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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-06-2013, 10:28 PM | #16 | |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
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05-07-2013, 05:58 AM | #17 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I think its excellent and doesnt have that off smell that KBB has lighting up which I dont want on my food when doing a minion burn on my vertical
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-07-2013, 08:49 AM | #18 |
Full Fledged Farker
Join Date: 11-07-11
Location: Richton, MS
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Kingsford gives consistent results for me in helping get an initial coal bed started cause it takes a pretty sizeable coal bed to keep my cooker temp up properly because of the design, which was not an accident and was intentional because I do not have a cold end or hot end in my cooker. It is about 50 degrees hotter right in the center back about 8"x18" where the heat/smoke comes in but the temp on each side of that will be within a 10 degree variance. What I do is start my fire with wood splits and fire up a chiminey full KBB and add to it and let that burn down until I have a sizeable and consistent/efficient coal bed and then throughout the cook, as needed, I add more wood. My beast takes a lot of "fuel" food to keep her running and I learned real quick that I couldn't afford to keep her fed anything other than wood. I would literally go broke trying to keep enough KBB or lump in there to cook with.
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BBQ ADDICT and Ag Teacher |
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05-07-2013, 09:00 AM | #19 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Thanks from: ---> |
05-07-2013, 10:48 AM | #20 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I bought a two pack of the KB last Labor Day sale and still haven't opened the second bag yet. I seem to keep getting more bags of Stubbs and Kingsford Comp...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-07-2013, 11:10 AM | #21 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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It's like beer. I used to drink crap beer (BudMilloors), then I got my mind right. I'll still drink the swill when it's the only thing around. (Thankfully, it rarely is. And of course I apologize to all who love that beer. )
Same w/ BBQ fuel. Used to use KBB, and still will in a pinch, but now going mostly lump. I'll buy a twin-pack to have in reserve during the Memorial Day sale probably. Lump prices are good right now, so I'm loading up. The True Value Cowboy online deal is great- $8.99/20# bag, plus $5 off any $30+ purchase. Trader Joe's hardwood briqs are $8.99/18# bag. The reduction in ash alone is worth the price increase over KBB, imHo.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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05-07-2013, 02:44 PM | #22 |
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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Kingsford is not all things to all cooks. If I was Minion only it would be down on my list. I do a ton of indirect higher heat grilling and smoking on my old green Mastertouch Weber kettle. Tonight I will sear some brats, put them in a foil pan with onions and two beers and then cook indirect in the beer for an hour. The onion will be nice an browned and the brats will be perfect. I will toast to the Kingsford blue for being ideal for performance to price and then consume a Grain Belt Premium beer.
In a few weeks I will go wild on the memorial day sale and stock up on blue for the rest of the year. I have this strange belief that a lot can be accomplished with a Weber kettle, a bag of Kingsford blue, a nice cut of meat, and some apple wood. 80% of my cooking is that simple but I don't neccessarily see it as simple cooking. |
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Thanks from:---> |
05-07-2013, 02:47 PM | #23 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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sounds perfectly normal to me.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-07-2013, 03:40 PM | #24 | |
Full Fledged Farker
Join Date: 06-14-12
Location: Buna, Texas
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Exclusively lump. Kingsford smells bad as in stinky. Messed up and seasoned a Mini UDS I built from a 15 gallon drum and it took me 4 burns with lump and mesquite chips to get the Kingsford stink out.
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Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year...... |
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05-07-2013, 05:25 PM | #25 |
Full Fledged Farker
Join Date: 03-02-13
Location: Hendersonville, TN
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Yeah, I've been meaning to try lump for a while, but I've used the minion method with the kingsford and didn't have the white smoke problem. I will admit though it does put out a foul odor when first lit.
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05-07-2013, 05:28 PM | #26 |
Knows what a fatty is.
Join Date: 05-27-10
Location: Lancaster, CA
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I use the Kingsford Blue almost exclusively in my OTG, for cooks ranging from minutes to 3-4 hrs. I've been pretty darn happy with it. Once and a while I might wish for more heat, but except for those rare times it does just what I want it to do. Very likely that my pallet isn't particularly refined, but I've had no issues related to taste or weird smell or anything of that nature. To each his own :)
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05-07-2013, 06:12 PM | #27 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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I tried the Kingsford Hickory last weekend, won't be monkeying around any more. I'm going back to Stubbs and staying, lights quicker and less ash, not to mention the food tastes better.
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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05-07-2013, 07:34 PM | #28 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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To me Stubbs smells bad when lighting.... Maybe I'm just used to the smell of KB or had a bad couple of bags.... Smelled really strong/harsh to me.... Maybe I will try some again & see... Just my observations..... All brands seem to have their followers.... I also do mostly indirect grilling & some longer cooks on WSM & Performers (butts/brisket) & the KB does ash up pretty bad compared to the others.
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22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
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05-07-2013, 08:12 PM | #29 | |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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05-07-2013, 10:19 PM | #30 |
is one Smokin' Farker
Join Date: 07-02-10
Location: lake grove, new york
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I use Kingsford a lot, I have tried Stubbs and I like Kingsford better. I guess its what Im use to. My only complaint with Kingsford is the amount of ash it leaves behind.
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