Charcoal

[wessonjb]

Who else likes the kingsford professional for cooking and searing steaks ?


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[wessonjb]

Also , has anyone ever tried using their chimney starter and left over charcoal to sear ?


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[bcjustin]

I tried the professional bag once. I couldn't tell much of a difference. I was doing a really long cook though. I tried it because the bag said it burned longer.  Is your grate on top of the chimney to heat it up quicker? Never thought of that...


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[Wahoo95]

Kingsford Professional.....I use that stuff for everything!!!

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[Wahoo95]

Also , has anyone ever tried using their chimney starter and left over charcoal to sear ?


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I use a Vortex to sear then move it indirect to finish

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[wessonjb]

Also , has anyone ever tried using their chimney starter and left over charcoal to sear ?


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I use a Vortex to sear then move it indirect to finish

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Mine is the poor mans method lol


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[wessonjb]

I tried the professional bag once. I couldn't tell much of a difference. I was doing a really long cook though. I tried it because the bag said it burned longer.  Is your grate on top of the chimney to heat it up quicker? Never thought of that...


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As my steaks are coming up to temp , I light a chimney full of used charcoal to sear over. By time my steaks hit 120 the chimney is smoking hot to sear


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[wessonjb]

I tried the professional bag once. I couldn't tell much of a difference. I was doing a really long cook though. I tried it because the bag said it burned longer.  Is your grate on top of the chimney to heat it up quicker? Never thought of that...


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The professional burns hotter than regular. I like using it strictly for steaks and chicken. On long low and slow I use the blue


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[bcjustin]

I'll give the professional another try next time I need a bag.


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[Mrennis84]

I prefer Stubbs.  All natural and more bang for your buck.

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[MrHoss]

For flat out heat lump trumps all briquettes.

I sear stuff with lump piled to within a inch or so of the cooking grate.....never put the lid on though as you are flipping every 20-30 seconds to keep the meat from burning. Flipping often removes the need for finishing off the heat.

[captjoe06]

Lately I've been reverse searing my ribeyes with fantastic results.  I'll use lump for steaks. Briquettes (any briquettes) to smoke mostly using the snake method unless in the WSM in which case it's minion.

Charcoal baskets blazing>ribeyes offset>internal temp 120> direct over the coals to sear >done

pink edge to edge.

[TonyUK]

Also , has anyone ever tried using their chimney starter and left over charcoal to sear ?

Yes. But I use one of these.  http://unknownbbq.com/chimney-griller/.
Balancing a regular grate on the chimney does not bode well. Been there.....

[wessonjb]

Lately I've been reverse searing my ribeyes with fantastic results.  I'll use lump for steaks. Briquettes (any briquettes) to smoke mostly using the snake method unless in the WSM in which case it's minion.

Charcoal baskets blazing>ribeyes offset>internal temp 120> direct over the coals to sear >done

pink edge to edge.

Reverse sear imo is the only way to cook a steak.


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[wessonjb]

Also , has anyone ever tried using their chimney starter and left over charcoal to sear ?

Yes. But I use one of these.  http://unknownbbq.com/chimney-griller/.
Balancing a regular grate on the chimney does not bode well. Been there.....

That's sweet. Thanks for the info. Definitely ordering this.


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