Butt Rubb'n BBQ
Take a breath!
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Its the cook, not the charcoal!
- Thread starter ---k---
- Start date
Whistler
Full Fledged Farker
Only time I use KBB is a small chimney to get the wood started (usually use a "Texas match" instead) but used as a starter I don't notice the chemical taste you mentioned. Could be the wood flames or the fact it's mostly burnt up by the time the wood is going good and I put the meat on. I start the chimney with a wad of paper under the KBB (no fluid) and that might help keep the chemical taste down some as well though I do notice the smell until the chimney gets going. YMMV
charrederhead
Babbling Farker
There IS an odor to KBB as it initially burns that is not present in any lump I've used.
BUT, my biggest gripe w/ KBB is the outrageous amount of ash it leaves behind.
I'm also beginning to think lump is actually more economical. Case in point- 2 WSM cooks ago, I did spares @ 250 for ~6 hrs., starting w/ a full ring. I shut it down. A few days later, I found some sweet Italian pork sausage in the fridge, went out to the WSM, lifted off the sections and saw ~1/2 of the ring left, w/ VERY little ash. This does not happen w/ KBB. I grabbed my Alaskan matchstick (sorry Texas brethren, but the flamethrower deserves a REALLY BIG ASS state name :thumb
, and fired up that remaining lump, and the WSM cooked @ 250 for 3 hrs, then I opened it up to 300 for an hour, then I took off the sausage (nice crispy skin) and let it stay at 270 for another hour before shutting it down. I haven't checked to see how much fuel is left, if any.
I swear lump is cheaper in the long run, and saves time by not having a chitload of ash to deal w/ after each and every cook.
Just my humble opinion. I could be wrong. Wouldn't be the first time (today).
BUT, my biggest gripe w/ KBB is the outrageous amount of ash it leaves behind.
I'm also beginning to think lump is actually more economical. Case in point- 2 WSM cooks ago, I did spares @ 250 for ~6 hrs., starting w/ a full ring. I shut it down. A few days later, I found some sweet Italian pork sausage in the fridge, went out to the WSM, lifted off the sections and saw ~1/2 of the ring left, w/ VERY little ash. This does not happen w/ KBB. I grabbed my Alaskan matchstick (sorry Texas brethren, but the flamethrower deserves a REALLY BIG ASS state name :thumb
, and fired up that remaining lump, and the WSM cooked @ 250 for 3 hrs, then I opened it up to 300 for an hour, then I took off the sausage (nice crispy skin) and let it stay at 270 for another hour before shutting it down. I haven't checked to see how much fuel is left, if any.I swear lump is cheaper in the long run, and saves time by not having a chitload of ash to deal w/ after each and every cook.
Just my humble opinion. I could be wrong. Wouldn't be the first time (today).
Smokin J's
Got Wood.
Ok, so I have only used KBB in my Webber. I need to try lump so help me a little: where is the best place to get it? And, what do I need to do with it to burn properly (I have seen many posts talking about uneven burn).
M
Mark Warren
Guest
Cash and Carry up here has 40 pound bags of Lazzari lump for $13.95
---k---
is One Chatty Farker
:doh: It seems like this thread is having the opposite effect. My premise is that it has been demonstrated that a good cook can get good results with kbb. My humble opinion is that blaming the charcoal for bad results is like blaming the type of cooker. It is the cook, not the charcoal. The type of charcoal is probably one of those last 5% things.
I can accept all the personal preferences for using lump. Ash, heat, belief of taste are all good, acceptable reasons to use lump. You like lump, I got no issues with you. I use both myself.
But, those that blame a drum or such not working correctly on not using lump, well, I think you got a few screws loose.
Where are all those kbb defenders we normally see pop-up?
code3rrt
Babbling Farker
Well, Id have to agree with the premise.....after all, it IS the cook who controls/chooses the cooker, the fuel, the choice of meats being cooked(usually), the rub/seasoning and tends to how it all works together to get the desired results.
All that being said, I am leaning more and more towards lump to get the results that I want personally, and the Kingsford competition seems to work a little better than the KBB for me as well.
That's what works for THIS cook.
KC
All that being said, I am leaning more and more towards lump to get the results that I want personally, and the Kingsford competition seems to work a little better than the KBB for me as well.
That's what works for THIS cook.
KC
TheJackal
Full Fledged Farker
That's his whole point. It's a take on the old phrase "It's not the arrow, it's the indian." Yes technically, the arrow will kill whatever the indian is shooting at. But without the proper training, skill, and practice, the arrow will not come anywhere near the intended target.
So, the OP is trying to say that it's not the meat, the charcoal, the cooker, etc that makes a perfect meal. A cook can still buy a Wagyu brisket or a Berkshire pork butt and still fark it up. (Don't ask me how I know)
Get it? It's not the charcoal, It's the cook. And for the record, I do not use KBB.
