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Tcarlberg44
04-18-2015, 05:18 PM
Getting ready to throw down about 35 pounds of pork butt on the UDS tomorrow for the staff of the school I work at for Monday's lunch. I've been using the residual coal left over from the previous burns with all of my cooks, but I'm wondering if starting with a fresh batch of lump hardwood coal would produce a better finished product. Do you guys re-use your coals you have left in the charcoal basket or do you like to start over fresh each time?

HOG FAN
04-18-2015, 05:28 PM
I generally add the un-burnt coals to the chimney the next time a start a cook.

cowgirl
04-18-2015, 05:32 PM
I use the un-burnt coals too. I knock off any ash, add fresh and light em up.

dadsr4
04-18-2015, 05:41 PM
I dump the new coals from the chimney on top of the used coals to start, then allow them to ignite the new charcoal below.

fantomlord
04-18-2015, 05:55 PM
use the unburnt coals. you won't see a difference in quality.

pjtexas1
04-18-2015, 06:05 PM
I use unburnt coals. they help get the cooker up to temp a little quicker.

food4thot
04-18-2015, 06:08 PM
Always use leftovers in the kettle, either leaving them on the charcoal grate or throwing some in the chimney. Only time I might throw any out is when doing a complete clean out of the WSM ash bowl, which is after every 2 to 3 smokes.

frognot
04-18-2015, 06:10 PM
Add fresh lump charcoal (usually Ozark Oak) to the leftover and fire it up.

biggin69
04-18-2015, 06:16 PM
I have never emptied my basket. I simply add to it if needed.

16Adams
04-18-2015, 06:21 PM
Fresh briquettes every time. In my Kamados usually stir and kick off liump ash and add fresh lump. But I've been known to clean it out too and start fresh. About a two beer job, and I like beer

Tcarlberg44
04-18-2015, 07:01 PM
Sounds like most of you re-use like me. I will continue cooking as-is. Can't wait to fire up some pig tomorrow!

pgyrogear
04-22-2015, 01:44 AM
I use fresh coals or lump coal seems to work well for me.