Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: jswilson on January 30, 2017, 09:51:36 AM
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Just picked up some at Lowe's. 19.99 for a 20lb bag. Gonna give it a whirl in the vortex and see how hot it runs and how crispy these wings can get!
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Looking forward to your review..
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Me too!!
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@jswilson thoughts?
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At that price, I may try a bag, if I see some
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If it says Weber then it is better.
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Not sure if they switched to their own label now, but last time I had a meal at the Weber Grill in Chicago they were using this brand:
http://www.ibwcharcoal.com/ (http://www.ibwcharcoal.com/)
(http://www.ibwcharcoal.com/s/cc_images/cache_9399548.jpg?t=1434798965)
(https://c7.staticflickr.com/9/8729/27597679134_63d5421e5b_c.jpg)
I was told they were trying to get this company to ramp up production and use the Weber brand - maybe that happened.
Of course, they have been known to use KBB too, probably a back up if they run out of the good stuff.
(http://onemansblog.com/wp-content/uploads/2009/01/weber-grill-8.jpg)
I love sitting at the counter and watching the action. They dump full bags in at once when they get low, and let 'er rip. With so much up-draft from the fans, and the bottom "vent" (really just an open cone shape) wide open, the flames are awesome! The ash carts are on wheels so they can be changed out quickly. They let the pile burn down until they can just flip the gate on top of the coals, and they use the back section for searing. From what I've seen the coals are in direct contact with the grate until it's time for another bag. The front section is baffled so it stays relatively cool, and they slide the meat back and forth as needed. The grates are unique too. (I have a detail pic I'll load later) the back section bars are rectangular shaped and look super heavy duty. They would have to be to hold up to that direct heat all day. The front section uses round stock.
Speaking of these ultra cool un-available kettles, anyone know what this contraption is on the back of some of the kettles? A new hinge maybe? @chefn58 ?
(http://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/6/62/6623389f-e3ed-5b7e-bc60-bdb57b30c43a/577c176e24adb.image.jpg?resize=1200%2C800)
Oh, and I just ran across this. New to me. Anyone???
(http://i.ebayimg.com/00/s/NTAwWDUwMA==/z/3EkAAOxygPtS9PkV/$_32.JPG)
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Weber Charcoal is now at my local Home Depot, but it is still $20 for the bag. I decided against purchasing....$20? At that price, my charcoal should make love to me. Then, went to Walmart, which I usually try to avoid, but they normally carry Stubbs...turns out they have nothing right now except Kingsford. So, I wound up having to get KBB. I am not thrilled about it, but thems the breaks.
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@56MPG Cool pics and info. Thanks.
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I love kbb but I really don't have any complaints of any briqs ive tried. I go through so much charcoal that I don't like spending more than 50 cents a pound. I like to play with lump for the sparks.
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It's probably just private label KBB. Surely it's being produced and bagged by one of the ajar companies.
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Hey guys, used the new Weber briquettes for the first time. Overall they seem to perform just fine, really similar to Stubbs. The smell during ignition was very mild, kinda like lump, and the ash production was similar to lump as well. I got consistent 400 degree temp (very windy conditions) in my 22" during my 1.5 hour wing cook. Here are some quick pics. Traditional KBB is the smaller briquette in the picture.
(https://uploads.tapatalk-cdn.com/20170206/4ab18629172bc0b05d7c93e8b9e7465f.jpg)
(https://uploads.tapatalk-cdn.com/20170206/24bb9c28f985627db25e283c6c40f771.jpg)
(https://uploads.tapatalk-cdn.com/20170206/04759062dfeb1cebf0d6438e0b2656d4.jpg)
(https://uploads.tapatalk-cdn.com/20170206/653b86c6d3337edac71d3e0af79d86e6.jpg)
(https://uploads.tapatalk-cdn.com/20170206/58078938efc9a1c7aff4252fdc76c89b.jpg)
(https://uploads.tapatalk-cdn.com/20170206/37c908a933e0098114296439f2b77c2e.jpg)
(https://uploads.tapatalk-cdn.com/20170206/e6f12241052cbd6cbeafe6626ed40ee4.jpg)
Overall, not bad. I would not hesitate to pick some up if you feel like trying something new.
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Looks similar to Stubbs.
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Looks similar to Stubbs.
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+1
Thanks for the review, man.
