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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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03-29-2013, 09:39 PM | #16 |
is one Smokin' Farker
Join Date: 07-10-10
Location: saint louis, MO
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My fav brix are Rancher from Trader Joe
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03-29-2013, 09:51 PM | #17 | |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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Quote:
Good to know.
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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03-30-2013, 10:36 PM | #18 | |
Full Fledged Farker
Join Date: 06-14-11
Location: Boston, MA
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Quote:
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03-30-2013, 10:41 PM | #19 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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I went from lump to kb lol. I got tired of the firework shows and logs in every bag
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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03-30-2013, 11:12 PM | #20 |
On the road to being a farker
Join Date: 05-28-12
Location: Sharpsburg, GA
Name/Nickname : Captain Smoke
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I've been using royal oak lump. Was walking the dog this afternoon and smelled a pit warming up. Kingsford Blue Bag. Man did it smell good. I grew up with that smell. Thinking about picking up a bag of KBB. Lump is great for it's clean burn, and little ash, but there is something to be said about the length of burn you can get out of Kingsford.
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