Mr Livi

50 minutes ago, paul6057 said:

I suspect using lumpwood in a UDS, you'd struggle to maintain a controlled and low temperature unless your unit is really sealed air tight. I, like many, use briquettes in my WSM, and have been using Aussie Heat Beads, which you'll see mentioned a lot around here.

Fantastic, thanks Paul. I just looked up Aussie Heat Beads, had never heard of them. Do you mix them in with "normal" briquettes or do you use all Heat Beads? 

1 hour ago, AdamG said:

thats correct👍

The only way to use lumpwood for long cooks is if you have an airtight grill with only the intake vent allowing air inside, otherwise it just burns as hot and as fast as it possibly can.

I can recommend the weber briquettes just like Justin, they are the best ones I have used and very consistent in quality. I used to exclusively use them on my old grill.

They seem expensive compared to the cheap ones but they last longer....which basically makes the cheap ones a false economy👍

Thanks Adam, I'll definitely get the Weber ones then and put a few bits of nice wood in amongst the briquettes. Do you know how much to use? Again, most of what I've seen says "fill the basket" or "I've used a good amount" but I haven't been able to find lbs or kgs unfortunately.

Thanks for the quick reply Justin, much appreciated!

So in simple terms (for my simple mind) lump will burn quicker than briquettes and you'd have to add to the basket during the cook? 

Hi folks, I have just begun my smoking adventure and joined this forum about 15 minutes ago because you're all saying useful and knowledgeable things that I am liking.

I have a UDS and most videos on youtube, instructions online and books I've read don't really mention the coal and they seem to use basic BBQ briquettes - e.g. the stuff you buy out front of your local Esso. 

However I just couldn't believe the coal was so unimportant so did some more digging and I've found you guys. 

So given all the experience you guys have I'm looking for some advice. Does anyone have experience using the kind of restaurant grade lumpwood charcoals you are talking about in a UDS? If so, does it maintain temperature well, does it last through an 8+ hour brisket cook? Are there any good / bad experiences you can share of using lump in a UDS? 

Thanks in advance for any replies! I'm new to this so be gentle.