Used kingsford for the first time this weekend... I had been using royal oak on my newly built uds. Ask the soon to be wifey to pick up some charcoal, and I suggested kingsford blue since I've only used lump.
In testing it, i had all the vents open and it barely got above 300. lump well over 450. The only thing I will say was better is it held temp better, but it smoked a lot more (white). Didn't smell that good, tons of ash.
I better find a way to make it work... I have 40lbs of this dirt.
Oh well... It's better than gas I guess.
05-06-2013 04:53 PM
I use Kingsford in my UDS and kettle, other than the initial heat up, no problems. It will never get as hot as lump, but, 400F should be possible in a grill. White smoke is incomplete combustion, let the charcoal heat up.
The biggest problem is ash build up, that stuff will clog vents in no time.
05-06-2013 05:43 PM
I only use lump in my UDS. It seems to burn hotter than KBB. Conversely, I only use KBB in my Backwoods - lump burns too hot and fast.
05-06-2013 05:46 PM
Use it hot to kick off the minion method with lump in your UDS. or Buy a dutch oven.
05-06-2013 06:56 PM
Kingsford will throw white smoke at first, but then settle down. I wait until the white smoke is done and the temp is right to put my food on.
05-06-2013 07:09 PM
Originally Posted by bludawg
use it hot to kick off the minion method with lump in your uds. Or buy a dutch oven.
05-06-2013 07:10 PM
I stopped using Kingsford. I'm almost exclusively Stubb's.
05-06-2013 07:17 PM
The Old Blue is getting ragged on pretty good. So I am going to come to the defense of the Kingsford. Buy the Competition grade Kingsford.
It really is good stuff. Kind of like them childhood lessons, if you can't say something nice etc etc etc.
Beer Please :-D
05-06-2013 07:23 PM
My UDS basket always contains a mix of KB and lump. But I always start the minion using KB.
05-06-2013 07:28 PM
The problem with KBB and the minion method is that new coals are constantly being lit. Therefore, a fair amount of that white smoke and start up smell lingers throughout the cook. That has been my experience, anyway. I used KBB to season my UDS, and that is that last time it will grace my fire basket.
05-06-2013 07:37 PM
Originally Posted by Mrpotamus
The problem with KBB and the minion method is that new coals are constantly being lit. Therefore, a fair amount of that white smoke and start up smell lingers throughout the cook.
In the basket new coals are constantly being preheated from above before igniting, therefore they shouldn't produce white smoke.
05-06-2013 07:48 PM
I use it in my UDS all the time. Works fine...........
05-06-2013 08:11 PM
Exclusively lump. Kingsford smells bad as in stinky.
05-06-2013 08:15 PM
Seriously, why does everyone freak the fark out when there is a hint of white smoke??? As long as you aren't puffing away like a freakin' Powerstroke with a bad turbo you will be just fine. Thin Blue is desirable BUT a bit of white smoke isn't going to completely ruin your meat. Keep it all thin smoke, regardless of color, and you'll be just fine.
As for Kingsford, I use it for grilling burgers and dogs only. And usually only buy it when the 40lb double pack is on sale.
05-06-2013 10:18 PM
Kingsford blue is extremely consistent fuel. I use it almost all the time. I had two bad bags of Royal Oak a few springs ago. The must have been stored on a warehouse floor because they did not seem to come up to full temp. I have since used more at friends places and it was very good. Long story short, the blue has never let me down for over twenty years. It is not showy but I know it well. It reminds me of Jim Beam bourbon and Grain Belt beer. They might not be trendy but they are a great product that always gets the job done.