Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: Turbo98 on May 30, 2016, 04:29:44 PM
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For several years now, I have been using a brand of charcoal found at the local supermarket. It is reasonably priced and seems to work well. It is private labeled with the store's name on it so obviously a charcoal company is making it for them. Lately, it seems it burns up pretty fast-even doing some brats during a grilling sesssion. So I thought I'd try something else and picked up a bag of Kingsford. The briquettes resemble each other in shape/design so I figure maybe Kingsford is the company supplying it to the store. So I tried it out when I grilled some brats and it seemed to burn hotter, longer, and smelled better longer. BUT today, I decided to do a couple slabs of baby back ribs. I've cooked them many times but not with this exact particular method. I put a couple standard bricks in my Weber kettle on the charcoal grate (off to one side) to bank off where the coals go. I'm sure there is a name you all have or this method. Anyway, I set up a water pan and used a rib rack. I filled the charcoal section with Kingsford and buried a couple large chunks of dry hickory. I lit 14 coals and spread them out on top. It didn't seem like there were enough lit coals to get it going but I just covered it with all vents wide open and let it go. I wasn't going a "low and slow" method this time around. I previously did a small pork roast thingy using this method and it worked well. But I used that store brand charcoal and it was burned up in less than 3 hours. Anyway, WOW!! Was that kettle hot or what and it lasted the whole 3 hours I had the ribs on there. Now it's been 5 hours (top vents closed after 3) and it's still boiling the water in the water pan!!!! Unreal heat and longevity. They lit up very fast too. I'm sold on this stuff for sure. I should have taken people's advice on here earlier. Now now I have to compensate adjust the vents and the amount of charcoal accordingly. I'm not sure how long this kettle is going to remain hot but it's still blazing, lol. Killer stuff!!!!!!!!!!!!!!!
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Try the Kingsford Professional/Competition. It doesn't have that nasty smell that the blue bag stuff has. Also produce lss ash and burn hotter and longer.
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It takes time to "live and learn" as the saying goes. KBB is a standard charcoal. Many other varieties are as good or better. Try some and keep good notes. One thing while I think of it, try to never close the top vent damper more than half way. It's usually best to have a "draw" on the system to pull off any bad smoke/residue, etc. Learn to control the air intake with the bottom dampers.
SJ
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I've been using Kingsford Blue (KBB) for years and years with no complaints. I know that some people are overly sensitive and have problems with that brand.
Certainly, try other brands of briquettes or even lump. You may find something that you like even better.
But, if you and your family don't have an unpleasant sensitivity to KBB, there's nothing wrong with it. Kingsford does give you a consistent product that will perform the same way time after time after time, and three times a year Home Depot & Lowes put it on a huge sale (two 18.75 lb. bags for $9.99).
BD
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Yeah, I will keep my eye out for other brands or even do some lump at some point. But so far, I really like the Kingsford's performance. I was just amazed at how much better it was with seemingly the same looking briquette. I didn't find the flavor or smell strange or anything.
I did look last night and sneaked an order into Home Depot for 5 two-packs of those bags you talked about. They were half off so it was hard to pass up. I'll pick them up later this week.
Thanks.
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@Turbo98 FWIW This is the usual Memorial Day KBB Sale ... some stores STOP the sale on the end of the day on May 31st. Check your store or get those bags of KBB today !!!
SJ
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Yes, I figured that sale was the usual one and would end very soon. I bought it online and will get to the store to pick it up in a couple days. Thanks.
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Don't worry too much, they run the same sale again around Labor Day.
BD
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Don't worry too much, they run the same sale again around Labor Day.
Awesome!
BD
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yea got my usual 20 bags worth at the Memorial day sale
KBB is not bad stuff, not the best but it works great.
I do prefer some other stuff though, Coshell is a great charcoal and very environmentally friendly.
Anyway, I do like briquettes best in the kettle, they are very easy to predict, I have post around here where I do test with specific amounts of coals.
