oh I see where you are going with this
personally, I dont use KBB or anything like it
I dont like that smell it gives off. Sure it goes away but whatever caused it is still in the charcoal. Whatever filler, borax, whatever is in it is in it all the way through.
I choose not to have that on my food.
I dont care if I can taste it or not
I dont want it on my food.
I either use a lump or an all natural briq that does not give off that smell when lighting. Depends on what I am doing
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie
Member Great Lakes BBQ Assn