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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-04-2013, 09:49 PM   #16
biggs98
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Quote:
Originally Posted by El Ropo View Post
I said it. Kingsford produces far too much ash. Kingsford tastes funky. Kingsford likes to burn at low temps, and has a hard time cruising at anything higher than 250 in my drum. I've tried every type of briq available to me in this area, and kingsford was the worst performer of them all. Worse than the store brand briqs I get from HEB.

Since I'm a lazy cook, I avoid kingsford. Since I like to cook at higher temps in the 275-325 range, I avoid kingsford. Since I don't care for the flavor imparted by kingsford, I avoid it. I'd rather pay $4.99 retail price for the Academy brand royal oak briqs in a 16.7 lb bag. Way better burn, taste, and less ash by a small margin.

But what I've found works best in my UDS is a combination of non kingsford briqs and any brand of lump mixed together.
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