This process drives off the moisture, impurities, and volatile gases that were present in the wood. Basic charcoal is produced by burning a carbon-rich material (such as wood) in a low-oxygen atmosphere.
If we start from the beginning, we can better understand the process. I can run my Down East Beast for 12 - 14 hours on a single 8 pound bag of cowboy lump with more than enough orange coals to add more if i needed to.Īs far as the fines and small pieces, these are not put into the bag, but rather they are a result of rough handling by the shipper and/or the retailer. I've been using cowboy lump for 10 years with absolutely no complaints, in fact I love the large pieces. They seem to last the longest in my smoker. I really wish I could still buy Weber Briquettes around here. I am glad I only bought two bags last time it was on sale. This is the last time I will buy any Cowboy Lump, the bag was mostly broken up fines with a few large chunks. The cooker maintained 365 for the next six hours with no issues, but I noticed a slightly off taste in the pork probably because of having to restart the fresh charcoal. I quickly started up a chimney of Kingsford BB and dumped in the fire basket and filled it up with more Kingsford. About 2-1/2 hrs in I noticed the temp dropping and when I checked the only charcoal left burning was the briquettes I used as a starter. I set my ATC for 365 deg and let it come up to temp.
I started about 1/2 a chimney of royal oak, dumped in in my Hunsaker Vortex basket and filled it with Cowboy lump.
Yesterday I decided to do a hot and fast 8 lb bone in pork butt in my Trail Embers Smoker for a family get together.
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