Charcoal

[Doug G]

What is your favorite charcoal for low and slow? I have done ribs 3 times using Kingsford original. The first time the came out great. I used the snake method and a few wood chunks. The second time I did the bank method and the ribs came out very Smokey, not good at all. The third time I went back to the snake and just a piece or two of wood. They were very Smokey again. Now I am wondering if the Kingsford is causing the over Smokey flavor?
What method and what charcoal do you use?
Thanks!

[LightningBoldtz]

I like weber coal for anything, esp when it is at $4 or $5 per bag.

[RRRanger99]

1. Weber
2. Stubb's
3. Frontier Lump Charcoal

[Mike in Roseville]

1) Royal Oak "All Natural" (Walmart)
2) Cowboy All Natural/ Stubbs
3) Weber

Maybe skip the wood chunks? You'll get a more subtle smoke from just the charcoal. Another thing to consider is the type of wood you are using. Alder/Cherry/Apple/Maple have a much more subtle smoke than Hickory/Mesquite.

[Mike in Roseville]

 

[Mike in Roseville]

 

[Mike in Roseville]

 

[HoosierKettle]

The type of wood chunks used makes a huge difference. I like apple and cherry.

Also the meat takes on the most smoke when it first goes on so if your choking your top vent down trying to maintain a low temp at start up when your producing the most smoke then you will end up with a dirty smoke flavor.

If your fire is burning right and it's settled in to clean smoke before you put the meat on, you should be good with any charcoal.


Sent from my iPhone using Weber Kettle Club mobile app

[CurtP]

Put your wood under the charcoal, never on top.

My favorite lump is Jealous Devil.

[bigalsbbq]

I soak apple wood chips in water for 20 min..then sprinkle lightly over briquettes..and that's it...no repeat just once

Sent from my SM-G955U using Weber Kettle Club mobile app