Need help. I used the wrong charcoal.

Pyle's BBQ · 10-05-2012, 07:16 PM

So, I needed a couple more hours of heat to finish the butts and brisket. Well, I was out of charcoal and went to the store to get some briquettes, because they don't have lump. I didn't look at the bas I bought. Opened the bag and dumped it on the coals I had going and poof. They instantly ignited and I go "Oh ch!t." I look at the bag and this dumba$$ bought instant light charcoal. It was too late to get the charcoal out of the firebox. I really didn't have a place to put it either. I did take the meat off and will finish it in the oven.

Now to my question. Will that lighter fluid smell be there for my next cook? If it is there how do I get rid of the smell?

Thanks in advance.

V-wiz · 10-05-2012, 07:19 PM

Well that really sucks man, sorry to hear that, but why didn't you look at the bag before you poured that poison in there? Dont worry about next time, it shouldn't smell, just get your fire going for 30 min then put the meat in.

PCDoctor_1979 · 10-05-2012, 07:23 PM

You need to get connected to the Grill Guy here in town. He will sell you Good One lump by the pallet (30 bags) at a great price. PM me for details.

martyleach · 10-05-2012, 07:40 PM

Nothing survives a nice hot fire. You didn't say what you were cooking on but my solution for yukky smells, ala smoked fish, is to give it really hot burn.

Bummer!

Pyle's BBQ · 10-05-2012, 08:34 PM

Quote:

Originally Posted by martyleach

Nothing survives a nice hot fire. You didn't say what you were cooking on but my solution for yukky smells, ala smoked fish, is to give it really hot burn.

Bummer!

Only cooking on The Good One these days. I should have mentioned I am cooking at the restaurant. I did luck out and saved 3 briskets and 4 butts.

landarc · 10-05-2012, 08:46 PM

I agree, the best option is a high heat burn. But, I doubt that it will be really persistent, a good airing out might clear out most of the aroma.

NorthwestBBQ · 10-05-2012, 09:06 PM

Was it a bag of Kingsford Matchlight?

Pyle's BBQ · 10-05-2012, 09:21 PM

Quote:

Originally Posted by NorthwestBBQ

Was it a bag of Kingsford Matchlight?

No, that was next to what I picked up. Didn't even think it would be like that.

I did get the nasty charcoal all lit and burned it up. We'll see tomorrow.

10-05-2012, 07:16 PM	#1
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Need help. I used the wrong charcoal. So, I needed a couple more hours of heat to finish the butts and brisket. Well, I was out of charcoal and went to the store to get some briquettes, because they don't have lump. I didn't look at the bas I bought. Opened the bag and dumped it on the coals I had going and poof. They instantly ignited and I go "Oh ch!t." I look at the bag and this dumba$$ bought instant light charcoal. It was too late to get the charcoal out of the firebox. I really didn't have a place to put it either. I did take the meat off and will finish it in the oven. Now to my question. Will that lighter fluid smell be there for my next cook? If it is there how do I get rid of the smell? Thanks in advance. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

10-05-2012, 07:19 PM	#2
V-wiz is one Smokin' Farker Join Date: 03-20-12 Location: Los Angeles CA Downloads: 0 Uploads: 0	Well that really sucks man, sorry to hear that, but why didn't you look at the bag before you poured that poison in there? Dont worry about next time, it shouldn't smell, just get your fire going for 30 min then put the meat in. __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

10-05-2012, 07:23 PM	#3
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA Downloads: 0 Uploads: 0	You need to get connected to the Grill Guy here in town. He will sell you Good One lump by the pallet (30 bags) at a great price. PM me for details. __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

10-05-2012, 07:40 PM	#4
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Nothing survives a nice hot fire. You didn't say what you were cooking on but my solution for yukky smells, ala smoked fish, is to give it really hot burn. Bummer! __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

10-05-2012, 08:46 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I agree, the best option is a high heat burn. But, I doubt that it will be really persistent, a good airing out might clear out most of the aroma. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-05-2012, 09:06 PM	#7
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Was it a bag of Kingsford Matchlight? __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids