I use briquettes (stubbs) I used to use kbb and never had complaints. IMO you just burn the Kingsford a little longer before the food goes on. But I also use lump (royal Oak) IMO it burns to fast and inconsistently. But it's all Jay a matter of preference.
01-29-2014 05:08 PM
I use briquettes with wood chunks mixed in. Usually pecan or hickory.
Kingsford blue bag is usaly gonna be the best priced also I feel is more consistent burning then most I've tried, I used the competition and it burned too hot and lump burns inconsistently! So try KBB with your choice of wood chunks and you will be a happy camper...IMO!!! Also flavors I tend to use is apple/cherry for my chicken, pork and tend stick with a predominant hickory flavor for any beef! But any way you feel like mixing to your own taste works ...just gotta experiment a little!
01-29-2014 05:18 PM
Royal oak lump and hickory chunks mixed with pecan or apple chunks
01-29-2014 05:22 PM
I use both, but lump can burn hotter when required.
Smith's Pig Pen
01-29-2014 05:52 PM
We like the Stubbs and some hardwood mix with several chunks of wood- we experiment quite a bit. We know exactly what we get with this blend in terms of burn, ash and temps. KBB has more ash and less burn in ours.
01-29-2014 06:28 PM
I use a mix of KBB and RO lump. I put a layer of KBB in the bottom of the basket and a mix of KBB and lump for the rest.... For wood I use apple w/ a little hickory, if doing beef I'll use oak.
01-29-2014 06:34 PM
Wicked good lump, (great burn and clean fire) I like chunks in my UDS, (I like persimmon, pecan, for pork, oak/cherry for beef and any fruitwood for chicken) Try as many wood combinations as possible. BBQ is a craft. Remember charcoal for heat, wood for smoke.
01-29-2014 06:37 PM
If you want to try a variety of wood check out fruita.com. They have good quality wood. Another helpful hint is to check craigslist for wood, Ive found some killer deals.