Cooking a butt on Friday. Trying out Kingsford Comp as Costo had it on sale. With a coupon it was around $15 for 2 18lb bags. Figured I would give it a try. I've seen tons of discussion online about it with mixed reviews so I'm giving it a whirl.
I lit about 1/3 chimney and put it in my full unlit charcoal basket. Total I would say I have 2/3 of the bag in the offset with hickory and cherry wood chunks. I tried Stubbs last week and liked it a lot. It was the first time cooking in 60 degree weather so that was probably a big factor for maintaining temp a little easier than when it is in the 40's . It was cool this morning in the 40's, but will hit 65ish today.
So far from lighting the Comp to just about 20mins into the smoke it has been great. It seems to light a little quicker thank regular BK and once I put dumped the chimney in the smoker got to 225 quicker than normal. I know these are supposed to burn hotter so maybe that is why. So once it hit 225 I put the meat on and closed the vent to only 25% open. I normally have it 50% open to maintain temp so maybe again since it burns hotter I can keep it more closed. At 25% closed it had been holding steady at 235 so we shall see how it does throughout the cook.
Let me know if you have experience cooking with Blue Kingsford, Kingsford Comp, and Stubbs. Thanks!
I lit about 1/3 chimney and put it in my full unlit charcoal basket. Total I would say I have 2/3 of the bag in the offset with hickory and cherry wood chunks. I tried Stubbs last week and liked it a lot. It was the first time cooking in 60 degree weather so that was probably a big factor for maintaining temp a little easier than when it is in the 40's . It was cool this morning in the 40's, but will hit 65ish today.
So far from lighting the Comp to just about 20mins into the smoke it has been great. It seems to light a little quicker thank regular BK and once I put dumped the chimney in the smoker got to 225 quicker than normal. I know these are supposed to burn hotter so maybe that is why. So once it hit 225 I put the meat on and closed the vent to only 25% open. I normally have it 50% open to maintain temp so maybe again since it burns hotter I can keep it more closed. At 25% closed it had been holding steady at 235 so we shall see how it does throughout the cook.
Let me know if you have experience cooking with Blue Kingsford, Kingsford Comp, and Stubbs. Thanks!