oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-12-2013, 12:13 PM   #1
SC_Dave
On the road to being a farker
 
SC_Dave's Avatar
 
Join Date: 02-08-10
Location: Hickory, NC
Default 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
SC_Dave is offline   Reply With Quote


Old 06-12-2013, 12:32 PM   #2
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Default

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..
__________________
http://www.bbq-brethren.com/forum/sh...d.php?t=148660

250 Gallon Offset Build (2012)

http://www.bbq-brethren.com/forum/sh...d.php?t=211078

600 Gallon Offset Build (2016)
DownHomeQue is offline   Reply With Quote


Old 06-12-2013, 12:33 PM   #3
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Default

How about Kingsford blue? They're cheap, and consistent. And you might even like it.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Old 06-12-2013, 12:45 PM   #4
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Default

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..
__________________
http://www.bbq-brethren.com/forum/sh...d.php?t=148660

250 Gallon Offset Build (2012)

http://www.bbq-brethren.com/forum/sh...d.php?t=211078

600 Gallon Offset Build (2016)
DownHomeQue is offline   Reply With Quote


Old 06-12-2013, 01:04 PM   #5
oldbill
is Blowin Smoke!

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by SC_Dave View Post
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
Sometimes the problem with briquettes is that they ash over and don't give off as much heat. I like to use natural briquettes that are made from lump such as the kingsford competition. Natural briquettes burn hotter and produce less ash than regular briquettes do. They're not as hot burning as lump but are more consistant and even burning.
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle

Last edited by oldbill; 06-12-2013 at 05:04 PM.. Reason: Spelling issues!
oldbill is offline   Reply With Quote


Old 06-12-2013, 02:04 PM   #6
titan7
Knows what a fatty is.
 
Join Date: 05-07-13
Location: Fullerton, CA
Default

I use a mixture of KB Kcomp and lump.
__________________
Weber WSM: 22.5 x 2 , Kamado Joe Classic
titan7 is offline   Reply With Quote


Old 06-12-2013, 02:36 PM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I use lump from HEB or RO lump
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is online now   Reply With Quote


Old 06-12-2013, 02:45 PM   #8
spedly
Full Fledged Farker
 
spedly's Avatar
 
Join Date: 04-27-13
Location: Regina, Canada
Default

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.
__________________
Pitmaker Safe, Kamado Joe Classic, Weber Performer, Napoleon PrestigePro 665
spedly is offline   Reply With Quote


Old 06-12-2013, 03:08 PM   #9
Smokin'Butts
Full Fledged Farker
 
Smokin'Butts's Avatar
 
Join Date: 03-29-13
Location: Anderson, South Carolina
Default

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.
__________________
www.simmonsbarbeque.com
Smokin'Butts is offline   Reply With Quote


Old 06-12-2013, 03:09 PM   #10
Smokin'Butts
Full Fledged Farker
 
Smokin'Butts's Avatar
 
Join Date: 03-29-13
Location: Anderson, South Carolina
Default

Also, if ash is a concern you will be amazed by the decrease in the amount of ash when using lump vs. briq
__________________
www.simmonsbarbeque.com
Smokin'Butts is offline   Reply With Quote


Old 06-12-2013, 03:28 PM   #11
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Default

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.
John Bowen is offline   Reply With Quote


Old 06-12-2013, 04:08 PM   #12
charrederhead
is Blowin Smoke!
 
Join Date: 06-29-12
Location: Thomaston, CT
Default

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.
__________________
hopelessly, helplessly, happily addicted (to a shipload of Webers)
charrederhead is online now   Reply With Quote


Old 06-12-2013, 04:11 PM   #13
SC_Dave
On the road to being a farker
 
SC_Dave's Avatar
 
Join Date: 02-08-10
Location: Hickory, NC
Default

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
SC_Dave is offline   Reply With Quote


Old 06-12-2013, 05:05 PM   #14
SC_Dave
On the road to being a farker
 
SC_Dave's Avatar
 
Join Date: 02-08-10
Location: Hickory, NC
Default

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
SC_Dave is offline   Reply With Quote


Old 06-12-2013, 05:45 PM   #15
lantern
is One Chatty Farker

 
lantern's Avatar
 
Join Date: 12-16-07
Location: Marion,NC
Default

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%
lantern is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 08:46 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts