|
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. |
|
Thread Tools |
06-04-2013, 07:55 PM | #16 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
|
All natural hardwood briquettes. Quality Lump.
Yes, your fuel source can make difference. A huge nasty bitter over smoked ruined meat difference
__________________
Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
|
06-04-2013, 08:08 PM | #17 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
|
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. |
|
06-04-2013, 08:12 PM | #18 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
|
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. |
|
06-04-2013, 08:40 PM | #19 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
|
Amen Brother!
|
|
06-04-2013, 08:50 PM | #20 |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
I'm going to assume that was directed at my initial post and not all these lump fan boys.
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
06-04-2013, 08:54 PM | #21 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
|
Yup
|
|
06-04-2013, 10:47 PM | #22 |
Full Fledged Farker
Join Date: 12-11-12
Location: Athens, Texas
|
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
|
|
06-04-2013, 11:30 PM | #23 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
|
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 ), 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).
__________________
hopelessly, helplessly, happily addicted to a shipload of Webers |
|
06-04-2013, 11:48 PM | #24 |
Got Wood.
Join Date: 05-21-13
Location: Seattle Wa
Name/Nickname : Jeff
|
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).
__________________
WSM 22.5, Weber Kettle, Nexgrill, low and slow is a way of life, One Rib Smokin Son Of A Gun! |
|
06-05-2013, 12:41 AM | #25 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
|
Cash and Carry up here has 40 pound bags of Lazzari lump for $13.95
|
|
06-05-2013, 09:59 AM | #26 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
|
Quote:
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?
__________________
-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
|
|
06-05-2013, 10:35 AM | #27 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
|
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
__________________
KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
|
06-05-2013, 10:40 AM | #28 | |
Full Fledged Farker
Join Date: 09-14-09
Location: Flemington, NJ
|
Quote:
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.
__________________
Greg, Smokopolis BBQ -- [URL="http://www.facebook.com/SmokopolisBBQ"]http://www.facebook.com/SmokopolisBBQ[/URL] Yoder YS640 BBQ Guru Onyx |
|
|
06-05-2013, 10:42 AM | #29 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
|
never mind
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller Last edited by SmokinJohn; 06-05-2013 at 10:43 AM.. Reason: I need my reading glasses. |
|
06-05-2013, 10:45 AM | #30 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
|
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
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
|
|
|