Kingsford Comp, you failed your last chance..
 

About 7 hours into my butt cook on my WSM, I started getting some erratic temps, so I checked the coals, I was a bit low so I added a few handfuls. I'm now 9 hours in and with all bottom vents open, I was gradually dropping down to 230 and would not raise.. Checked my coal ring and it was damn near empty, so I had to add about 5lbs just now to hopefully get me to the end.

This stuff just burns off too fast for me.. I'm going back to kingsford blue..

According to paddio daddio's tests k comp burns slightly faster than kb, but not that much faster.

What other problems have you had? I love the stuff for direct grilling.

switch to Stubbs - just my two cents, but I've super long and consistent burn times without a lot of ash

Lump for me, Kingsford had a funny taste. It took me all summer to figure it out now my Q is fantastic.

X2 funny taste and hideous smell for me. I use lump for my smokers kingsford hickory in the OTG if I'm doing burgers...

it is all i use 3/4 of 18lb in uds 18 hr at 250 i by a pallet a year

I used to run KBB all the time and was let down by it a few times so i bought a bag of Stubbs and let me tell you, just try one bag. Very dense briqs and nice long burn time, i feel like its a lot longer than KBB

No other problems, I was just disappointed that I had to reload at 7 and 8 hours. I read stories of 20 hour brisket cooks on 1 load and I wonder what I'm doing wrong..

I'll pick up a bag and try it.

The butt turned out great, 8 pounds and hit 195 at 9 hours, probed like butter and pulled fine after a 2 hour rest. There was a small tough spot that could have benefitted from another 5 degrees, but the taste testers didn't notice :)

There is always someone who can speak up about having a problem with any kind of charcoal out there. Use what works for you. I would try lump if you haven't tried it. It is different for sure, and I much prefer the smell. And for cooking, smell can tell a lot.

I tried my first bag of KBB a couple of weeks ago for some lame kabobs. It had that 'Kingsford' taste that others had mentioned but if ran forever! Tried K-comp today on some naked chicken breasts so I could get the taste of the briquettes to see what it tastes like, had less bad flavour but didn't burn for as long. Usually run RO but tonight for ribs and corn my buddy used some sugar maple lump and it was ridiculously good. It's Canadian so you probably can't get it down south but its the best I've ever used with dragons breathe in second place.

I run K Blue and K Hickory in my UDS and have never had a problem. I can get temps up to 375 and as lowvas 220 just on tweaking air controls. Not sure if there's a huge difference btw wsm and UDS.