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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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06-12-2013, 12:13 PM | #1 |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
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Charcoal issue.
I have been using Royal Oak and the minion method in my UDS for about a year now. The last couple of times I've had difficulty getting the temp up. I figured it may have been damp charcoal but I am at the point I am ready to try something else. Maybe lump? What type and brand to you guys use?
Thanks, David |
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06-12-2013, 12:32 PM | #2 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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have you tried mixing wood in? or you usually run straight charcoal? lump charcoal is good.. it burns hotter but doesn't last as long as brickets..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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06-12-2013, 12:33 PM | #3 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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How about Kingsford blue? They're cheap, and consistent. And you might even like it.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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06-12-2013, 12:45 PM | #4 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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kingsford blue is a decent option.. RO is a good option too.. they make lump also.. RO does.. You have a certain faction of the brethren that bashes Kingsford blue.. I have never had a problem with kingsford Blue bag..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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06-12-2013, 01:04 PM | #5 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: Last edited by oldbill; 06-12-2013 at 05:04 PM.. Reason: Spelling issues! |
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06-12-2013, 02:04 PM | #6 |
Knows what a fatty is.
Join Date: 05-07-13
Location: Fullerton, CA
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I use a mixture of KB Kcomp and lump.
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Green Mountain Grills DB WiFi, Kamado Joe Classic Red. |
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06-12-2013, 02:36 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I use lump from HEB or RO lump
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-12-2013, 02:45 PM | #8 |
Full Fledged Farker
Join Date: 04-27-13
Location: Regina, Canada
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I usually use Royal Oak lump in both my smoker and in my grill. If I'm only smoking (ie smoking bacon) then I use Royal Oak briquettes because I find they're easier to manage at low temps.
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Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665 |
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06-12-2013, 03:08 PM | #9 |
Full Fledged Farker
Join Date: 03-29-13
Location: Anderson, South Carolina
Name/Nickname : Brian
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I don't have anything against KBB, and I regularly use it in my kettle. However, in my fatboy nothing beats some good ole lump.
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06-12-2013, 03:09 PM | #10 |
Full Fledged Farker
Join Date: 03-29-13
Location: Anderson, South Carolina
Name/Nickname : Brian
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Also, if ash is a concern you will be amazed by the decrease in the amount of ash when using lump vs. briq
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06-12-2013, 03:28 PM | #11 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I have been using Chef Select charcoal in the big smoker and let me tell you - before you even put any meat on the smoker radiates BBQ smells. I have had neighbors come by and ask what I am cooking and what smells so good before the smoker even comes up to temp and I put wood chunks in.
I have been trying the lump in the smaller smoker and I like the clean burn / less ash mess. I don't think it would be practical in the big offset but for the BWS Party it has done well by me. |
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06-12-2013, 04:08 PM | #12 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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I've been happy w/ my recent switch from KBB to the "new" Cowboy lump.
I get a few long cooks (butts/ribs @250-310) in the WSM from one load of lump w/o having to clean out the ash. I (or, the WSM I should say) doesn't have the "inconsistent" burn problem some report w/ lump. The minimal amount of ash is a great advantage w/ lump.
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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06-12-2013, 04:11 PM | #13 |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
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Thanks guys, choices of brands and types are limited in my area. Maybe I just got a bad bag of RO?
Found this and thought you guys might find it interesting, I did. http://www.virtualweberbullet.com/compkingsford.html |
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06-12-2013, 05:05 PM | #14 |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
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Ash is an issue for me also on long burns. I think I am going to raise the basket higher off the ash pan so it won't choke the air.
David |
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06-12-2013, 05:45 PM | #15 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Do you have a "do it best" near you? I really have been enjoying my chef select briquettes from them. You can order 40 pound bags and have it shipped free to a do it best store near you. and if you use the code goldrush you save 10%
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