Tried out KC for the first time yesterday cooking up some filet mignon and it worked out great.
Last time I cooked it was Valentine's day and I used KBB so I used the same methods but different coal.
Started in a chimney on my Genesis (still haven't got a hold of and orifice for my Performer)
Comp lit much faster and did not produce as much white smoke.
I run the vents wide open with full baskets and the KBB would hit 500 at the lid thermometer.
Comp soared well past the 550 mark and I had to dial the vent down.
Sear was way better on the steaks and i think I could taste a difference in the final product.
I'm sold of this Kingsford Competition for my steaks, anyone else use it for other stuff?
I imagine long cooks could work out well but the vents would have to be dialed down from where you run them with KBB.