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Started By
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Has anyone here tried that flavored Kingsford charcoal yet?
Posted on 5/12/22 at 2:34 pm
Posted on 5/12/22 at 2:34 pm
Could you even tell a difference and if so, was it good? I saw it at my local grocery store the other day and was wondering about it. Seems a little pricey though.
22
Posted on 5/12/22 at 2:35 pm to KCMIZSEC
I like my charcoal to taste like charcoal.
Posted on 5/12/22 at 2:37 pm to KCMIZSEC
Flavor Charcoal sounds like a bunch of chemicals added that burn off and go into the meat.
Also, food board is probably the better place to post.
Also, food board is probably the better place to post.
Posted on 5/12/22 at 2:37 pm to KCMIZSEC
It hurts my teeth
Posted on 5/12/22 at 2:37 pm to KCMIZSEC
Your better option would be to buy the double pack of Kingsford in the blue bag at Sam's then add whatever flavor of chips or chunks you want. Just my opinion.
Posted on 5/12/22 at 2:40 pm to Datfish
quote:
Flavor Charcoal sounds like a bunch of chemicals added that burn off and go into the meat.
This.
Any flavors you wish to add can be done naturally.
Posted on 5/12/22 at 2:41 pm to Datfish
quote:
Flavor Charcoal sounds like a bunch of chemicals added that burn off and go into the meat.
Uhh, isnt that the whole fricking point of charcoal?
Posted on 5/12/22 at 2:41 pm to KCMIZSEC
Can’t comment on that, but for my pellet smoker I mix Royal Oak charcoal pellets in with my regular Lumberjack pellets, and it’s been pretty amazing. At some point I’m going to get a regular grill again because I miss just grilling like a normal person, but the pellet smoker still produces some great ribs, chicken, reverse seared steak, etc.
Posted on 5/12/22 at 2:41 pm to KCMIZSEC
Charcoal is a heat source, not a flavor. If I want to add flavor, I’ll add wood and smoke, or I’ll add the spices themselves, not spice flavors in charcoal. Seams like some weird science to me, or just marketing. Yep, marketing.
This post was edited on 5/12/22 at 2:43 pm
Posted on 5/12/22 at 2:42 pm to KCMIZSEC
No. No man. Sh#t no man!
Posted on 5/12/22 at 2:45 pm to KCMIZSEC
No, I am not influenced by every marketing idea.
Posted on 5/12/22 at 2:46 pm to KCMIZSEC
Sounds like this is marketed towards women
Posted on 5/12/22 at 2:50 pm to KCMIZSEC
Posted on 5/12/22 at 2:52 pm to KCMIZSEC
I use Royal Oak bricks and B&B wood pieces not pellets like a real baw.
No self-respecting baw puts seasoning on his bricks.
No self-respecting baw puts seasoning on his bricks.
Posted on 5/12/22 at 2:53 pm to KCMIZSEC
Use natural lump charcoal made from oak, hickory or other natural hardwoods and you get the very best of a great taste profile. I use big green egg lump charcoal and if I want to add a little pecan, cherry or mesquite then I put in a few chucks for smoke during the cook. There are plenty of brands to choose from. I wouldn’t want to use charcoal soaked in lighter fluids that you can taste in your meat. It’s horrible
This post was edited on 5/12/22 at 2:55 pm
Posted on 5/12/22 at 2:54 pm to KCMIZSEC
The big thing going is the flavored propane.
Posted on 5/12/22 at 2:55 pm to KCMIZSEC
Sounds gimmicky.
Posted on 5/12/22 at 2:56 pm to Datfish
quote:
Flavor Charcoal sounds like a bunch of chemicals added that burn off and go into the meat.
That's because it is.
Posted on 5/12/22 at 3:01 pm to Mike da Tigah
quote:
Charcoal is a heat source, not a flavor.
You know charcoal comes from wood, right?
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