Which charcoal

[Vwbuggin64]

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.

[Lightning]

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)

[Darko]

My newest score

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[56MPG]

Loon guano? Good luck with that!

[Darko]

It smells great!

Actually, it's pure sugar maple briquettes. 

[Darko]

This stuff is great. Minimal smoke. Smells  great. Lights fast. This is 5 minutes  in.

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[kettlebb]

Nice. Is that one or two starter cubes?


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[Darko]

just one.

[Raindog]

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!

[jcnaz]

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...