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watertowerbbq · 04-15-2008, 08:25 PM

Shane,

I have a WSM and I always cook with some raw K on the bottom and hot coals on top. I adjust the number of hot coals I put on top depending on what I'm trying to do. Last weekend I pul a chimney of raw on the bottom and 1 1/2 chimney's of hot on top and it lasted for 9 hours.

I've never had someone tell me that they could taste that it was Kingsford, but maybe some people have more acute taste buds.

04-15-2008, 08:25 PM	#5
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	Shane, I have a WSM and I always cook with some raw K on the bottom and hot coals on top. I adjust the number of hot coals I put on top depending on what I'm trying to do. Last weekend I pul a chimney of raw on the bottom and 1 1/2 chimney's of hot on top and it lasted for 9 hours. I've never had someone tell me that they could taste that it was Kingsford, but maybe some people have more acute taste buds. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective