Kingsford :(

Bigbux58 · 05-06-2013, 04:49 PM

Used kingsford for the first time this weekend... I had been using royal oak on my newly built uds. Ask the soon to be wifey to pick up some charcoal, and I suggested kingsford blue since I've only used lump.
In testing it, i had all the vents open and it barely got above 300. lump well over 450. The only thing I will say was better is it held temp better, but it smoked a lot more (white). Didn't smell that good, tons of ash.
I better find a way to make it work... I have 40lbs of this dirt.
Oh well... It's better than gas I guess.

landarc · 05-06-2013, 04:53 PM

I use Kingsford in my UDS and kettle, other than the initial heat up, no problems. It will never get as hot as lump, but, 400F should be possible in a grill. White smoke is incomplete combustion, let the charcoal heat up.

The biggest problem is ash build up, that stuff will clog vents in no time.

Teamfour · 05-06-2013, 05:43 PM

I only use lump in my UDS. It seems to burn hotter than KBB. Conversely, I only use KBB in my Backwoods - lump burns too hot and fast.

Bludawg · 05-06-2013, 05:46 PM

Use it hot to kick off the minion method with lump in your UDS. or Buy a dutch oven.

williamj · 05-06-2013, 06:56 PM

Kingsford will throw white smoke at first, but then settle down. I wait until the white smoke is done and the temp is right to put my food on.

Garrett · 05-06-2013, 07:09 PM

Quote:

Originally Posted by bludawg

use it hot to kick off the minion method with lump in your uds. Or buy a dutch oven.

^^^+1

Big M1ke · 05-06-2013, 07:10 PM

I stopped using Kingsford. I'm almost exclusively Stubb's.

16Adams · 05-06-2013, 07:17 PM

The Old Blue is getting ragged on pretty good. So I am going to come to the defense of the Kingsford. Buy the Competition grade Kingsford.
It really is good stuff. Kind of like them childhood lessons, if you can't say something nice etc etc etc.

Beer Please

Carbon · 05-06-2013, 07:23 PM

My UDS basket always contains a mix of KB and lump. But I always start the minion using KB.

Mrpotamus · 05-06-2013, 07:28 PM

The problem with KBB and the minion method is that new coals are constantly being lit. Therefore, a fair amount of that white smoke and start up smell lingers throughout the cook. That has been my experience, anyway. I used KBB to season my UDS, and that is that last time it will grace my fire basket.

Carbon · 05-06-2013, 07:37 PM

Quote:

Originally Posted by Mrpotamus

The problem with KBB and the minion method is that new coals are constantly being lit. Therefore, a fair amount of that white smoke and start up smell lingers throughout the cook.

In the basket new coals are constantly being preheated from above before igniting, therefore they shouldn't produce white smoke.

Johnny_Crunch · 05-06-2013, 07:48 PM

I use it in my UDS all the time. Works fine...........

mtbchip · 05-06-2013, 08:11 PM

Exclusively lump. Kingsford smells bad as in stinky.

flyingbassman5 · 05-06-2013, 08:15 PM

Seriously, why does everyone freak the fark out when there is a hint of white smoke??? As long as you aren't puffing away like a freakin' Powerstroke with a bad turbo you will be just fine. Thin Blue is desirable BUT a bit of white smoke isn't going to completely ruin your meat. Keep it all thin smoke, regardless of color, and you'll be just fine.

As for Kingsford, I use it for grilling burgers and dogs only. And usually only buy it when the 40lb double pack is on sale.

Grain Belt · 05-06-2013, 10:18 PM

Kingsford blue is extremely consistent fuel. I use it almost all the time. I had two bad bags of Royal Oak a few springs ago. The must have been stored on a warehouse floor because they did not seem to come up to full temp. I have since used more at friends places and it was very good. Long story short, the blue has never let me down for over twenty years. It is not showy but I know it well. It reminds me of Jim Beam bourbon and Grain Belt beer. They might not be trendy but they are a great product that always gets the job done.

05-06-2013, 04:49 PM	#1
Bigbux58 Knows what a fatty is. Join Date: 03-07-13 Location: Pittsburgh,pa	Kingsford :( Used kingsford for the first time this weekend... I had been using royal oak on my newly built uds. Ask the soon to be wifey to pick up some charcoal, and I suggested kingsford blue since I've only used lump. In testing it, i had all the vents open and it barely got above 300. lump well over 450. The only thing I will say was better is it held temp better, but it smoked a lot more (white). Didn't smell that good, tons of ash. I better find a way to make it work... I have 40lbs of this dirt. Oh well... It's better than gas I guess.

05-06-2013, 04:53 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I use Kingsford in my UDS and kettle, other than the initial heat up, no problems. It will never get as hot as lump, but, 400F should be possible in a grill. White smoke is incomplete combustion, let the charcoal heat up. The biggest problem is ash build up, that stuff will clog vents in no time. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-06-2013, 05:43 PM	#3
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	I only use lump in my UDS. It seems to burn hotter than KBB. Conversely, I only use KBB in my Backwoods - lump burns too hot and fast. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

05-06-2013, 05:46 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Use it hot to kick off the minion method with lump in your UDS. or Buy a dutch oven. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

05-06-2013, 07:10 PM	#7
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	I stopped using Kingsford. I'm almost exclusively Stubb's. __________________ PBC---Weber Kettle

05-06-2013, 06:56 PM	#5
williamj Full Fledged Farker Join Date: 03-02-13 Location: Hendersonville, TN	Kingsford will throw white smoke at first, but then settle down. I wait until the white smoke is done and the temp is right to put my food on.

05-06-2013, 07:17 PM	#8
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	The Old Blue is getting ragged on pretty good. So I am going to come to the defense of the Kingsford. Buy the Competition grade Kingsford. It really is good stuff. Kind of like them childhood lessons, if you can't say something nice etc etc etc. Beer Please __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

05-06-2013, 07:23 PM	#9
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	My UDS basket always contains a mix of KB and lump. But I always start the minion using KB. __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

05-06-2013, 07:28 PM	#10
Mrpotamus Knows what a fatty is. Join Date: 05-23-12 Location: Cincinnati, Ohio	The problem with KBB and the minion method is that new coals are constantly being lit. Therefore, a fair amount of that white smoke and start up smell lingers throughout the cook. That has been my experience, anyway. I used KBB to season my UDS, and that is that last time it will grace my fire basket.

05-06-2013, 07:48 PM	#12
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	I use it in my UDS all the time. Works fine........... __________________ J Crunch

05-06-2013, 08:11 PM	#13
mtbchip Full Fledged Farker Join Date: 02-24-11 Location: San Diego, CA Name/Nickname : Chip	Exclusively lump. Kingsford smells bad as in stinky. __________________ Cooking on a Kamado, Weber Performer, Hibachi & MSR WhisperLite (my only gasser).

05-06-2013, 08:15 PM	#14
flyingbassman5 is one Smokin' Farker Join Date: 11-26-12 Location: Saint Louis MO	Seriously, why does everyone freak the fark out when there is a hint of white smoke??? As long as you aren't puffing away like a freakin' Powerstroke with a bad turbo you will be just fine. Thin Blue is desirable BUT a bit of white smoke isn't going to completely ruin your meat. Keep it all thin smoke, regardless of color, and you'll be just fine. As for Kingsford, I use it for grilling burgers and dogs only. And usually only buy it when the 40lb double pack is on sale. __________________ 18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC

05-06-2013, 10:18 PM	#15
Grain Belt is one Smokin' Farker Join Date: 11-11-09 Location: Northern MN	Kingsford blue is extremely consistent fuel. I use it almost all the time. I had two bad bags of Royal Oak a few springs ago. The must have been stored on a warehouse floor because they did not seem to come up to full temp. I have since used more at friends places and it was very good. Long story short, the blue has never let me down for over twenty years. It is not showy but I know it well. It reminds me of Jim Beam bourbon and Grain Belt beer. They might not be trendy but they are a great product that always gets the job done.