Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: Joetee on April 19, 2017, 07:15:54 AM
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Ok just looking though the posts it seems most use briqettes instead of natural charcoal.
So let's have a discussion on this topic.
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A good read
http://www.npr.org/sections/thesalt/2013/05/24/186434261/the-great-charcoal-debate-briquettes-vs-lumps
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I bought a bag of this to try.(https://uploads.tapatalk-cdn.com/20170419/927bca13c049f5b1741274ca5a4695b1.jpg)
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I buy whatever is cheapest. I believe one of if the Statesmen has a saying that the meat tastes better cooked over less expensive Charcoal. I actually prefer the consistency of briquettes over lump for smoking. If I have lump on hand I'll use it when searing or reverse searing Ribeyes.
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Oh I guess 20 yrs ago when I had a little charcoal grill, I think everyone used Kingsford. But I was never really concerned about charcoal and just used what ever.
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For longer running cooking I frequently use briquettes, especially for smoking, but for anything hot and fast, I use lump charcoal.
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Disclaimer up front - I am sponsored by Nature's Own. However I was using it way before I was sponsored by them.
I've been competing for 13 years in BBQ contests and tried a bunch of different briquettes and lumps. I have found I win the most when I use Nature's Own Maple Sugar Lump. I also use it when I compete in SCA steak cookoffs. It produces less ash, has a very mild aroma, and is very consistent for my needs. Plus it gets hotter than briquettes which is what I want when grilling steaks.
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That's my go to lump as well. I don't know if you are aware, but they are now making briquettes.
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99% of the time I use lump or a hardwood briq. Don't believe the myth that says lump can't smoke at steady temps. I think some folks don't pack the ring tight enough and so leave too many air pockets which cause temp fluctuations. Then again, I may be full of shit. :)
However, my 18.5 WSM will run just as steady w/ lump as w/ KBB.
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A good read is the recent thread on kcomp costco sale.
Im not doubting anyone's preference or experience with running even temps but for me i recently discovered a diff b/w even temps per my gauge and even cooking across grates on my wsm..theres a big diff...your them may read even but you have uneven zones across your grate....
This is very noticeable when you smoke jerky....probably less noticeable when smoking hunks of meat...
If you smoke jerky uneven temps across your grate is very noticeable i solved this by using kcomp
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Theres always the big variable factor of technique...if you know how to work your preferred charcoal you can maximize your return of longevity and performance..but technique does exhaust a given fuels capabilities....theres a limit to each grade of fuels performance
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I'm in between preferred brands right now.
In my grills I'm using lazarri lump, coshell briqs, stubbs, and weber briqs.
I do my absolute best to keep Kblue out of my grills, but lately I've been using more and more of it due to lack of sales and availability of better brands. The ash leftovers are ridiculous and the plume of start smoke isn't very inspiring.
In my smoker/wsm, I use Kblue almost exclusively - despite my issues with it. For long overnights and low and slow, it's hard to beat the price, availability, and consistency of kingsford.
However, I never add fresh unlit kingsford to a cooker with food already in it. I can taste the difference that the kingsford starting smoke adds, and I do not like it.
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Always Stubbs and/or Coshell. Tried others, but they are the most consistent for me.
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Always Stubbs and/or Coshell. Tried others, but they are the most consistent for me.
Have you noticed any change in the coshell recipe?
The last few bags I bought at OSH had a different briq shape. They smelled the same, but burned differently and left more ash than expected.
I also found a briq with a giant piece of wire in it...
I was very disappointed, but glad I only bought 2 bags (instead of 30, which is how many I bought last time I found it)
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Royal Oak Chef Select Briquettes here. Consistent in smoke, flavor, heat and cost. Have tried Stubbs and Weber, but as stated before, we have developed a feel for using it.
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Stubbs. Burns clean. No hesitation adding unlit coals to my cooker mid cook. Tried lump and didn't like the inconsistent sized pieces and quick burn.
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Always Stubbs and/or Coshell. Tried others, but they are the most consistent for me.
Have you noticed any change in the coshell recipe?
The last few bags I bought at OSH had a different briq shape. They smelled the same, but burned differently and left more ash than expected.
I also found a briq with a giant piece of wire in it...
I was very disappointed, but glad I only bought 2 bags (instead of 30, which is how many I bought last time I found it)
I havent really seen a difference. I know why they went on clearance though. It seems like they are not producing and/or changing the formula.
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Specifically, the lump charcoals I've been using are:
Maple Leaf
Royal Oak
Basques (it's been a while - need to find some)
For briquettes:
Royal Oak (used for most grilling when briquettes are desirable and some smoking)
Maple Leaf (these have worked well in the WSM)
Kingsford (the bags I bought on sale to test with)
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My newest score(https://uploads.tapatalk-cdn.com/20170426/6dd529e19658e9214e865da198e83d88.jpg)
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Loon guano? Good luck with that!
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It smells great!
Actually, it's pure sugar maple briquettes.
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This stuff is great. Minimal smoke. Smells great. Lights fast. This is 5 minutes in.(https://uploads.tapatalk-cdn.com/20170426/8b54e9facfb2bc55aaef2541e8c1d685.jpg)
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Nice. Is that one or two starter cubes?
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just one.
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I'm in between preferred brands right now.
In my grills I'm using lazarri lump, coshell briqs, stubbs, and weber briqs.
I do my absolute best to keep Kblue out of my grills, but lately I've been using more and more of it due to lack of sales and availability of better brands. The ash leftovers are ridiculous and the plume of start smoke isn't very inspiring.
In my smoker/wsm, I use Kblue almost exclusively - despite my issues with it. For long overnights and low and slow, it's hard to beat the price, availability, and consistency of kingsford.
However, I never add fresh unlit kingsford to a cooker with food already in it. I can taste the difference that the kingsford starting smoke adds, and I do not like it.
I agree about the unlit Kingsford (and probaly all) charcoal. I did it once while smoking a turkey and did not like it. I always start coals in another grill and wait for mostly grey before adding. Same reason I won't even try the snake method. Thought I was the only one!
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I have run out of my Royal Oak Chef's Select, and can no longer buy any locally.
My other favorite all hardwood briquette is Stubb's, but I can only get it at Lowe's and it is a bit pricey (Walmart used to carry it for less).
I just bought a bag of Embers (R.O. Ridged Briquettes bagged for Home Depot) to try. I haven't used a standard, wood/coal/limestone charcoal in a long time. I may need to buy some lighter fluid for the full "memory lane" effect!
I still do most of my grilling over Royal Oak Lump, but the last two bags that I bought at Home Depot did not have the little "Made in USA" label on the bag. I haven't had any issues with it, but I think thatit may be imported...