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re: Lump Coal Charcoal vs. Briquettes. Let the debate begin!...
Posted on 2/16/22 at 3:31 pm to SpotCheckBilly
Posted on 2/16/22 at 3:31 pm to SpotCheckBilly
Anyone try the Kingsford Garlic Onion Paprika briquettes? They also have Basil Sage Thyme and Cumin Chili. What in the world?
0
Posted on 2/16/22 at 3:34 pm to Success
quote:
Success
^ now here's a man who knows how to use the search function
Posted on 2/16/22 at 4:18 pm to Captain Ray
quote:
why not do something for your self? lazy? scared to experiment and learn something new? Do it your self or keep shoveling sand your choice
Great argument. Way to change my mind. I have ash leftover from my charcoal briquettes. My charcoal burns great. My food tastes great. But I’ll change what I do because you told me to look at my ash.
Posted on 2/16/22 at 4:37 pm to SixthAndBarone
Getting back to the topic, has anyone else had the problem of red oak lump being extremely small lately? The last three or four bags have been full of charcoal crumbs with very little actual large pieces. It is plugging up my Kamado.
Posted on 2/16/22 at 6:35 pm to Jibbajabba
All wood for me. Get it seasoned and dry, split it, burn it. From one cook to the next I have some coals, basically lump charcoal I made, to get it started in the chimney. I get to use different woods for different meats, it's fun. Can't beat the flavor of wood cooked meat.
Posted on 2/16/22 at 8:13 pm to calcotron
I do the same thing…once All the cooking is over, I add some small hunks of wood to the green egg, let it go for a 5-10 min and shut all the air off. It’s not charred all the way through like lump but it’s free and taste just fine.
Posted on 2/17/22 at 3:58 am to Nole Man
Quebracho, baw.
Posted on 2/17/22 at 5:16 am to SixthAndBarone
quote:
I’ve never had an issue with briquettes tasting bad, not once. Kingsford every time.
Same here. Although I will add, smoking with wood splits (not always practical depending on your pit) has yielded my best tasting bbq. And best bark.
True story: Texas Monthly Top 50 is a monthly list of the top 50 bbq joints in Texas. It's every place's dream to just make the Top 50 list. To be #1 on that list (best bbq in Texas) is to be the creme de la creme...the king of the mountain.
The place on top of the list right now is called Goldee's in Fort Worth. If you follow the Texas bbq scene, you have definitely heard of them. The pitmaster there loads the giant smoker with meat first THEN builds his fire. He starts by dumping a bag of...
Matchlight
This post was edited on 2/17/22 at 5:18 am
Posted on 2/17/22 at 6:10 am to Midget Death Squad
quote:
Midget Death Squad
Thanks for your contribution to this thread.
Posted on 2/17/22 at 6:45 am to Nole Man
Cowboy lump charcoal for me.
Posted on 2/17/22 at 8:40 am to GeauxTigers0107
quote:
The place on top of the list right now is called Goldee's in Fort Worth. If you follow the Texas bbq scene, you have definitely heard of them. The pitmaster there loads the giant smoker with meat first THEN builds his fire. He starts by dumping a bag of...
Matchlight
Yep, saw that. I think this whole Thin Blue Smoke deal is in people's heads.
Posted on 2/17/22 at 8:42 am to RedHawk
quote:
Yep, saw that. I think this whole Thin Blue Smoke deal is in people's heads.
Coming from someone who has thrown a pork shoulder on the grill too early, after the wood has been thrown on...I completely disagree.
Maybe some people don't notice it, but there is a harsh acrid bitterness to the meat if you put your meat on too early. I wait about 10-15 minutes or so, after the wood gets going, before i put the meat on.
Posted on 2/17/22 at 10:28 am to BugAC
quote:
I wait about 10-15 minutes or so, after the wood gets going, before i put the meat on.
All of us do. Except the best bbq joint in Texas.
And I'm not changing.
Posted on 2/17/22 at 11:08 am to GeauxTigers0107
quote:
All of us do. Except the best bbq joint in Texas.
And I'm not changing.
Well according to you, they are using match light also, and i sure as shite ain't using that unless i'm out of options.
Posted on 2/17/22 at 11:17 am to BugAC
Matchlight is good for one of my cookers to get the fire box going, but I wait a good while before adding regular charcoal to the box.
Posted on 2/17/22 at 11:37 am to GeauxTigers0107
quote:
pitmaster there loads the giant smoker with meat first THEN builds his fire. He starts by dumping a bag of... Matchlight
I get that but how big is the smoker? It's not like he is cooking on an at home smoker, so loading up a smoker that holds 1000#'s of meat is not equivalent to one that holds 20#'s and using a bag of matchlight to start will surely be dissipated by the time it hits the meat.
Posted on 2/17/22 at 12:24 pm to jmon
What’s important is that you use whatever fuel/method to produce good bbq.
Why does one method have to be “the best”? There’s more than one way to cook good bbq.
That being said, yes, you can screw up bbq and not make it as good if you do something wrong. But that doesn’t mean there’s only one right answer.
Why does one method have to be “the best”? There’s more than one way to cook good bbq.
That being said, yes, you can screw up bbq and not make it as good if you do something wrong. But that doesn’t mean there’s only one right answer.
Posted on 2/17/22 at 3:23 pm to jmon
quote:
I get that but how big is the smoker?
2000 gallon Mil Scale
quote:
using a bag of matchlight to start will surely be dissipated by the time it hits the meat.
I guess it's possible but that initial dirty smoke HAS to pass across the meat to leave the smoker. And ftr, I'm not endorsing this. Just sharing what HE does. I always light my pit, bring it up to temp and let it stabilize before adding the meat.
YouTube - watch until the 4 minute mark
He also dumps buckets of tallow on top of the wood then sprays a little lighter fluid in...lol. Seems to take pride in doing it different than the rest of the entire bbq industry. Idk..
Posted on 2/17/22 at 3:30 pm to GeauxTigers0107
quote:
then sprays a little lighter fluid in...lol. Seems to take pride in doing it different than the rest of the entire bbq industry.
I just don't understand the reasoning other than he doesn't want to take time to develop coals. I mean the rigs he has are pretty large, so i'm sure all of that burns out eventually. I would not advise this for any home cook.
Most bbq joints i've seen build their coals up somewhere else, then shovel into the pit with their wood or they get to their places VERY early and get their fires going.
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