you are just trying to build a bed of coal to get the splits ignited. With this purpose in mind, both (Lumb and briquettes) get the job done! Wouldn't you agree that this discussion is a bit overrated? At least for beginners I would recommend briquettes just because it provides a more "even" heat. Cheers from Finland!

@ComparisonCooking 3 года назад

I completely agree, this discussion is completely overrated. Just like a lot of topics people nitpick over in Bbq. I’ve seen a lot of people change their minds over the past few years and start being open to new methods. But some people what to make a mountain out of a mile hill on some of this stuff. Thanks for watch and keep that smoke rolling 👍💨💨

@PitmasterOntheWay 3 года назад

@@ComparisonCooking I agree with u man! 👊

@randyanderson800 2 года назад

Thanks for the info I use a mix of lump and briquettes. My question is can I add lump coal to the pit without burning them first to avoid that nasty smoke like briquettes?

@ComparisonCooking 2 года назад

If your are adding a handful or two every half hour/hour you are fine. If you are dumping a whole charcoal chimney half way through the cook, you might want to get them burning in the chimney before hand. I’ll add a handful every half hour typically. Around the 5 hour mark though I’ll have to get another whole chimney going if I’m trying for a 10-12 hour cook.

@randyanderson800 2 года назад

@@ComparisonCooking thanks a lot, I bought a brisket 4lb small but not cheap and I don't want to mess it up.

@CAJUNRNEWBBQ 3 года назад

I didnt like the wide swing in temp in my stockade. So i modified it. Now i read the same temp or within 5 degrees from left to right. I start with lump or birquets and add logs. Dont need to add more charcoal till 2.5 hours in. ( I am adding logs thou during thst time.)

@ComparisonCooking 3 года назад

I did a modification and got the temps really close for about 10 more cooks. Went out today and the temp was off by 50 degrees again, pretty strange. Went with briquettes to wood only today, and temp swings were all over the place. If the winds blowing its a pretty finicky pit!

@CAJUNRNEWBBQ 3 года назад

@@ComparisonCooking dang. Well i went and made myself a difuser plate for it. I need to make a spare so that video will be coming as soon as the new hole saw gets to me this week. It keeps my temps pretty even, regardless of what i use.

@embecmom5863 3 года назад

this is a great video really useful.. Do you think it depends on how good your lump vs brick is? I certainly have found that cheap lump vs brick doesnt burn has hot and certainly doesnt last at as long as brick. So I am using a combination of brick and lump, but I am using a cheap offset to practice fire management to then upgrade to larger.

@ComparisonCooking 3 года назад

Definitely, I used to use cowboy charcoal all the time, then I got a bag of Fogo, and it burned 100f hotter with the same amount. I also normally use a mix of lump and brick 👍

@realmadridzidane5 3 года назад

Good quality briquettes like Kingsford/Royal Oak is my personal preference. With the uniform shape and size thats one less variable I have to worry about

@ComparisonCooking 3 года назад

I haven't been able to find Royal Oak locally, but I want to try that and B&B, I hear its good stuff! Thanks for watching!

@nategibbons172 3 года назад

Kingsford is NOT quality. Royal oak is good, B&B is awesome but Kings is full of garbage.

@jimhayes2676 3 года назад

Thanks for the information!!!

@ComparisonCooking 3 года назад

My Pleasure!

@blakep6229 2 года назад

did you let the metal cool all the way back down to starting temp of the kingsford? also was it warmer outside when you used the lump, being later in the day? im not hating on your methods bud, just been something i been curious about myself anyway. i would think it would need to be a two day experiment, same starting and ending factors. unless there was a clear and obvious winner. 50 60 degrees doesnt impress me with those factors involved.

@ComparisonCooking 2 года назад

I would agree with during the day, moisture changing on a wood stack after baking all day in the sun. Unfortunately, the conditions will always slightly be different even if I wait the next day. From all the times I’ve used lump, and all the research from others bbq people. Lump burns hotter. Thanks for watching and the input

@no_chefs_here3194 3 года назад

nice analysis!!

@ComparisonCooking 3 года назад

Thank you!

