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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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06-05-2013, 10:45 AM | #31 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-05-2013, 10:46 AM | #32 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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!
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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06-05-2013, 10:51 AM | #33 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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06-05-2013, 10:52 AM | #34 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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06-05-2013, 10:57 AM | #35 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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nothing wrong with Kbb in my book.. or lump.. i use both I'm a stickburner
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06-05-2013, 10:57 AM | #36 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
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06-05-2013, 11:02 AM | #37 | |
is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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Quote:
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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06-05-2013, 11:27 AM | #38 | |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Quote:
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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06-05-2013, 11:42 AM | #39 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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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.
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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06-05-2013, 11:48 AM | #40 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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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.
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com |
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06-05-2013, 11:50 AM | #41 |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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Shoot I just boil mines. Fall off the ball good evah time!!!!
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06-05-2013, 12:09 PM | #42 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
I use used kbb in those situations.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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06-05-2013, 01:19 PM | #43 | |
On the road to being a farker
Join Date: 05-20-13
Location: Indiana
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Quote:
I have a confession: when I was starting with my $30 Walmart grill (that lasted a surprisingly long time) I always used match light. This is the same experience I had. By the time they had burned to the point that I was comfortable cooking with them there was very little time to actually cook. Also, kudos for the Macgyver reference! |
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06-06-2013, 04:30 PM | #44 |
Full Fledged Farker
Join Date: 12-15-12
Location: tuckerman,ark
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You mean you don't like cedar,alder & fir, + whatever they glue it togather with?
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weber otg, lonestar insulated vertical,backwoods chuby.smoke hollow electric. Weber gasser. And a meat pin from lockhart texas! |
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06-06-2013, 04:57 PM | #45 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I only smell bad smells when my KBB is lighting up. Once it is up to temperature and burning efficiently, the smoke smells fine. The KBB is only providing the heat for my cooks. The wood chunks provide the smoke flavors. If my friends are too busy shoving que into their pie-holes to talk to each other, I figure the charcoal didn't mess anything up. I do use lump for some of my grilling. It is especially good for steaks. But, like my cookers and tools, it is just a means to an end. If I use KBB ten times with good results, and the eleventh time, the food tastes bad, how can I blame the KBB? Same goes for any fuel. If I fark up a cook, it's my fault. Well, sometimes it actually is the beer's fault, which I still say is more important than the charcoal -- in the right quantities. CD |
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