I have an old original Redi-Smok electric smoker made right here in Houston, bought it about 20 years ago. I'm no pro, but it works well for me.
18.5 inch beat up WSM I keep that way as it chugs along between 250 to 275 degrees regardless of the Chicago weather temps. I use it year round and probably more in the winter. Did a good job at the Nelson if I say so myself. I hear a rumor a 22 inch may be coming my way in a few days for my B-day :grin: .
How about lump versus Kingsford? Among the urban cognoscenti here belief in lump is a fundamentalist talking in tongues religion :lol:.
Wicked Good lump is my fuel of choice
I prefer Royal Oak Lump, but have no problem doing Kingsford. I find the Kingsford Competition Briquettes are pretty decent.
One more bonus for the Kingsford, when I do a rotisserie chicken I don't have to do two burns of charcoal and leave half of it burning. Then Kingsfords burn for the whole 1.5 hours and are just about out by the time the chicken is done. If anyone has a Webber 22.5", get the rotisserie and you will not regret it one bit.
Yup, I think the lump is great for direct grilling, steaks, veggie kabobs, etc, but the briquets keep the temp up and going longer for smoking and other long term heat requirements.
A new question, has anyone done a whole hog in the ground? I did, Hawaiian style, and it was easy!
Kingsford regular for my slow smokes in the WSM. Lump mixed with hardwoods for direct grilling.
FYI Home Depot has twin packs of the 13.5 lb bags for $5.98 for Memorial Day. Lowes has twin 20 lb bags for $9.99.
I use Fire King lump for grilling. I will usually soak some chips (currently oak, before that persimmon) in beer, wine, cheap bourbon or some other liquid and throw them onto the coals right before I put the meat on.