@MACKTHEBLACKGOAT 3 года назад

What's the the instrumental you have in this video. The one when you was pouring the brickets.

@ComparisonCooking 3 года назад

Charcoal chimney, you can get them at Walmart/Home Depot/ local hardware store if they have a BBQ section 👍

@MACKTHEBLACKGOAT 3 года назад

@@ComparisonCooking I'm talking about the music you was playing in the background when you was pouring the charcoal brickets

@ComparisonCooking 3 года назад

@@MACKTHEBLACKGOAT oh mannn, now I feel like an idiot 🤦‍♂️. It’s called The High Line, by Causmic. Got it off RU-vid music library. Can normally see music credit at the bottom of the description in videos.

@MACKTHEBLACKGOAT 3 года назад

@@ComparisonCooking don't know bro didn't look but I knew that you knew. That beat is insane man.

@usmczippoguy7947 3 года назад

As a cheap ass lump is way too expensive to run in my Oklahoma Joe's offset. I stick with original Kingsford to get the job done once I've wrapped and no longer need to waste wood.

@ComparisonCooking 3 года назад

That's how I do it 90% of the time. Every once and a while I'll use lump mainly for video comparisons!

@mknewlan67 3 года назад

I’m even cheaper. Once it’s wrapped it goes in the oven. Don’t like to waste wood.

@ComparisonCooking 3 года назад

@@mknewlan67 that’s the smart way to do it!

@brentondudley3925 3 года назад

Do you recommend getting a basket for your charcoal? Does that make a difference? I am assuming the air flow is better.

@ComparisonCooking 3 года назад

If the grate is high enough up and you get in a good routine of adding wood and charcoal throughout your cook you don’t need one. However if you use a lot of charcoal it is helpful keeping it all lit and close together. Can always try it out a few weeks into experiment, don’t need to get it right away.

@IndianFlavor 3 года назад

Like 10 NYC sharing my friend 👍🏻👍🏻👍

@ComparisonCooking 3 года назад

Thank you so much

@sheilachanceproffitt9839 3 года назад

Dyna Glo Signature Barrel compared to Dyna Glo Signature Vertical smoker

@ComparisonCooking 3 года назад

I’m definitely interested in vertical smokers, I don’t think they get as much recognition as they should.

@sheilachanceproffitt9839 3 года назад

@@ComparisonCooking I wondered if you knew if the walls were as thick on the Signature Vertical off set by Dyna Glo as the Signature Off Set Barrel smoker that is currently out of stock. I read somewhere that the steel is not as thick on the Vertical but otherwise good. The Dyna Glo Signature Barrel DGSS730CBO-D-Kit is currently out of stock all over the country. BurningBrisket gave it glowing reviews and no Cons. I have been looking since February. I finally called Dyna Glo and they said they will have them back in stock in June. I was poised to buy the Vertical offset until they said they will be back. That is the smaller Barrel off set and it runs about $344 to $400. Read Burning Brisket reviews. They like the vertical off set also but said the walls were a little less steel and not as good for cold weather. How cold is cold?

@ComparisonCooking 3 года назад

@@sheilachanceproffitt9839 my guess is 30F or below

@squarespongespider5656 2 года назад

was told an offset is a stick burner and not designed to burn coal efficiently to maintain proper temp for a 10-16hr cook..

@ComparisonCooking 2 года назад

Depending on the make. The big box store cheap offset smokers (Under $500) normally can't go wood only. Firebox isn't big enough, charcoal is your friend with these offsets. Bigger fireboxes that are insulated can handle wood only.

@squarespongespider5656 2 года назад

@@ComparisonCooking thanks for the response, need all the help I can get with my new hobby...

@ComparisonCooking 2 года назад

@@squarespongespider5656 Our Facebook group has a lot of help tips, Backyard BBQ Smokers. Normally can get quick responses when prepping for your smoke.

@carlosenriquez3188 3 года назад

Would the results be any different if you weighed a certain amount of each?

@ComparisonCooking 3 года назад

Probably, but wanted to go by the most common method people use, and that’s filling up a chimney. People can make adjustments from there. Thanks for watching Carlos.

@carlosenriquez3188 3 года назад

Got it! Keep up the great work!