SmokinJohn
Babbling Farker
never mind
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LT72884
Babbling Farker
my theory with KBB and i have tested is this. Im thinking that as the fat drips on the charcoal and vaporizes, the chemicals in KBB may react to the lipids from the meats causing a foul taste, but when the lipids/fats drip onto hot lump, there are no chemicals for it to react with. Maybe the borax in the kbb doesnt like fat. it is an irratent to tissues and fat is a tissue... just an idea
Bludawg
somebody shut me the fark up.
I agree that a seasoned cook can achieve good results with the stuff it just don't mean he's gonna eat it. If it was my only choice for my personal meal I would make do with a NESCO roaster & a George Foreman first.
J-Rod
is Blowin Smoke!
Personally I only notice the chem smell in KBB when it's lighting up. After the briqs are hot the stinky blue smoke goes away. That said, I don't use it for everything. It's also kind of a pain when using it for long cooks as in order to avoid that smell you have to prelight a chimney full every time you add more coal to the cooker. I deal with it though as I' get pretty good results with my Q overall. I'm not a KBB user exclusively however as I also use lump for my Akorn, and and after using it to "feed" my last long cook in my horizontal drum I think I'll be using it for long cooks from now on and save the KBB for shorter cooks and tailgating. I also love virtual lack of ash buildup with lump vs. the mountain of ash you get with briqs during long cooks. They both have their advantages and disadvantages, you just have to use the right tool for the job!
J-Rod
is Blowin Smoke!
Since we're discussing charcoal I thought I'd share my experiences with Kroger Brand Lump- Used several bags now and it's very good stuff, size and wood quality is good, burns great and reasonably priced.
Just thought I'd share cuz if you shop for your meat there you don't have to make a separate trip to get coal.
Just thought I'd share cuz if you shop for your meat there you don't have to make a separate trip to get coal.
LT72884
Babbling Farker
yeah i was gonna buy some this week. its .87 cents cheaper than RO in my area
DownHomeQue
is Blowin Smoke!
nothing wrong with Kbb in my book.. or lump.. i use both I'm a stickburner
aawa
Babbling Farker
I will agree that it is the cook and not the charcoal.
My friend brought over some match light to my house. I looked at him and told him to get rid of it. Well needless to say after drinking all night long he left it at my house.
I'm not one to throw something away, so I decided to use it to cook up some burgers and hot dogs. I just made sure that I didn't add anything to my kettle until the chemicals had burned off completely. The burgers and dogs turned out great. The coals though didn't have much life after allowing the chemicals to burn off. Maybe 1-1.5hrs tops.
Cooks need to learn how to overcome problems that might occur in their cooks. Knowing work arounds will help save you trips to the store as well as save meals that aren't going perfectly. I like to think of myself as a McGuyver cook. I look what I have in my pantry/fridge/freezer and then make a meal with what I have. Very few of my meals are completely planned out before I go to the store.
My friend brought over some match light to my house. I looked at him and told him to get rid of it. Well needless to say after drinking all night long he left it at my house.
I'm not one to throw something away, so I decided to use it to cook up some burgers and hot dogs. I just made sure that I didn't add anything to my kettle until the chemicals had burned off completely. The burgers and dogs turned out great. The coals though didn't have much life after allowing the chemicals to burn off. Maybe 1-1.5hrs tops.
Cooks need to learn how to overcome problems that might occur in their cooks. Knowing work arounds will help save you trips to the store as well as save meals that aren't going perfectly. I like to think of myself as a McGuyver cook. I look what I have in my pantry/fridge/freezer and then make a meal with what I have. Very few of my meals are completely planned out before I go to the store.
---k---
is One Chatty Farker
You know, that may explain why I don't notice it with indirect cooking but do with direct. I'm not sure if it is the fat vaporizing with the chemicals or something to do with locally cooling the charcoal. But off taste maybe something to do with the fat drippings? ??? Reasonable theory. Of course, kbb is primarily used for grilling. ... though I like lump for grilling too.
J-Rod
is Blowin Smoke!
BAN HIM!!! hahahahaha Just kidding.:laugh: I hear you. I believe to be a good cook means to overcome various cooking situations on the fly. That's what it's all about with Q!
Porcine Perfection
is One Chatty Farker
I've used KBB exclusively since I got my WSM. I know exactly what it is going to do every time I fire up. I personally don't smell or taste it on my food and you can't beat the price. I am quite content.
LT72884
Babbling Farker
wsm has a water bowl which will catch the fat, which means no fat dripping on coals. i think we are onto something here. fat drippings and kbb dont mix.
