Quote Originally Posted by bfish View Post
In my old weber kettle, I like kingsford briquettes for most things. They burn longer and with less temp. I still use a water pan above coals (mound to one side). Lump gets really hot and burns out quicker. Lump does produces less ash. I like lump for searing steaks, but for anything that is on their for more than a few minutes, briquettes is the way to go, IMO. Now if you have a ceramic cooker with very tight air flow controls, lump is the way to go. For smoke, I like oak or hickory but fruit and nut wood is good too.
bbq-brethrens dot com is great site, it really shorten my learning curve. PS I have over 300 lbs of briquettes in the garage, bought all at Memorial day sale ($9/40lbs).
Lowes has the Kingford for $9.99 for 40#. I too have 300#
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