---k---
is One Chatty Farker
Its the cook, not the charcoal!
That's my thought for the month. Discuss.
That's my thought for the month. Discuss.
-
working on DNS.. links may break temporarily.
Its the cook, not the charcoal!
- Thread starter ---k---
- Start date
Bludawg
somebody shut me the fark up.
So long as it isn't that stinky KBB for the source I agree. That stuff give me indigestion.
charrederhead
Babbling Farker
Well he's way ahead of me then. :twitch:
MS2SB
is Blowin Smoke!
Isn't the charcoal technically the cook? As it is the one doing the cooking?
J
jmoney7269
Guest
I know your intelligent as you have a PBC.
Are you making a statement or just offering a topic of conversation??
landarc
somebody shut me the fark up.
Pro Bowlers Card?
charrederhead
Babbling Farker
Pub Brawlers Card?
Budman1
is one Smokin' Farker
Lump. That's my thought .
Harbormaster
somebody shut me the fark up.
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The way I look at it, the cook does choose the charcoal.
If the cook chooses the leading national brand "charcoal", it's not the charcoal's fault.
I'll be hiding in the BBQ shed from the onslaught of slings and arrows!
If the cook chooses the leading national brand "charcoal", it's not the charcoal's fault.
I'll be hiding in the BBQ shed from the onslaught of slings and arrows!
---k---
is One Chatty Farker
Smart asses.
Seriously. I think that there are pros and cons of each that can be adjusted to and overcome. Yes, kbb doesn't burn as hot. Nothing that opening your air vent up a little more can't overcome. Yes, kbb produces more ash, nothing a little higher basket can't fix. Yes, lump will fluctuate a little more in temp due to the irregular sizes, nothing a little more tolerance and ignoring the thermometer can't overcome. Maybe the all natural briquettes with their regular size and no nasty chemicals are the answer? Nah, they don't have as long of a burn, but that's nothing that putting a little bit more charcoal in the basket can't fix. ... etc.
Championship winning cooks have used both kbb and lump. Several respected members here use either with great success. So then how can it be as bad as some want to make it out to be???
That said .... in my drum, I could never taste any difference between kbb and lump. A buddy of mine with a WSM reports the same. From posts here, I believe most are the same way. I'm guess that if the charcoal is allowed to preheat, burns clean and is in direct, you're not going to taste the difference.
BUT, when I got the Pit Barrel and did ribs. The first rack of ribs, lighting the kbb with lighter fluid like the directions, I had off taste on the first 3 - 4 ribs closest to the fire. Yuck. I figured it was the lighter fluid. The next rack a few days later, tried again but used a chimney and kbb. Same results. Good flavor up at the top of the barrel, but the bones closest to the fire had a chemically taste. I didn't expect it. It wasn't a bias. I couldn't believe it was the charcoal, since I never had problems with kbb. But, then I did a third rack with lump and the off taste was gone.... 3 racks isn't exactly scientific, but enough for me.
I'm starting to think that there might be something to the distaste for kbb, but I only think it might have value if you're cooking direct and closer to the flame.
I bought 4 more bags kbb at the sale recently, so it isn't totally dead to me. And, I have two bags of the new Cowboy lump in the shed, which I'm not that crazy about either. My bags have huge pieces and lots of little shards. If I don't break the big pieces up, it burns too irregularly. Messy Pain. I keep thinking I need to go back to using the Royal Oak briquette. I always had good results with that.
Seriously. I think that there are pros and cons of each that can be adjusted to and overcome. Yes, kbb doesn't burn as hot. Nothing that opening your air vent up a little more can't overcome. Yes, kbb produces more ash, nothing a little higher basket can't fix. Yes, lump will fluctuate a little more in temp due to the irregular sizes, nothing a little more tolerance and ignoring the thermometer can't overcome. Maybe the all natural briquettes with their regular size and no nasty chemicals are the answer? Nah, they don't have as long of a burn, but that's nothing that putting a little bit more charcoal in the basket can't fix. ... etc.
Championship winning cooks have used both kbb and lump. Several respected members here use either with great success. So then how can it be as bad as some want to make it out to be???
That said .... in my drum, I could never taste any difference between kbb and lump. A buddy of mine with a WSM reports the same. From posts here, I believe most are the same way. I'm guess that if the charcoal is allowed to preheat, burns clean and is in direct, you're not going to taste the difference.
BUT, when I got the Pit Barrel and did ribs. The first rack of ribs, lighting the kbb with lighter fluid like the directions, I had off taste on the first 3 - 4 ribs closest to the fire. Yuck. I figured it was the lighter fluid. The next rack a few days later, tried again but used a chimney and kbb. Same results. Good flavor up at the top of the barrel, but the bones closest to the fire had a chemically taste. I didn't expect it. It wasn't a bias. I couldn't believe it was the charcoal, since I never had problems with kbb. But, then I did a third rack with lump and the off taste was gone.... 3 racks isn't exactly scientific, but enough for me.
I'm starting to think that there might be something to the distaste for kbb, but I only think it might have value if you're cooking direct and closer to the flame.
I bought 4 more bags kbb at the sale recently, so it isn't totally dead to me. And, I have two bags of the new Cowboy lump in the shed, which I'm not that crazy about either. My bags have huge pieces and lots of little shards. If I don't break the big pieces up, it burns too irregularly. Messy Pain. I keep thinking I need to go back to using the Royal Oak briquette. I always had good results with that.
