What the best type of charcoal for the smokenator? Have anybody been successful using lump charcoal
931444
I use the Kingsford competition briquettes. They work great. I strongly discourage using lump charcoal for this device. It burns VERY hot and VERY quickly... sort of the opposite of what you are trying to accomplish with a smoker setup.
931445
I'm pretty sure that it will work best with briquets. Lump charcoal inherently varies in size from chunk to chunk and I think that might make it harder to maintain a consistent temperature. If you worked with your lump charcoal, making or selecting all lumps that are about the size of a briquet it might well work fine. You'd have to work out your own "settings" though, as the instructions are based on standard briquets.
931446
Lump charcoal burns very hot. I would STRONGLY suggest the old standbye, Kingsford. Works for me and should for you too! :)
931447
Can you not get Weber Premium Briquettes in the USA. Available in the UK they give a four-hour burn, no worries. Perfectly even, and very densely compressed, without much residue. Accordingly, not the quickest to ignite - not a problem with a gas-ignition Performer - but extremely stable.
931448
I have been using Kingsford charcoal that is very successful. Using the temperature gauge at the top of the kettle is the key, however!!!! In accordance with the instructions, I also did a trial run to make sure I understood how it works.
1314778
I prefer lump charcoal such as Royal Oak. The larger pieces hold heat much better and break down slower than briquettes. Lump charcoal seems to burn the fresh wood I sometimes use at a slower rate as well. I love using my smoker and hope you have a similar experience.
1956927
I dearly love my grill and don't notice a strong charcoal taste. I use lump charcoal from natural wood that has not been processed. Another option if you have access to wood from fruit or nut trees i.e., hickory, pecan, apple, oak is go. Pine, fir etc. are not good etc. gives grilled foods a nice taste. Other woods, you might want check to make sure they are not toxic
669449
I have used chunks of different sizes with good results. Neither chips or chunks will burn to ashes so what remains can be used to add smoke when grilling with charcoal briquets. You will have to use more chunks than chips though to get the same effect, because food apparently absorbs more smoke flavor early on before cooking temperature gets high and chips will initially outgas faster during that stage.
84020
I use Ram Golden Charcoal, in a silver wrapper with blue and pink designs on the wrapping. Bought it at my local smoke shop
1598239
Don't use any charcoal. This smoker uses a propane burner with lava rock above on a vented pan. To produce smoke, place wood chips/chunks on the burner pan. Fill the water pan also for moist smoke. Then meat or fish on the 2 racks. You control heat with the propane burner. The vent on the top of the cover control the amount of smoke. You can easily maintain 220-250F measured with the thermometer on the cover. Good instructions and recipes are included. This is a very good smoker and grill.
1308786
You can get this electric or charcoal. I have the electric model and am satisfied with the performance.
426779
The few times I've used it that has never been an issue because the charcoal lasts so long. Use the lump charcoal that burns for a long time. I've wondered how to add charcoal even though I've not had to. It seems that you would have to remove the food and then add charcoal.
1170113
No, I use charcoal and then add hardwood "chunks" (not chips) that I purchase from a Walmart and they really add to the flavor of the meat I smoke in my Dyna-Glo. Just be sure and soak them in water for a couple of hours before you get started. That way they will smolder rather than burn up. You can get hickory, mesquite, cherry, apple, and other hardwood chunks for different flavors.
1605738
I use them with a chimney of lump charcoal and put two starters in the bottom of an aluminum pan, light them, and place the chimney on top. When they're ready I dump them into the grill where I've placed 2 full chimney's of unlit lump charcoal. I've not had a problem with these leaving any waxy residue, they burn up and remain this strange little shell almost like Styrofoam. If you light the charcoal with them right in your grill, they will end up being completely burned up, you'll not know they were in there. I swear by these and will never use anything else, they are amazing little cubes!
873344
I have had this grill for over a year and have done a few brisket and Boston butt roasts. I have never used any lump charcoal because I still had a load of briquette I bought on 50% off sale from Home Depot. I have never had to add charcoal for the brisket low and slow cook, 8 to 10 hours long. Set at 225 degrees it would easily go the entire cook without need to add coals. The thermal efficiency with this smoker is amazing.
232598
Its designed for Kingsford charcoal however I have used mesquite and hickory wood chips once the coals get ashed over. It adds a real nice smoke to the meat but even without chips the flavor is great.
530548
Wood chunks work better. A Weber potholder, A good SMOKING cookbook. My husband and I just got the Weber Smokey Mountain, and we love it. We bought lots of cheaper smokers, but none compare to this one!!!!! ENJOY!!!!!!!
873343
Only way to add coal is through a pass through hole in the top grate. Because if the design, lump charcoal can burn very slowly for about 4 hours. Adding coal to a slow cook is a problem with all Kamado style cookers. The answer is to find the right vent setting and use enough lump charcoal.
1349124
I line mine with aluminum foil and pick up the foil. Sometimes, when it gets bad, I lay it on its side and spray it down with a hose. Either way charcoal removes pretty quickly.
596307
are you using lump charcoal? ignore the suggestions, double the recommended amount - light it in 4 places. I am using Frontier lump, but there are many other good ones (see The Naked Whiz Review http://www.nakedwhiz.com/lumpindexpage.htm?bag). I use a Looftlighter, but there re many methods. mine goes to 740 degrees in abut an hour
1187054
You have to use the bisquettes, because the burner of the smoke generator is an element that has around 2" x 2". You cannot use wood,chips or saw dust.Hope this answers will help you make your decision.