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If ash production is that low. It could be a game changer to me.
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I would say it is comparable to Stubbs in almost every way. If I remember, I will try and get a pic of the bottom of my kettle after my cook yesterday to show the ash production.
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(http://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/6/62/6623389f-e3ed-5b7e-bc60-bdb57b30c43a/577c176e24adb.image.jpg?resize=1200%2C800)
Haven't tried the Weber coals... haven't seen them around here. Butt, I want one of these sumbitches... Damn!!!
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(http://bloximages.newyork1.vip.townnews.com/stltoday.com/content/tncms/assets/v3/editorial/6/62/6623389f-e3ed-5b7e-bc60-bdb57b30c43a/577c176e24adb.image.jpg?resize=1200%2C800)
Haven't tried the Weber coals... haven't seen them around here. Butt, I want one of these sumbitches... Damn!!!
HELL YES! What do you think your granddaughter would say if she came over and saw that monstrosity!
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I just bought a bag and was impressed. It performed very well. You can read about it and see some pictures on Mad Meat Genius .com http://www.madmeatgenius.com/2017/02/weber-briquettes.html (http://www.madmeatgenius.com/2017/02/weber-briquettes.html)
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Weber Euro-Briqs are grooved.
(https://s27.postimg.org/fbks4mej7/screenshot_11.jpg) (https://postimg.org/image/v9thur8r3/) (https://postimage.org/)
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So.......what if it IS Stubbs? For those that have tried Stubbs, do they perform the same? If so which is cheaper?
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If ash production is that low. It could be a game changer to me.
Hells bells. At $1/# there better be almost no ash, and it better empty itself. ;D
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Stubb's is 9.99 for 15lbs at Lowe's doesn't make me want to spend another ten dollars for five more pounds!
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most places around me sell the 2 pack of kingsford for 20, ranging from 2 16,18 or 20 pound bags depending where you go. i tried lump once and it was like i was cooking fireworks, havnt messed with it since
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most places around me sell the 2 pack of kingsford for 20, ranging from 2 16,18 or 20 pound bags depending where you go. i tried lump once and it was like i was cooking fireworks, havnt messed with it since
My issue with lump is how much falls through the charcoal grate.....lots of small pieces. I would use it otherwise.
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My issue with lump is how much falls through the charcoal grate.....lots of small pieces. I would use it otherwise.
Use a second charcoal grate on top of the first with the rods running perpendicular. Helps a lot to prevent fall-through.
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I don't like the inconsistent sizes of the lump pieces, the fireworks when lighting the chimney, and having to use 2 charcoal grates. Switched to briquettes.
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I'll put up with sparks and odd sizes once in a while to do this. :o Don't try this with briquettes!
(https://c1.staticflickr.com/1/291/19453485901_4f4c61eb91_c.jpg)
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I'll put up with sparks and odd sizes once in a while to do this. :o Don't try this with briquettes!
(https://c1.staticflickr.com/1/291/19453485901_4f4c61eb91_c.jpg)
+1
searching for 1 18" straight lip twist ash pan.
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You're right. That is pretty cool. Saw Alton Brown do that. Never tried it myself. How different is the flavor and texture?
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I've only done the skirt steak.
I saw it on that Alton Brown episode too. Works great. About 2 minutes a side.
searching for 1 18" straight lip twist ash pan.
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Probably the best ribeye I ever had. Nothing compares. 4 minutes per side for these bad boys. No need to cover. These were about 1.5 inches thick from a local butcher. Taste=perfect. Texture=perfect. Gotta let the lump get white-hot. Nothing sticks. No ash at all on the meat. Smoke & flames are part of the entertainment.
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If ash production is that low. It could be a game changer to me.
Hells bells. At $1/# there better be almost no ash, and it better empty itself. ;D
If I had the sale options that you folks have in the US, I would agree with you. Alas, here in Canada, that doesn't happen. For the last 5 months I've been using Royal Oak briquettes because a local store has 15+ lb bags for $8.99 CDN. Before that, I used Maple leaf briq's at 14 bucks for 17.5 lbs. That was the cheapest price I had available to me. Royal Oak & Kingsford were more expensive for similar sized bags. So, for certain cooks, I wouldn't mind spending a bit more for the Weber just because of the ash volume. Now, having said that, I haven't seen Weber here yet, so I haven't had the chance to try it.