---k---
is One Chatty Farker
Smart asses.
Seriously. I think that there are pros and cons of each that can be adjusted to and overcome. Yes, kbb doesn't burn as hot. Nothing that opening your air vent up a little more can't overcome. Yes, kbb produces more ash, nothing a little higher basket can't fix. Yes, lump will fluctuate a little more in temp due to the irregular sizes, nothing a little more tolerance and ignoring the thermometer can't overcome. Maybe the all natural briquettes with their regular size and no nasty chemicals are the answer? Nah, they don't have as long of a burn, but that's nothing that putting a little bit more charcoal in the basket can't fix. ... etc.
Championship winning cooks have used both kbb and lump. Several respected members here use either with great success. So then how can it be as bad as some want to make it out to be???
That said .... in my drum, I could never taste any difference between kbb and lump. A buddy of mine with a WSM reports the same. From posts here, I believe most are the same way. I'm guess that if the charcoal is allowed to preheat, burns clean and is indirect, you're not going to taste the difference.
BUT, when I got the Pit Barrel and did ribs. The first rack of ribs, lighting the kbb with lighter fluid like the directions, I had off taste on the first 3 - 4 ribs closest to the fire. Yuck. I figured it was the lighter fluid. The next rack a few days later, tried again but used a chimney and kbb. Same results. Good flavor up at the top of the barrel, but the bones closest to the fire had a chemically taste. I didn't expect it. It wasn't a bias. I couldn't believe it was the charcoal, since I never had problems with kbb. But, then I did a third rack with lump and the off taste was gone.... 3 racks isn't exactly scientific, but enough for me.
I'm starting to think that there might be something to the distaste for kbb, but I only think it might have value if you're cooking direct and closer to the flame.
I bought 4 more bags kbb at the sale recently, so it isn't totally dead to me. And, I have two bags of the new Cowboy lump in the shed, which I'm not that crazy about either. My bags have huge pieces and lots of little shards. If I don't break the big pieces up, it burns too irregularly. Messy Pain. I keep thinking I need to go back to using the Royal Oak briquette. I always had good results with that.
I'm tired of the it's the charcoal's fault cop-out responses.
Seriously. I think that there are pros and cons of each that can be adjusted to and overcome. Yes, kbb doesn't burn as hot. Nothing that opening your air vent up a little more can't overcome. Yes, kbb produces more ash, nothing a little higher basket can't fix. Yes, lump will fluctuate a little more in temp due to the irregular sizes, nothing a little more tolerance and ignoring the thermometer can't overcome. Maybe the all natural briquettes with their regular size and no nasty chemicals are the answer? Nah, they don't have as long of a burn, but that's nothing that putting a little bit more charcoal in the basket can't fix. ... etc.
Championship winning cooks have used both kbb and lump. Several respected members here use either with great success. So then how can it be as bad as some want to make it out to be???
That said .... in my drum, I could never taste any difference between kbb and lump. A buddy of mine with a WSM reports the same. From posts here, I believe most are the same way. I'm guess that if the charcoal is allowed to preheat, burns clean and is indirect, you're not going to taste the difference.
BUT, when I got the Pit Barrel and did ribs. The first rack of ribs, lighting the kbb with lighter fluid like the directions, I had off taste on the first 3 - 4 ribs closest to the fire. Yuck. I figured it was the lighter fluid. The next rack a few days later, tried again but used a chimney and kbb. Same results. Good flavor up at the top of the barrel, but the bones closest to the fire had a chemically taste. I didn't expect it. It wasn't a bias. I couldn't believe it was the charcoal, since I never had problems with kbb. But, then I did a third rack with lump and the off taste was gone.... 3 racks isn't exactly scientific, but enough for me.
I'm starting to think that there might be something to the distaste for kbb, but I only think it might have value if you're cooking direct and closer to the flame.
I bought 4 more bags kbb at the sale recently, so it isn't totally dead to me. And, I have two bags of the new Cowboy lump in the shed, which I'm not that crazy about either. My bags have huge pieces and lots of little shards. If I don't break the big pieces up, it burns too irregularly. Messy Pain. I keep thinking I need to go back to using the Royal Oak briquette. I always had good results with that.
I'm tired of the it's the charcoal's fault cop-out responses.
ButtBurner
Babbling Farker
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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.
period.
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
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.
period.
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
jasonjax
Babbling Farker
Being a convert to the power of the pellet myself, I got quite a kick out of the most recent BBQ Pitmasters episode where two of the cookers were my beloved FEC-100, and the one stick burner actually got a comment of "I didn't taste much smoke."
But if we're talking charcoal I am a big fan of lump myself. I do personally think I can taste some of the more common briquettes that are using binders sometimes.
But if we're talking charcoal I am a big fan of lump myself. I do personally think I can taste some of the more common briquettes that are using binders sometimes.
M
Mark Warren
Guest
It all depends on what I am cooking. If I am cooking pizza I want a super hot fire so I use some smaller pieces of lump with mostly kiln dyed 2 x 4 pieces. If I want a long slow burn I use large pieces of lump and light it by placing hot cheap ass briquettes out of the chimney on top.
Burgers and steak is a mix of small and medium lump lit with the looftlighter.
Burgers and steak is a mix of small and medium lump lit with the looftlighter.
Butt Rubb'n BBQ
Take a breath!
Amen Brother!
---k---
is One Chatty Farker
I'm going to assume that was directed at my initial post and not all these lump fan boys. :mrgreen:
