Weber briquettes

[Joetee]

Well I tried my first weber briquettes.
I used one chimney filled and poured them into a SnS with all vents open on my 22 inch kettle.
I cooked a little over 100 split wings with outstanding results and had plenty of heat left over to cook something else if you desire.

They took longer to light than my lump coal but well worth the time. They burned hot for hrs.

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[Travis]

How was the ash compared to regular kbb?


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[Joetee]

@Travis It was about to rain so I didn't get a chance to look. I'll try to remember to look too night.  But I did not have to mess with it at all during the cook. Temp stayed around 400 to 500+ throughout the cook time.  I haven't used kbb yet. New to grilling with charcoal in about 25 yrs.

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[HoosierKettle]

You probably know this, but you can close the vents and snuff the coals out when finished. Then you can shake the ash out and add a little new coal on the next cook. Just a way of conserving coal


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[Joetee]

Oh man thanks.  I'll try and remember this.  Thanks

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[HoosierKettle]

Your welcome. I'll use the used coal 2 ways depending on what I'm doing. Used coal starts slower so I'll fill a chimney half full with new then add the used coal to fill. The new coal on the bottom catches quick and gets the chimney going much quicker and easier than if you had used on the bottom.

The second way is if I had my coals banked on the previous cook. In your case, in a slow and sear, I stir the old coals and clear the ash leaving them banked and light a half or more of desired amount of new coal in a chimney and pour over the old coal when fully lit. If I'm wanting high cooking temps, I leave the lid off until most of the new and used coal is lit.  This works great if I'm doing back to back cooks using banked coal or would work well if a had a slow and sear I would imagine.


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[Joetee]

How was the ash compared to regular kbb?


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Hey @Travis, a full chimney of weber briquettes filled the ash catcher about 1/2 way. There are a few lumps that had burned out when I closed it all down after cooking. 

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[Darko]

Weber can shove their briquettes you know where. They are great briquettes. I'm on my fourth bag, I love them, but 25bucks plus tax... get real.

[Travis]

That's my feelings too. Hard to justify that price.


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[Bertl]

Do you guys know where the Weber briquettes are produced? Do you have a production in the USA?
I read in this magazin that the briquettes are produced in Europe  (Poland).
I can buy a big bag for 11,90€ ($13) on sale. Additional 2 pictures out of the magacine:


Bertl

[Bertl]

Now i know why they are that expensive over the big pond. 

Bertl

[Darko]

Our weber briquettes are made in the USA

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[Spen1818]

Still waiting on my free sample...


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[SmokenJoe]

Haven't tried them as yet, but it's going to be pretty hard to beat Stubs (or even KBB for that matter)   ...   especially when it's on sale at Lowes

SJ

[Darko]

No, SJ... it is not hard to beat KBB.  That's like saying it's hard to beat MacDonalds for burgers or Budweiser for beer...

All that stuff is OK, not great.  It's basically your lowest common denominator.  Stubbs on the otherhand is near the top end of the scale.