I like to get it right, and I find with the small size of a kettle briquettes over lump because you have engineered amounts instead of just looking.
Anyway in my large smoker, lump works good but I have so much more area to dissipate heat if I overshoot.
I guess it is all about technique.
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Here in Canada we don't get those sales like you do in the US. My options are this as far as briquettes are concerned. Maple Leaf briquettes. Basically Maple leaf charcoal ground up and pressed into briquette form usin only wheat starch as a binder. Maple Leaf charcoal is a mix of Sugar maple, Beech & Birch. Otherwise I have the option of buying Kingsford which is basically a mix of crap wood, coal dust, limestone dust, some shit binder, but it looks sort of pretty when it ashes over, or Royal Oak, which is pretty much the same as Kingsford. Here Kingsford & Royal Oak is more expensive than Maple Leaf.Given that, and my trials with any briquettes available, including som private label brands, I ve come to this simple conclusion... I would not use Kingsford or Royal Oak briquettes even if they paid me. Hell, I would become a vegetarian before I would use that crap. Maple leaf Briquettes smell great, burn good and I would use those at times, but the amount of ash pisses me off.
Now, if you want to talk lump charcoal. The best is Basques. Pure Sugar Maple, beyond that, Maple Leaf charcoal is good as is Royal Oak lump. I actually liked Kingsford Charwood as well.
That's just my opinion.
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So are you saying that it's okay to grill your veggies over KBB?
BD
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KBB is fine if you allow it to ash over before adding your food to the grill... But if you want WAY less smoke during startup - go lump
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So are you saying that it's okay to grill your veggies over KBB?
BD
Sure! But then again I don't eat much veggies.
In fact, If I could get the sales like you guys in the US get, I'd have no problem with KBB, well, other than the amount of ash, but that's common with all briquettes.
Where I am, it's a different story.
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So are you saying that it's okay to grill your veggies over KBB?
BD
Sure! But then again I don't eat much veggies.
In fact, If I could get the sales like you guys in the US get, I'd have no problem with KBB, well, other than the amount of ash, but that's common with all briquettes.
Where I am, it's a different story.
Yeah, it's hard to turn down (almost) 400 lbs for $100 - unless you're one of those with a sensitivity to it.
I've used Red Oak and have not noticed any appreciable difference. I also a couple of bags of Stubb's that I'm waiting to try.
BD
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I don't know, I guess I just don't give a shit too much, I just buy what's on sale and stock up when it's available. There's pro's and con's to all of it so, whatever. I'd rather blow my money on a good cut of meat rather than a fancy bag of coal. Other than the Walmart brand "backyard basics". I bought that cause it was cheap and it sucks. I still have a bag of it and might just use that shit to start a bonfire sometime. And, am not sure if it would get the job done...
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I use Stubbs almost exclusively. Next would be the Jack Daniels, then the Coshell. Every now and then I'll get the Kingsford Comp if Costco or Sam's has a special for the same price as KBB at HD or Lowe's.
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I grill over anything--KBB, Royal Oak briquettes and lump, B&B lump. But when I smoke, it's Stubbs briquettes and nothing else. Stubbs burns cleaner than anything else I've used, the briquettes make it predictable, and it's not terribly expensive.
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I agree; Stubbs give so much more flavor on it's own, that if you don't adjust the amount of wood you'd use for other brands, it's very easy to over smoke chicken or even your milder cuts of pork.
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I've never used anything but Stubbs. Works great for me so why change? Cost does not bother me.
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My favorites in this order:
1. Stubbs or Coshell (when available on latter)
2. Hardwood (Royal Oak or Kamado Joe) Ace sells KJ hardwood.
3. K applewood
4. K-Blue ( I like the smell, what can I say!?) but I have to let it burn longer before cooking with it..
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@Turbo98, I picked up a bag of Rockford lump yesterday. It is 100% Missouri hardwood made down your way. Haven't used it yet. He is a link to there web site:
http://rockwoodcharcoal.com/
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Cool. I'd like to know how it is and may try it. Thanks.
