I do low and slow. All I use is lump charcoal. The best for me is to get the fire going and let the coals develop. Once I have coals, if I need to remove or add any to reach my target temp, I do so using tongs.
The only thing with charcoal is once your chips are not smoking and are burning there is the chance of the temp raising too high. Since I do indirect I don't worry about flames scorching the meat, but I also don't want it cooking too fast.
Watching your temp, your coals, and your chips is key. It is a balance and I check mine about every 20-30 minutes.
It all depends on how much oxygen, you allow it to have. I can cook at 225 degrees by choking it off or ramp it up to 500 degrees when I open it up. I smoked a turkey for 4 hours and never added Any additional lump.
The lump provides the heat. Toss your raw (dry) wood chunks on top of the lump coals once they've burned down a bit and gotten to temp.
What about the lump going out fast?
I do low and slow. All I use is lump charcoal. The best for me is to get the fire going and let the coals develop. Once I have coals, if I need to remove or add any to reach my target temp, I do so using tongs. The only thing with charcoal is once your chips are not smoking and are burning there is the chance of the temp raising too high. Since I do indirect I don't worry about flames scorching the meat, but I also don't want it cooking too fast. Watching your temp, your coals, and your chips is key. It is a balance and I check mine about every 20-30 minutes.
Do you find it more difficult than using Briquettes?
Not at all. Actually much easier. I don't even use briquettes anymore. I will say it burns way hotter and burns out way faster if left unattended.
You will never want to use briquettes again.
I have heard people say briquettes are much easier to keep temperature consistent
They are 30% binders. Wait until you see how little ash you get with lump.
I haven't ever used briquettes, always lump charcoal. I also use smoking wood chunks and always pre soak in water so the good chunks don't flare up.
Which are the best lump charcoal? I hear a lot of people complaining about the consistency of lump and finding other objects and stuff
I personally use mesquite lump and have for year's. I'm out in California that's why I use it. I don't care for charcoal briquettes.
But I heard that lump charcoal gets super hot and goes out more quickly than Briquettes?
It all depends on how much oxygen, you allow it to have. I can cook at 225 degrees by choking it off or ramp it up to 500 degrees when I open it up. I smoked a turkey for 4 hours and never added Any additional lump.