Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.
by Zippy » 05 May 2011, 17:38
but will light using briquettes (presumably decent quality or coconut shell type?).
Is there a reason for this? Why not just light using a chimney of the lumpwood? Be interested to hear the reasoning behind it.
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by British BBQ Society » 05 May 2011, 17:47
Getting a good bed of longer burning Charcoal helps and the briquettes do the job nicely, Lump is cleaner for the minion method etc
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by dajamjar » 05 May 2011, 18:29
On a related note, restaurant lump comes in pretty massive chunks, do those with ProQ's/WSM etc split those chunks down to a more manageable size? I'm finding the larger chunks aren't burning through completely and take up a lot of real estate so plan to trim them down to something more jam jar sized.
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by Steve » 05 May 2011, 18:31
I only split the really big ones but what you're saying about jam jar size sounds about right.
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