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Just chiming in here... I use plain ol' Kingsford and nothing else. 14 Hour cook with the Worm and no real issue with the performance. Keeps a 225 - 250 F wit no problem. Yes... Ashy... most briquettes do that. However, I do have a bag of el' Cheapo "Kindle" charcoal. I use that for the start up coals. About 15 of em' get the Kingsford started. I place my hardwood in the beginning and near the middle of the offset stack. Fond of Apple or Cherry wood for pork but default to Hickory or Pecan for Beef ribs or Brisket.
Just my $.02
JR
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Well, so far the Kingsford is a lot better than what I was using. That's not a bad idea using the cheap stuff just for the starter coals. I need to use it up.
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The one thing I can say about KBB is that they have perfected their process through millions of bags over decades. For the sake of consistency you can always be certain you'll get the same burn rate and same temps every time. Makes it easy for planning a long cook, but like others here have said the coal dust and clay-like binder they use creates really thick smoke necessitating a constant clean draft. It also requires regular attention since it produces an abnormally large amount of ash and if you don't regularly knock it down it can strangle your fire.
Overall, my charcoal philosophy has evolved to buying better product and learning how to use less of it. I'm with @Darko in that here in Canada Maple Leaf is the best natural briquette on the market, but in general read the packaging and use your best judgement.
That being said - If you've invested in a great steak and you like that afterburner temp charred sear like the steakhouses, get yourself a bag of natural lump. It's not for every application, but for balzing heat direct grilling you won't regret it.
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i stick with stubbs.
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i stick with stubbs.
Stubbs is very good chit and Lowes has had some good sales on it.
I also use KBB.
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The one thing I can say about KBB is that they have perfected their process through millions of bags over decades. For the sake of consistency you can always be certain you'll get the same burn rate and same temps every time. Makes it easy for planning a long cook, but like others here have said the coal dust and clay-like binder they use creates really thick smoke necessitating a constant clean draft. It also requires regular attention since it produces an abnormally large amount of ash and if you don't regularly knock it down it can strangle your fire.
Overall, my charcoal philosophy has evolved to buying better product and learning how to use less of it. I'm with @Darko in that here in Canada Maple Leaf is the best natural briquette on the market, but in general read the packaging and use your best judgement.
That being said - If you've invested in a great steak and you like that afterburner temp charred sear like the steakhouses, get yourself a bag of natural lump. It's not for every application, but for balzing heat direct grilling you won't regret it.
Yeah, but KBB is the lowest common denominator, and Royal Oak isn't far behind.
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Looks like we must send all the reject KBB up to our Canadian friends !
:)
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I've discovered recently that Royal Oak charcoal briquettes are nothing but ground charcoal with a corn starch binder!!!
This from their website;
"Our USA produced briquets are made from ground charcoal mixed and bound with cornstarch, which is then formed into Ridge briquets. "
I think that probably the reason I did not originally like Kingsford or Royal Oak, is because of the additives in the briq's. That along with the stench.
Now, I've realized that the reason is that the charcoal I've always used has maple, beech & birch in the mix, or pure sugar maple, depending on the brand. It's an aroma I got used to. Royal Oak, IMO has more oak, hickory... etc in the blend. To me it stank/stunk... smelled bad, just because I wasn't used to it. I had bought some RO briquettes because they were on sale... and wasn't impressed because of the to me "stench", but it started to smell OK after a few cooks. Then one day I lit up some pure white oak lump to do some steaks, and to me it stank just as bad as KBB or RO. That's when it hit me... It wasn't the charcoal itself, it was the wood used. Wood I wasn't used to.
So, now I'm really liking the Royal Oak briquettes, especially since I can get them for $8.99 for a 15.7 lb bag.
So, I respectfully take my foot out of my mouth as RO is concerned.