« Reply #6 on: January 11, 2017, 05:08:52 AM »
A couple guys I cook with had bags of the Original KBB stored in an unheated shipping container and on the concrete pad in a garage and all the bags on the floor had a green/grey/white mold on the briqs. They both cater and have bigass Klose pits and used a full 20lb bag to start the pit before adding log splits. They didn't have a problem with it.
We cooked a comp and they brought the KBB and we were using WSM's and I wouldn't have it my pits. Luckily a Home Depot was nearby.
I store my fuel in an unheated shed and rotate that stuff. YMMV
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I cook on: Backwoods Gater, Lang 36, Hunsaker Smokers, Pellet Pro 22" WSM, BGE's, WSM's, Cajun Bandits, PK Grills, Drum Smokers, Genesis Silver C, Weber Q's, Cookshack 008, Little Chief, La Caja China #2, Lodge Sportsman...oh yeah! Weber Kettles! Kamado restoration and pit modification hack!