charcoal

[pwendel7]

on another forum there has been a huge debate about the type of charcoal used. a lot of people seem to hate kingsford because they say its quality has gone down in recent years, many of them use lump or are using Royal Oak briquettes. What about on here? I am just a back yard Q'er, so I have been using Kingsford.

[Qjunkie will]

I prefer real wood charcoal.

[Grumpy Gator]

I use Kingsford in my WSM because of the long cook times I can get with it. A 15-16 hour cook is not unusual with one ring of charcoal (roughly 12 lbs). I think Kingsford is the best briquets still. It does leave a lot of ash though. I don't notice any off flavor with it, but some people do.

For grilling I like lump. Lump burns hotter, lights easier, and has a better flavor. There are several good lump charcoals. A good reference for lump charcoal can be found here: www.nakedwhiz.com/lump.htm

[Dirty Ron]

For charcoal I use Sugartown (which is Michigan Maple lump) or kingsford. Kingsford is mighty ashy, but who cares - kinda cheap and the price is right.

I often use Kingsford for a nice coal base to start a cook.

[pwendel7]

'preciate the input. i was using kingsford because of cost as well. ash really wasnt a factor for me, since my cooking times arent as long as you guys competing.

[Buckeye]

I've been burnin strate wood, cept fer the Kingsford bed of coals at the start. Mite switch ta lump ta see how that werks.....they say less ash..we'll see...Buckeye

[Texana]

Hey Buckeye, as you grow older you see less and less ash ever year dont ya :?: :?: :?: :?:

[Buckeye]

Don't ya know it :cry: :cry: :cry: ....Buckeye

[Mac]

Here is a comment I posted recently at another site. The poster wanted to know how the KAMADO Coconut Extruded Charcoal would work in a "Backwoods Smoker".

"Buzz,

I have used this charcoal when I had my #7 KAMADO oven and I have no reason to believe that you would get anything other than a great result in the Backwoods or any other oven for that matter. It is also on sale at this moment for I believe $6.99 for a 16.5 pound box, FOB Sacramento. This charcoal is very dense, has some of the longest burn times as measured by "The Naked Whiz" (see his website for all the particulars) is practically ashless and is very close to a perfect heat source. The charcoal adds "very little" to "nothing at all" to the taste of what your cooking. Due to the denseness and burn characteristics of this charcoal your 16.5 pound box is really equal to buying about 33 pounds of BTU cooking energy. Quite a bargain in my eyes.

Kamado also has a website, check it out.

Mac"

[Big Rob]

Qjunkie Will,

What is "Real Wood Charcoal"? Where do you get it?

I know nothing about Charcoal?, Lump? etc.... Heck I never even heard of Lump until I read this forum...... I hear that Kingsford Charcoal is inexpensive and a little ashy like my elbows :mrgreen:

[Big Rob]

8)

[Mac]

Big Rob,

As I understand it, wood charcoal is made from "Real" wood that has been treated with very high temperatures that carbonize the wood product and turn it into useable "Wood " charcoal. This is sometimes referred to as Lump Charcoal, I believe.

The KAMADO website has a much more scientifically based explanation of Lump, Briquette and Extruded charcoals and is interesting, if not a little boreing, reading.

:D :D